The Role of Green Sample Preparation in Food Chemistry Applications

Abstract

Food analysis is a tricky issue due to the great complexity of matrices. Even if very selective and sensitive analytical techniques are applied, an effective procedure of isolation is a preliminary indispensable step. Over the last few years the attention of the scientific community has been devoted to the development of procedures, materials, and recycling operations to make analytical chemistry more and more sustainable. In particular, this chapter deals with the green procedures applied to extract nutrients (vitamins, carotenoids, polyphenols, etc.) or contaminants of major concern (pesticides, veterinary drugs, mycotoxins, etc.) from different types of food samples, discussing recent advancements and future trends in this sector.