Effect-directed analysis in food by thin-layer chromatography assays

[Display omitted] •Multiple thin layer chromatography assays are used to evaluate complex mixtures.•Microorganisms, enzymes and reagents are used as detection systems.•Gel, immersion and spray assay formats can be used for the autographic assays.•Hyphenation to spectrometric and spectroscopic methods provide structural data.•Autography is particularly useful for food-related analysis in recent examples. Thin-layer chromatography (TLC) is widely used for food analysis and quality control. As an open chromatographic system, TLC is compatible with microbial-, biochemical-, and chemical-based derivatization methods. This compatibility makes it possible to run in situ bioassays directly on the plate to obtain activity-profile chromatograms, i.e., the effect-directed analysis of the sample. Many of the properties that can be currently measured using this assay format are related to either desired or undesired features for food related products. The TLC assays can detect compounds related to the stability of foods (antioxidant, antimicrobial, antibrowning, etc.), contaminants (antibiotics, pesticides, estrogenic compounds, etc.), and compounds that affect the absorption, metabolism or excretion of nutrients and metabolites or could improve the consumers health (enzyme inhibitors). In this article, different food related TLC-assays are reviewed. The different detection systems used, the way in which they are applied as well as selected examples are discussed.