**Author details**

*Analytical Chemistry - Advancement, Perspectives and Applications*

human milk as well as other food products [51].

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

**4.17 Pesticides in fruit and vegetables**

**Figure 9.**

processed fruits and vegetables.

**4.18 Analysis of food-based dyes using UPLC-MS**

such dyes due to their highest sensitivity.

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

Fruit and vegetables are important crops of horticulture, as they are an integral part of the human diet. Fruit and vegetables provide carbohydrate, protein, vitamins, minerals, fiber and help in the maintenance of a healthy life style. However, in current years demand of fruit and vegetables has increased tremendously, because of high consumption and population demand. Therefore to boost the production, farmers are using so many chemicals in terms insecticides, fungicides, herbicides, acaricides, and rodenticides for prophylactic use or in diseased condition. However, it has been reported that, these chemical has very harmful effect on human health [52]. Savini et al. [33] reported a quick and sensitive UPLC method coupled with Orbitrap for determining highly polar pesticides and contaminants in

Synthetic oil-soluble mono-azo coloring agents such as Sudan dyes and Para Red are very common in food industries. Due to minimal expense and high intensity color it is very commonly used as food additives particularly in chili. However, International Agency for Research on Cancer (IARC 1975) categorized these dyes a potential cancer-causing agent. Moreover, illegal use of these dye such as Sudan Red 7B, Sudan I–IV and Para Red have been still found in food impacting consumer health. UPLC-MS has been reported as one of best choice of instrument analysis of

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Syed Amir Ashraf<sup>1</sup> , Sadaf Nazir2 , Mohd Adnan3 and Zulfiqarur Rashid Azaz Ahmad Azad4 \*

1 Department of Clinical Nutrition, College of Applied Medical Science, University of Hail, Hail, Kingdom of Saudi Arabia

2 Department of Food Technology, Bundelkhand University, Jhansi, Uttar Pradesh, India

3 Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia

4 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India

\*Address all correspondence to: zrazad@gmail.com

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
