Abstract
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.
Related Books
Micronutrients: The Key to Good Health
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Vitamin D and Your Body Volume Title: Why Does Vitamin D Matter?
Advances in the Determination of Xenobiotics in Foods
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Application Of Alternative Food-Preservation Technologies To Enhance Food Safety And Stability
Capillary Electrophoresis in Food Analysis
Current Developments in Food and Nutrition Research
Current Trends of Supercritical Fluid Technology in Pharmaceutical, Nutraceutical and Food Processing Industries