**4.11 Bromate in drinking water**

Most of the drinking water contains bromide, as the primary source of bromide is soils containing bromide or sea water containing excess amount of

#### **Figure 6.**

*Chromatogram (100 ng/mL) showing complete separation of a mixture of 10 mycotoxin standards at (100 ng/mL) using UPLC-MS method.*

bromide. During the ozonation process bromide gets converted into carcinogenic bromate [47]. International Cancer research agency has found that, bromate has carcinogenic property in human beings. UPLC-MS techniques have been reported to quantify bromate at very low detection levels, that is, 0.01 ng/mL as found in **Figure 7**. UPLC-MS method is found to be rapid, selective, and sensitive for routine analysis of bromate at very low level in drinking water as well as sea water [32].

#### **4.12 Analysis of capsaicinoids in capsicum species**

Capsaicinoids are the pungent metabolites of the fruit capsicum. Capsaicinoids are a group of more than 13 alkaloids having structure of vanillylamide with branched fatty acid in the 9–11 carbons. Moreover, the most predominant capsaicinoids are capsaicin and dihydrocapsaicin. These two major capsaicinoids are responsible for the spiciness of capsicum (**Figure 8**). UPLC-MS is used to analyze capsaicinoids in various capsicum species. Analysis is carried out to measure the amount of all the capsaicinoids such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin in different species of capsicum. Based upon the UPLC-MS analysis limit of detection is calculated 0.05, 0.06, 0.15, 0.2, and 0.1 g/g for capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, respectively [35].

#### **4.13 Foodborne carcinogens**

Foodborne carcinogens are a metabolic product of food after food processing (e.g., heating, curing, smoking) and during food preparation (e.g., baking, frying, grilling). Sometimes, fungi and plant-derived products also tend to produce foodborne carcinogens. Dietary carcinogens produced by chemical and physical food processing are N-nitroso compounds, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and acrylamide. However, infected grains and peanuts have been reported to contain mold *Aspergillus flavus* and *Aspergillus parasiticus*, which is considered for producing secondary metabolite such as aflatoxins (carcinogenic potential) [48].

**43**

chelidonine [50].

*UPLC-MS: An Emerging Novel Technology and Its Application in Food Safety*

Researchers have developed an analytical method for biomonitoring of cooked meat

Vitamins can be defined as biologically active organic compounds that have a relatively low molecular weight. Vitamins are present in minute quantity; however it is very important for human health and overall growth. Vitamin can be fulfilled only from regular diet or nutrition supplement, because these nutrients help in the metabolism of carbohydrates, fat, and proteins. In addition to that, it is also reported that, it reduces damage from free radicals. On the other hand deficiency in vitamin may lead to various diseases. UPLC-MS is very well known for the analysis of vitamins. Several UPLC-MS methods have been reported for the analysis of vitamin B complex (thiamin, riboflavin, biotin, nicotinic acid, pyridoxine, pyridoxamine, pyridoxal, pantothenic acid, FAD, and nicotinamide) analysis in human milk. UPLC-MS coupled with ESI techniques is used to analyze vitamin B from milk sample [49].

**4.15 Determination of alkaloids, theobromine, and caffeine in cocoa**

Ortega et al. [50] reported identification and quantification of alkaloids, theobromine, and caffeine in cocoa sample using UPLC-MS/MS. UPLC instrumentations are the most common techniques for routine analysis of such components in field of trace analysis. On the other hand, UPLC-MS has also been reported for alkaloid profiling of medicinal plants having cytotoxic properties. It is used for analysis of various alkaloids such as sanguinarine, berberine, protopine, and

Sugars are found in a variety of food matrices as either naturally or artificially added. Fructose, glucose, and sucrose are important constituents of various fruit juices. Maltose is found in products derived from corn and grain products. Lactose, also known as milk sugar, exists in dairy products. This set of sugars is known as the five food sugars. Analysis of these sugars is important for quality control purposes, or to determine authenticity or adulteration of food products (**Figure 9**).

carcinogens and their metabolites in human urine [34].

*UPLC-MS chromatogram showing different capsaicinoids extracted from red chili.*

**4.16 Analysis of lactose in human and cow's milk**

**4.14 Vitamin analysis using UPLC-MS**

**Figure 8.**

*DOI: http://dx.doi.org/10.5772/intechopen.92455*

**Figure 7.** *Chromatograms showing a UPLC-MS/MS peak of bromate in drinking water.*

*UPLC-MS: An Emerging Novel Technology and Its Application in Food Safety DOI: http://dx.doi.org/10.5772/intechopen.92455*

**Figure 8.** *UPLC-MS chromatogram showing different capsaicinoids extracted from red chili.*

Researchers have developed an analytical method for biomonitoring of cooked meat carcinogens and their metabolites in human urine [34].

