A Review on Application of Microextraction Techniques for Analysis of Chemical Compounds and Metal Ions in Foodstuffs

Document Type: Review

Authors

University of Tabriz

Abstract

Foodstuffs analysis is very important due to population growth and increasing consumer demand for safety and nutritional excellence. The Analysis of different compounds in foodstuffs is so difficult without using sample preparation techniques. Traditional techniques require large amounts of toxic organic solvents. As a result, they are not only expensive but also environmentally unfriendly and they generate a considerable amount of waste. Nowadays efforts are being focused on development of microextraction techniques. Different microextraction techniques such as solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and liquid phase microextraction (LPME) have found an important place in sample preparation because of their inherent advantages over the conventional procedures. In particular, they have been applied with successfully for the analysis of food samples despite their complexity. The review discusses different microextraction approaches used in analysis of chemical compounds and metal ions in foodstuffs. It summarizes the application of microextraction techniques in food analysis in details as possible.

Keywords


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