Green Extraction Techniques in Food Analysis

Supramolecular Solvents

Author(s): Noelia Caballero-Casero* and Soledad Rubio

Pp: 244-279 (36)

DOI: 10.2174/9789815049459123030008

* (Excluding Mailing and Handling)


Supramolecular solvents (SUPRASs) are becoming more and more demanded for sample preparation in food analysis. Their inherent properties (e.g. different polarity microenvironments, multiple binding sites, discontinuous nature, easy tailoring of their properties, etc.) make them highly efficient for the extraction of single- and multi-class contaminants in food matrices. Likewise, they offer numerous opportunities for the development of innovative sample treatment platforms not attainable by conventional solvents. In this chapter, the fundamentals underlying the production of SUPRASs and their more relevant properties regarding their application to the extraction of food contaminants are discussed. An overview of representative developments in this field is given based on the different types of SUPRASs applied so far in food analysis. Major achievements attained, mainly related to the extraction of single- and multi-components prior to their quantification by liquid chromatography coupled to different detection systems, are critically presented. The main challenges to be faced in order to get SUPRAS-based methodologies that meet European requirements for screening/quantification of contaminants in food and promote their use in food control labs are discussed.

Keywords: Coacervates, Cloud point, Extraction, Food analysis, Liquid chromatography-mass spectrometry, Supramolecular solvents.

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