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Updated: Jul 16, 2026
06:53
Preparation of Food Samples Using Homogenization and Microwave-Assisted Wet Acid Digestion for Multi-Element Determination with ICP-MS
Published on: December 22, 2023
Use of compressed fluids for sample preparation: food applications
José A Mendiola1, Miguel Herrero, Alejandro Cifuentes
1Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049 Madrid, Spain.
Journal of Chromatography. A
|March 14, 2007
Summary
Compressed fluids like supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) offer advanced sample preparation for food analysis. This review covers their latest applications, advantages, and drawbacks up to June 2006.
Area of Science:
- Analytical Chemistry
- Food Science
- Green Chemistry
Background:
- Traditional sample preparation methods can be time-consuming and solvent-intensive.
- Advanced techniques are needed to improve efficiency and reduce environmental impact in food analysis.
Purpose of the Study:
- To review the recent applications of compressed fluids in food sample preparation.
- To provide an overview of supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE).
Main Methods:
- Review of scientific literature published up to June 2006.
- Focus on techniques utilizing supercritical fluids and pressurized liquids (including water) as extraction solvents.
Main Results:
- SFE and PLE are effective for extracting compounds from food and natural products.
- These methods offer advantages such as reduced solvent consumption and faster extraction times compared to conventional techniques.
Conclusions:
- Compressed fluid extraction techniques represent a significant advancement in food sample preparation.
- Understanding the principles, applications, advantages, and limitations of SFE and PLE is crucial for optimizing food analysis.
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