Background::
Nuts have been incorporated into guidelines for healthy eating since they contain considerable
amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional
deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most
abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present
in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require
optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in
unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant
instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high
performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds
Objective::
This review summarizes all the recent advances in the optimization of the chromatographic conditions for the
determination of phenolic compounds, fatty acids and terpenes in nuts
Conclusion::
The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to
reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision,
reproducibility, limits of detection and quantification and overall quality of the results
Automated and Simultaneous Determination of Free Fatty Acids and Peroxide Values in Edible Oils by FTIR Spectroscopy Using Spectral Reconstitution
