Towards detecting genotoxic chemicals in food packaging at thresholds of toxicological concern using bioassays with high-performance thin-layer chromatography

Qualitative Metabolism Assessment Using High Performance Thin Layer Chromatography

Analysis of Monosodium l-Glutamate in Food Products by High-Performance Thin Layer Chromatography

A simple, fast, specific, and precise high-performance thin layer chromatography method has been developed for the estimation of monosodium l-glutamate (MSG) in food products. Aluminum plates precoated with silica gel 60 GF(254)were used as stationary phase and a mixture of methanol-chloroform-formic acid in the ratio 5:5:1 (v/v) as mobile phase. Quantification was carried out by postchromatogr...

The study of the frequency of dyes used in food products delivered at Fasa restaurants using Thin Layer Chromatography and spectrophotometric methods in 1397

Background & Objective: Today, in order to maintain or improve the appearance, composition, flavor and nutritional value for food, compounds called additive are added, that they lead to complications in the human body, which the colors are only one of these substances. The aim of this study was to determine the frequency of consuming colors in saffron foods in Fasa in 1397 by thin layer chromat...

Quantitative Estimation of Efavirenz by High Performance Thin Layer Chromatography

A simple, accurate, and precise HPTLC method has been developed and validated for the estimation of efavirenz from bulk drug and capsule formulations. The separation was achieved on TLC plates using an appropriate solvent system. The spots so developed were densometrically scanned at 247 nm. The linearity of the method was found to be within the concentration range of 1-40 μg/ml. The validation...

Identification and Analysis of the Migration of Primary Aromatic Amines from Flexible Food Packaging by High-performance Liquid Chromatography (HPLC)

Background and Objectives: Primary Aromatic Amines (PAAs) are contaminants that can migrate from food flexible packaging. The main origin of these compounds is polyurethane adhesives used in the laminating process of multilayer films. Residual aromatic di-isocyanates of the reaction of adhesive polymerization migrate into the food, and are hydrolyzed to PAAs by the moisture of food. 2,4- and 2,...