Advancing Food Analysis: High-Performance Liquid Chromatography (HPLC) Applications in Ensuring Safety and Quality Standards

Abstract

In this study, 68 scientific papers were carefully explored from Google Scholar, PubMed, Semantic Scholar, Research Gate, and official websites of high-performance liquid chromatography (HPLC) companies to provide a comprehensive overview of HPLC applications in the food industry. The continued development of the global food industry requires rigorous safety and quality assurance measures. This review examines the role of high-performance liquid chromatography (HPLC) in food analysis, focusing on its main contributions, analytical principles, sample preparation techniques, detectors, and applications. A leading analytical technique developed in the late 1960s, HPLC is revolutionizing food analysis by enabling the accurate detection and quantification of a variety of compounds such as pesticides, mycotoxins, additives, and contaminants. Understanding the principles of HPLC, such as reversed-phase and normal-phase chromatography helps separate compounds based on polarity and hydrophobicity, which are important for different food matrices. Key challenges in HPLC-based food analysis, like matrix complexity, cost considerations, environmental impact, and analyte stability, highlight the need for innovative strategies and optimized methods. This review paper represents a comprehensive data analysis of HPLC applications, describing detailed qualitative and quantitative analysis of various food ingredients, highlighting the versatility and indispensability of HPLC to ensure food safety, quality, and consumer trust.