Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods.

This study focuses on analysis of chlorophylls/chlorophyllins in food products using hplc and hplc-ms methods.. The research employs high-performance liquid chromatography (HPLC) techniques to address analytical challenges in the food safety field. Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants... Research Background and Significance Chlorophylls and their derivatives, chlorophyllins, are natural pigments responsible for the characteristic green color in various food products. Their analysis is crucial in the food industry not only for quality control but also for ensuring product authenticity, safety, and consumer appeal. Color is a critical sensory attribute influencing consumer choices and perception of freshness and quality. The degradation or modification of chlorophylls during food processing can significantly affect the visual quality and nutritional value of food products. Therefore, accurate and reliable analytical methods are required to quantify chlorophylls and chlorophyllins effectively. High-performance liquid chromatography (HPLC) and HPLC coupled with mass spectrometry (HPLC-MS) offer sensitive and specific approaches for separating, identifying, and quantifying these pigments in complex food matrices. Mandal and Ling's 2023 study addresses the analytical challenges inherent in food safety testing by developing validated HPLC methodologies tailored for chlorophyll and chlorophyllin detection, facilitating better quality assessment and regulatory com