Analysis of food and food-related compounds by using advanced chromatography techniques

The objective of the research work, described in this Ph.D. thesis, is the development of modern analytical techniques, and improvement of established methods, for the detection, identification and characterization of complex food and food-related compounds. In particular, the research was focused on the development and application of mono-dimensional gas chromatography and comprehensive two-dimensional gas chromatography combined with different types of detectors (mainly mass spectrometers). Different food and food-related samples were subjected to study (i.e., vegetable oils, dietary supplements, food waste, etc.). A great deal of attention was focused on compounds potentially contained in dietary supplements (in particular, fatty acids and phytosterols).