Table 2. Comparison for determination of WSVs in several samples using HPLC with other reported methods.

WSVs	Mobile phase/pH/run time	Linearity range, μg mL−1	LOD, μg mL−1	Sample digestion method	Sample	Ref.
B1	A: Phosphate buffer	0.01–10	0.03	Sample in water + ultrasonication	Green leafy vegetables	5
B3	B: ACN pH: 3.0	0.01–10	0.03
B6	Elution: Gradient, 7 min	0.01–10	0.03
B1	A: Water	0.05–9	0.003	Sample in sodium acetate (pH 4.5) + glyoxylic acid, l-glutathione, EDTA, Fe(ii) sulfate, and enzyme mixture, then incubated at 37 °C for 14 h	Wheat flour	8
B2	B: MEOH +0.1% formic acid		0.001
B6	Elution: Gradient		0.002
	LC-MS
B1	A: NH4COONa buffer	0.005–10	0.001	Sample hydrolysed in 0.1 M HCl + water bath for 30 min at 121–123 °C + adjusted with 2 M ammonium acetate	Pasta	16
B2	B: MEOH, (pH 3.75)	0.005–12.5	0.005
B3	Gradient elution, LC-MS, 12 min	0.01–25	0.005
B6	LC-MC	0.05–25	0.002
B9		0.01–50	0.005
B1	A: ACN	20–100	0.03	Sample in 0.1 M NaOH + phosphate buffer (1 M) + 24 h	Wild edible fruits	21
B2	B: TFA pH: 5.5	20–100	0.2
B3		20–100	0.3
B6	Elution: Gradient, 35 min	20–100	1.1
B9		20–100	0.3
B2	A: TFA	0.01–100	0.3	Sample in water + NaOH + phosphate buffer	Honey	26
B3	B: ACN pH: 5.5	0.05–500	0.3
B9	Elution: Gradient, 20 min	0.05–100	0.6
			0.2
B1	A: MeOH	0–50	0.03	Sample in water + ultrasonication	Energy drinks and vitamin supplement	27
B2	B: NaH2PO4 + hexane sulfonic acid pH: 3.0	0–50	0.06
B3		0–50	0.06
B6	Elution: Gradient, 30 min	0–50	0.02
B9		0–10	0.02
B1	A: TFA	0.05–1.0	0.010	Sample digested in 0.1 M HCl, ultrasonic and water bath + pH adjustment + taka-diastase addition, TCA treatment, followed by buffer-2 h	Baby foods	28
B2	B: ACN pH: 2.6	0.02–1.0	0.003
B3		0.20–1.5	0.04
B6	Elution: Gradient	0.10–1.5	0.02
B9		0.02–1.0	0.005
B1	A: H2O + ACN (95 : 5)	0.08–30	0.08	Enzymatic hydrolysis with 0.1 HCl, 16 h, 0.1 M HCl + incubated at 100 °C for 30 min. Adjustment pH 4.5 for 16 h	Cornflakes	29
B2	B: Ammonium phosphate pH: 5.5	0.008–20	0.01
B3		0.02–30	0.02
B6	Gradient elution, 18 min	0.10–20	0.1
B9		0.03–20	0.03
B1	A: CH3(CH2)5SO3Na	18.4–50.4	0.1	Sample + phosphoric acid	Syrup	30
B2	B: ACN pH: 2.4–2.5	7.3–21.6	0.2
B3	Elution: Gradient, 60 min	119.8–359	0.2
B6		6.0–17.9	0.1
B1	A: HCOOH	0.07–50	0.04	Sample in phosphoric acid + ultrasonication	Vegetables	31
B2	B: ACN C: ACN/MeOH/hexane pH 7.0	0.007–10	0.002
B3		0.03–50	0.01
B6	Elution: Ternary gradient	0.03–50	0.01
B9		0.02–20	0.005
B1	A: 0.1% H3PO4	0.25–20	0.08	Sample in 0.1 M HCl + ultrasonication	Green leafy vegetables	Present method
B2	B: MeOH	0.2–20	0.06
B3	Elution: Gradient	0.2–20	0.06
B6	20 min	0.5–20	0.15
B9		0.4–20	0.10