Foodomics: LC×LC approach in modern food science

The object of the research work investigated in this Ph.D. thesis was the development and implementation of advanced analytical techniques based on comprehensive two-dimensional liquid chromatography coupled to MS, in order to obtain a complete identification and characterization of bioactive molecules in complex natural products. Comprehensive two-dimensional LC (LC×LC), involving the coupling of two or more orthogonal or quasi-orthogonal separation systems, is an interesting alternative to classical 1D approach, being in many cases also selective and sensitive enough to detect minor components. The advantages of this technique compare to mono dimensional approach are: increased resolving power, enhanced identification potential, especially when coupled to mass spectrometry, reduction of ion enhancement or suppression phenomena during the ionization process in the source of MS. In addition, modern food analysis is direct to the characterization of as many components as possible in food and food-related materials. The use of “Foodomics” approach requires the employ of these advanced analytical techniques, able to offer capability to separate a high number of constituents, such as LC×LC separations. For this reason, most of the research have been focused on the characterization of polyphenols compounds in food samples and natural products.