J. Food Compos. Anal. 93, 103616 (2020). HPTLC profile of a selected herbal dietary supplement containing seven herbal components as ingredients on the product label (capsicum, cactus, wheat, white bean, Garcinia cambogia, psyllium husk and black pepper) on silica gel with hexane - ethyl acetate 2:1. Detection by spraying with Dragendorff’s reagent or 10 % potassium hydroxide solution in ethanol for the detection of alkaloids and anthraquinones, respectively. Qualitative analysis under UV light at 254 and 366 nm. Further analysis by mass spectrometry. The method allowed the identification of contaminant species, including the hidden oleamide compound within the selected herbal product.

Food Res. Int. 147, 110455 (2021). HPTLC of extractable and non-extractable polyphenols in peels from different species of the Passifloraceae family on silica gel with ethyl acetate - toluene - formic acid - methanol 15:15:4:1. Detection by spraying with 10 % of sulfuric acid in methanol, followed by heating at 80 °C. Evaluation in UV light at 254 and 366 nm. Further analysis by direct analysis in real-time (DART)-high-resolution mass spectrometry (HRMS) analysis. 

Food Control. 127, 108113 (2021). Review of various techniques used for adulterant authentication in spices and herbs, including identification of unusual profile of a component, differentiation from the normal standard compound and identification of marker or foreign material in the product. The document provided an overview of chromatographic methods, including TLC and HPTLC for adulterant detection, and its combination with mass spectrometry. 

Food Control. 122, 107816 (2021). HPTLC of histamine in fish samples on a silica gel read-out strip coated with a ninhydrin@TiO2 complex (0.1 M titanium butoxide and 5 % ninhydrin as precursors) as self-visualization nanomaterial in the histamine target zone (hRF value of 24). Samples were developed using n-butanol - acetone - ammonia 20:5:2. Detection after heating at 80 °C for 30 s. Linearity was between 15 and 320 mg/kg. The LOD for histamine was 5 mg/kg. 

Food Chem. 375, 131824 (2022). HPTLC of triacyclglycerols (1), diglycerides (2), monoglycerides (3) and medium and long chain free fatty acids (4) in an alternative
functional food through bulk compound chocolate on silica gel with hexane - ethyl ether - acetic acid 80:20:1. Detection by spraying with 50 % sulfuric acid, following by heating at 150 °C for 10-15 min. Quantitative determination by absorbance measurement at 500 nm.

Food Chem. 346, 128929 (2021). HPTLC of rutin, kaempferol, linarin, isoquercetin, astragalin, avicularin and trans-tiliroside in herbal tea flowers obtained from five Tilia species, namely T. cordata, T. platyphyllos, T. europaea, T. americana, and T. tomentosa on silica gel with tetrahydrofuran - dichloromethane - formic acid - acetic acid - water 9:9:4:2:3. Detection by spraying with 1 % methanolic diphenylboric acid-β-ethylamine ester, followed by heating at 100-105 °C for 2 min. Qualitative identification under UV light at 254 and 366 nm.

Food Chem. 355, 129555 (2021). HPTLC of phenolic compounds in tea extract on polyamide-precoated plastic plate with methanol - acetone - butanol - acetic acid 5:3:2:1. Detection by spraying with 1 % ferric chloride. Quantitative determination by desorption electrospray ionization mass spectrometry (DESI-MS).

Food Chem. 362, 130167 (2021). HPTLC of monosaccharides rhamnose, xylose, arabinose, mannose, glucose, galactose and sucrose in cladodes from Opuntia ficus-indica and Opuntia joconostle on silica gel with acetonitrile - 0.3 % ammonium hydroxide 17:3. Detection by dipping into thymol (0.2 %) and sulfuric acid (5 %) in methanol reagent, followed by heating at 95 °C for 2 min.