Green Extraction Techniques in Food Analysis

Green Analytical Chemistry

Author(s): Miguel de la Guardia*, Sergio Armenta, Francesc A. Esteve-Turrillas and Salvador Garrigues

Pp: 1-23 (23)

DOI: 10.2174/9789815049459123030003

* (Excluding Mailing and Handling)


Food analysis demands are mandatory from quality, safety, and authentication point of view, and there is an increase in analytical activity in both the control laboratory and research and development. This chapter presents the current state-of-the-art of Green Analytical Chemistry and its main strategies for improving the sustainability of analytical methods, reducing their environmental impact, and offering solutions to the needs that arise from food analysis. Direct analysis is presented as the ideal method that avoids the use of solvents or reagents and the generation of waste. Miniaturization, automation, and the use of sustainable solvents, in addition to reducing energy consumption, are the basic strategies that allow us to achieve the objectives of Green Analytical Chemistry. The reduction of single-use plastic laboratory material and their waste has also been considered an objective for analytical method greenness.

Keywords: Agro-solvents, assisted extraction, Automation, Bio-solvents, Chemical imaging, Direct analysis, Eco-scale, Energy consumption, Food authentication, Food quality, Food safety, Green features, Greenness, Microextraction, Miniaturization, Plastic waste, Solvent consumption.

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