Green Extraction Techniques in Food Analysis

Environmentally Friendly Solvents

Author(s): Lidia Montero, Priscilla Rocío Bautista and Bienvenida Gilbert López *

Pp: 68-131 (64)

DOI: 10.2174/9789815049459123030005

* (Excluding Mailing and Handling)


The present chapter aims to provide a brief overview of the environmentally friendly solvents most commonly used in food analysis, including water, carbon dioxide, ethanol, ionic liquids, (natural) deep eutectic solvents (NA)DES, surfactants, and switchable solvents. A general outlook of their properties, production sources, and classification is provided. The advantages and limitations of the use of these solvents in food analysis are evaluated from the point of view of Green Analytical Chemistry. Some recent applications have been selected to illustrate the potential of environmentally friendly solvents in combination with assisted extraction techniques and miniaturized techniques for the development of green extraction methods in food analysis.

Keywords: Analytical Chemistry, Environmentally friendly solvents, Food analysis, Green Chemistry, Green extraction, Green solvent, Sample preparation.

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