Characterizing Polyphenols in Food Using Chromatography
October 10, 2017
There is a growing interest in polyphenols because of their noticeable antioxidant properties and their potential contribution to the defence against oxidative stress and protection against cardiovascular diseases and cancers. Oscar Núñez from the Department of Chemical Engineering and Analytical Chemistry at the University of Barcelona in Barcelona, Spain, has been working since 2010 in the analysis of polyphenols by capillary electrophoresis (CE), liquid chromatography (LC), mass spectrometry (MS), and chemometric techniques to achieve the characterization, classification, and authentication of natural products in the prevention of frauds. He recently spoke to The Column about this research.