Metodo De Kani

147

Electrophoresis 2012, 33, 147–167

´
Marıa Castro-Puyana
˜
´
Virginia Garcıa-Canas
´
Carolina Simo
Alejandro Cifuentes
Laboratory of Foodomics,
Institute of Food Science
Research (CIAL), CSIC, Madrid,
Spain

Received July 16, 2011
Revised August 10, 2011
Accepted August 10, 2011

Review

Recent advances in the application
of capillary electromigration methods
forfood analysis and Foodomics
The analysis of food components using capillary electromigration methods is reviewed in
this work. Papers that were published from February 2009 to February 2011 are included
following the previous review by Herrero et al. (Electrophoresis, 2010, 31, 205–228). The
analysis of amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates,
phenols,polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and
inorganic ions and other compounds found in foods and beverages are reviewed, as well
as those applications of CE for monitoring food interactions and food processing. The
use of microchips, CE-MS and chiral-CE in food analysis is also discussed as well as other
current and foreseen trends in this area of researchincluding new developments in
Foodomics.
Keywords:
CE / Food analysis / Foodomics

1 Introduction
The analysis of foods is continuously demanding the
development of robust, efficient, sensitive and cost-effective
analytical methodologies to guarantee the safety, quality and
traceability of foods in compliance with legislation.
Currently, there is also a growing deal of research on
nutritionaland, mainly, functional properties of foods as a
result of an increasing public concern on how to improve
health through the so-called functional foods, functional
ingredients and nutraceuticals [1].
Among the different analytical separation techniques
used for food analysis, CE has been established as a versatile
and robust tool providing fast, efficient and automated
separations with smallsample volumes and low consumpCorrespondence: Professor Alejandro Cifuentes, Laboratory of
Foodomics, Institute of Food Science Research (CIAL), CSIC,
Nicolas Cabrera 9, Campus de Cantoblanco, 28049 Madrid,
Spain
E-mail: a.cifuentes@csic.es
Fax: 134-91-0017905

Abbreviations: AD, amperometric detection; BAs, biogenic
amines; C4D, capacitively coupled contactless conductivity;
DLLME,dispersive liquid-liquid microextraction; ED,
electrochemical detection; FASS, field-amplified sample
stacking; FESI, field-enhanced sample injection; FQs,
fluoroquinilones;
GM,
genetically
modified;
GMO,
genetically modified organism; HAs, heterocyclic amines;
HMF, 5-hydroxymethylfurfural; LLE, liquid-liquid extraction;
MLGA, multiplex ligation-dependent genome amplification;
MLPA, multiplexligation-dependent probe amplification;
MPIC, microdroplet PCR implemented capillary gel
electrophoresis; MRLs, maximum residue limits; MSPE,
magnetic solid-phase extraction; NSM, normal stacking
mode

& 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

DOI 10.1002/elps.201100385

tion of solvents and reagents. The present review focuses on
the recent developments and applications of CE todetect
compounds of significance to food science and technology,
covering the literature published from February 2009 to
February 2011, following the previous review by our group
[2]. In the mentioned period, several reviews have been
published describing different applications of CE to analyze
specific groups of compounds with potential interest in food
analysis and/or Foodomics [3]. Table1 shows a summary of
these review papers [4–26]. As can be seen, CE has been
applied to analyze contaminants [5, 10, 13, 16–18, 24], chiral
compounds [11, 15], polyphenols [8, 9, 12, 25], amino acids
[14], nucleosides and nucleotides [19] in different foods.
Other important topics that have been reviewed have
been the use of miniaturized methodologies including CE
for food analysis [7],...