Introduction Lipid oxidation is a major concern in food science because it degrades nutritional quality, alters flavor, and generates potentially toxic compounds. Monitoring oxidation products is essential for ensuring shelf stability and consumer safety. Solid-phase extraction (SPE) has become a cornerstone technique for isolating these analytes from complex food matrices prior to chromatographic analysis. This

Why Polyphenols Matter in Fruit Juice Analysis Polyphenols are a diverse group of naturally occurring compounds found in fruits, vegetables, and beverages like fruit juices. They include flavonoids, phenolic acids, stilbenes, and lignans, and are widely recognized for their antioxidant, anti-inflammatory, and cardioprotective properties. For juice manufacturers and food scientists, quantifying polyphenol content is essential

Introduction Artificial sweeteners are widely used in the beverage industry to provide sweetness without the caloric load of sugar. Common sweeteners such as acesulfame-K (ACE), aspartame (ASP), saccharin (SAC), sucralose (SUC), and cyclamate (CYC) require robust analytical methods for accurate quantification. Solid-phase extraction (SPE) is a critical cleanup step to remove matrix interferences from sugars,