Strategies for a cleaner new scientific discipline of green foodomics

被引：16

作者：

Castro-Puyana, Maria ^{[1
]}

Mendiola, Jose A. ^{[1
]}

Ibanez, Elena ^{[1
]}

机构：

[1] Inst Food Sci Res CIAL CSIC, Bioact & Food Anal Dept, Madrid 28049, Spain

来源：

TRAC-TRENDS IN ANALYTICAL CHEMISTRY | 2013年 / 52卷

关键词：

Analytical methodology; Environmental impact assessment; Foodomics; Functional ingredient; Green analytical chemistry; Greenness; Life-cycle assessment; Miniaturization; Sample preparation; Separation; SUPERCRITICAL-FLUID CHROMATOGRAPHY; LIFE-CYCLE ASSESSMENT; HYDROPHILIC INTERACTION CHROMATOGRAPHY; TEMPERATURE LIQUID-CHROMATOGRAPHY; ULTRASOUND-ASSISTED EXTRACTION; SAMPLE PREPARATION TECHNIQUES; SINGLE-CELL ANALYSIS; COLON-CANCER CELLS; VIRGIN OLIVE OIL; MASS-SPECTROMETRY;

D O I：

10.1016/j.trac.2013.06.013

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

We demonstrate the possibilities of foodomics to emerge as a green discipline by applying the basic concepts of Green Chemistry to production of functional ingredients and development of analytical methodologies. We present possibilities to reduce the environmental impact of an analytical technique from sample preparation through separation and detection, together with different methodologies to quantify the greenness of a particular process. By no means this review tries to be exhaustive but to provide with some basic ideas about the different possibilities encountered in this field, thus making the reader be aware of how easy, or difficult, might be to make greener different aspects related to foodomics such as functional ingredients production and analytical processes. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：23 / 35

页数：13

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