Green Chromatography and Related Techniques

Aly, Alshymaa A.; Górecki, Tadeusz

doi:10.1007/978-981-13-9105-7_9

Cited by 17 publications

(10 citation statements)

References 276 publications

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“…Yildiz-Ozturk et al [ 14 ] conducted a study, using SBWE to extract steviol glycosides by using a sample-to-water ratio of 1:10 ( w / v ). When water is used as a solvent in PLE, the extraction process is also known as PHWE with conditions below the supercritical point, that is, <374 °C and pressure of 218 atm [ 15 ].…”

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

“…PLE uses a various types of solvents, both single or a mixture of solvents such as alcohols or alkanes, whereas PHWE merely employs water as the extraction solvent. Additionally, the working temperature of PLE is above the boiling point of the solvent used up to 200 °C [ 15 ], whilst PHWE could reach 374 °C (the critical temperature for water) [ 16 ]. Because PHWE uses water solely as the solvent, only the most polar compounds are extracted from the samples; then usually, it does not require a clean-up method to recover analytes [ 17 ].…”

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

“…To increase the sensitivity and selectivity in sample analysis, the SPE method assists other analytical methods such as Gas Chromatography (GC–MS), HPLC, and capillary electrophoresis (CE) ( Table 2 ). Importantly, to increase accuracy and precision, SPE can also be automated [ 15 ].…”

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

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Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs

et al. 2021

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Sweeteners have been used in food for centuries to increase both taste and appearance. However, the consumption of sweeteners, mainly sugars, has an adverse effect on human health when consumed in excessive doses for a certain period, including alteration in gut microbiota, obesity, and diabetes. Therefore, the application of non-nutritive sweeteners in foodstuffs has risen dramatically in the last decade to substitute sugars. These sweeteners are commonly recognized as high-intensity sweeteners because, in a lower amount, they could achieve the same sweetness of sugar. Regulatory authorities and supervisory agencies around the globe have established the maximum amount of these high-intensity sweeteners used in food products. While the regulation is getting tighter on the market to ensure food safety, reliable analytical methods are required to assist the surveillance in monitoring the use of high-intensity sweeteners. Hence, it is also necessary to comprehend the most appropriate method for rapid and effective analyses applied for quality control in food industries, surveillance and monitoring on the market, etc. Apart from various analytical methods discussed here, extraction techniques, as an essential step of sample preparation, are also highlighted. The proper procedure, efficiency, and the use of solvents are discussed in this review to assist in selecting a suitable extraction method for a food matrix. Single- and multianalyte analyses of sweeteners are also described, employing various regular techniques, such as HPLC, and advanced techniques. Furthermore, to support on-site surveillance of sweeteners’ usage in food products on the market, non-destructive analytical methods that provide practical, fast, and relatively low-cost analysis are widely implemented.

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Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

Section: Sample Preparation In the Analysis Of Non-nutritive Sweetenersmentioning

confidence: 99%

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Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs

et al. 2021

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“…However, shorter chromatographic runs at higher flow rates still generate significant amounts of chemical waste. Thus, green analytical chemistry approaches 367 to high-throughput separations such as higher temperature aqueous mobile phases, smaller i.d. columns, and SFC become more appealing.…”

Section: ■ Conclusion and Perspectivesmentioning

confidence: 99%

High-Throughput and Ultrafast Liquid Chromatography

et al. 2019

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“…Several books devoted to this area have been published, such as Green Analytical Chemistry [13], Green Analytical Chemistry: Past, Present and Perspectives [14], and Handbook of Green Analytical Chemistry [15]. In addition to this, several review articles presenting some of these green sample preparation techniques have been published in the last twenty years [1,14,[16][17][18][19][20][21]. Herein, an overview of various benign sample preparation and extraction techniques, their theoretical principles and recent applications will be described in detail.…”

Section: Introductionmentioning

confidence: 99%

Green Approaches to Sample Preparation Based on Extraction Techniques

Aly

Górecki

2020

Molecules

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Preparing a sample for analysis is a crucial step of many analytical procedures. The goal of sample preparation is to provide a representative, homogenous sample that is free of interferences and compatible with the intended analytical method. Green approaches to sample preparation require that the consumption of hazardous organic solvents and energy be minimized or even eliminated in the analytical process. While no sample preparation is clearly the most environmentally friendly approach, complete elimination of this step is not always practical. In such cases, the extraction techniques which use low amounts of solvents or no solvents are considered ideal alternatives. This paper presents an overview of green extraction procedures and sample preparation methodologies, briefly introduces their theoretical principles, and describes the recent developments in food, pharmaceutical, environmental and bioanalytical chemistry applications.

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Green Chromatography and Related Techniques

Cited by 17 publications

References 276 publications

Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs

Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs

High-Throughput and Ultrafast Liquid Chromatography

Green Approaches to Sample Preparation Based on Extraction Techniques

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