### **4.14 Vitamin analysis using UPLC-MS**

Vitamins can be defined as biologically active organic compounds that have a relatively low molecular weight. Vitamins are present in minute quantity; however it is very important for human health and overall growth. Vitamin can be fulfilled only from regular diet or nutrition supplement, because these nutrients help in the metabolism of carbohydrates, fat, and proteins. In addition to that, it is also reported that, it reduces damage from free radicals. On the other hand deficiency in vitamin may lead to various diseases. UPLC-MS is very well known for the analysis of vitamins. Several UPLC-MS methods have been reported for the analysis of vitamin B complex (thiamin, riboflavin, biotin, nicotinic acid, pyridoxine, pyridoxamine, pyridoxal, pantothenic acid, FAD, and nicotinamide) analysis in human milk. UPLC-MS coupled with ESI techniques is used to analyze vitamin B from milk sample [49].

#### **4.15 Determination of alkaloids, theobromine, and caffeine in cocoa**

Ortega et al. [50] reported identification and quantification of alkaloids, theobromine, and caffeine in cocoa sample using UPLC-MS/MS. UPLC instrumentations are the most common techniques for routine analysis of such components in field of trace analysis. On the other hand, UPLC-MS has also been reported for alkaloid profiling of medicinal plants having cytotoxic properties. It is used for analysis of various alkaloids such as sanguinarine, berberine, protopine, and chelidonine [50].

#### **4.16 Analysis of lactose in human and cow's milk**

Sugars are found in a variety of food matrices as either naturally or artificially added. Fructose, glucose, and sucrose are important constituents of various fruit juices. Maltose is found in products derived from corn and grain products. Lactose, also known as milk sugar, exists in dairy products. This set of sugars is known as the five food sugars. Analysis of these sugars is important for quality control purposes, or to determine authenticity or adulteration of food products (**Figure 9**).

*Analytical Chemistry - Advancement, Perspectives and Applications*

**4.12 Analysis of capsaicinoids in capsicum species**

homocapsaicin, and homodihydrocapsaicin, respectively [35].

*Chromatograms showing a UPLC-MS/MS peak of bromate in drinking water.*

sea water [32].

**4.13 Foodborne carcinogens**

bromide. During the ozonation process bromide gets converted into carcinogenic bromate [47]. International Cancer research agency has found that, bromate has carcinogenic property in human beings. UPLC-MS techniques have been reported to quantify bromate at very low detection levels, that is, 0.01 ng/mL as found in **Figure 7**. UPLC-MS method is found to be rapid, selective, and sensitive for routine analysis of bromate at very low level in drinking water as well as

Capsaicinoids are the pungent metabolites of the fruit capsicum. Capsaicinoids

Foodborne carcinogens are a metabolic product of food after food processing (e.g.,

heating, curing, smoking) and during food preparation (e.g., baking, frying, grilling). Sometimes, fungi and plant-derived products also tend to produce foodborne carcinogens. Dietary carcinogens produced by chemical and physical food processing are N-nitroso compounds, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and acrylamide. However, infected grains and peanuts have been reported to contain mold *Aspergillus flavus* and *Aspergillus parasiticus*, which is considered for producing secondary metabolite such as aflatoxins (carcinogenic potential) [48].

are a group of more than 13 alkaloids having structure of vanillylamide with branched fatty acid in the 9–11 carbons. Moreover, the most predominant capsaicinoids are capsaicin and dihydrocapsaicin. These two major capsaicinoids are responsible for the spiciness of capsicum (**Figure 8**). UPLC-MS is used to analyze capsaicinoids in various capsicum species. Analysis is carried out to measure the amount of all the capsaicinoids such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin in different species of capsicum. Based upon the UPLC-MS analysis limit of detection is calculated 0.05, 0.06, 0.15, 0.2, and 0.1 g/g for capsaicin, dihydrocapsaicin, nordihydrocapsaicin,

**42**

**Figure 7.**

**Figure 9.**

*Chromatogram showing standard lactose (A) vs. milk sample (B).*

In addition to that, lactose is most important source of sugar for infant, kids as well as adult. UPLC-MS/MS can be easily used for determination of lactose in cow's or human milk as well as other food products [51].
