Hydrophilic interaction chromatography in food matrices analysis: an updated review

This review focuses on the most recent papers (from 2011 to submission date in 2017) dealing with
the analysis of different organic components in foods (i.e. nucleobases, nucleosides, nucleotides,
uric acid, and creatinine, amino acids and related compounds, choline-related compounds and
phospholipids, carbohydrates, artificial sweeteners and polyphenolic compounds), using hydrophilic
interaction liquid chromatography (HILIC) combined with different detection techniques. For each
compound class, the investigated food matrices are grouped per: foods of animal origin, vegetables,
fruits and related products, baby food, and other matrices such as drinks and mushrooms/fungi.
Furthermore, the main advantages of HILIC chromatography respect to the other commonly used
techniques are discussed.