Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Magdalena Jeszka-Skowron, PhD is an assistant professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.Agnieszka Zgoła-Grześkowiak, PhD, DSc is a professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.Tomasz Grześkowiak, PhD is a volunteer scientist in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.Akula Ramakrishna, PhD is a pipeline enablement scientist at Bayer Crop Science in Kallinayakanahalli, Chikkaballapur, India.

• 1. Introduction – bioactive compounds and elements in human nutrition.- 2. Application of liquid chromatography for the analysis of flavonoids in food – an overview.- 3. Phenolic compounds in coffee and tea beverages.- 4. Methylxanthines in food products.- 5. Carotenoids as food products components and health promoting agents.- 6. Tocochromanols.- 7. Cyclitols - determination in food and bioactivity in the human organism.- 8. Capsaicinoids – properties and mechanisms of pro-health action.- 9. Dietary indoleamines: bioavailability and human health.- 10. Bioactive peptides analysis.- 11. Determination of antioxidant biomarkers in biological fluids.- 12. Speciation analysis of food products.- 13. Two sides of selenium. Occurrence and determination of selenium forms in food and environmental samples using analytical methods