Thin-layer chromatography applied to foods of animal origin: a tutorial review

M. L.G. Monteiro, E. T. Mársico, Cesar Aquiles Lazaro De La Torre, C. A. Conte-Júnior

Research output: Contribution to journalReview articlepeer-review

4 Scopus citations


The chromatography techniques are partially characterized by presence of two phases (stationary and mobile), which allows identification, semi-quantification or quantification of important compounds in different matrices. Among chromatography methods, the thin-layer chromatography (TLC) must be considered for using in routine laboratories due to a number of advantages such as practicality, fast results and effectiveness, low cost, and simultaneous determination of analytes. This review describes the application of this technique to foods of animal origin, as well as compares TLC with other chromatographic methods. TLC has a strong potential as a surrogate chromatographic model for qualitative and quantitative analysis. Therefore, several modifications have been carried out to the conventional TLC system. Nevertheless, further studies should be performed in order to contribute with the scientific community and propagate the TLC method, which has performance and economic advantages compared to other chromatographic techniques.

Original languageEnglish
Pages (from-to)459-470
Number of pages12
JournalJournal of Analytical Chemistry
Issue number5
StatePublished - 1 May 2016
Externally publishedYes


  • chromatography techniques
  • deterioration substances
  • dsdrug residues
  • foods of animal origin
  • nutritious compoun
  • TLC


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