Sustainability assessment in food analysis: the application of Green Analytical Chemistry tools to phthalate residue analysis in edible oils

Abstract

Edible oils are essential in daily diet due to their high contribution of fatty acids, fat-soluble vitamins, and triglycerides. During the processes of growing, processing, storage, transport, or packaging, they can be contaminated by ubiquitous phthalate esters, considered endocrine disruptors. Thus, analytical methodologies to allow tight control of their presence are mandatory. Several sample treatments have been considered in this study: microwave-assisted extraction (MAE), liquid-liquid extraction (LLE), dispersive solid phase extraction (DSPE), magnetic SPE (MSPE), solid phase microextraction (SPME), Surface-enhanced Raman spectroscopy (SERS) or its combinations. However, the selection of an analytical procedure is usually performed from an Analytical Chemistry perspective, without considering factors such as the sustainability of the selected methodology and/or its impact on the environment. In this sense, the Green Analytical Chemistry strategy can play an important role. To demonstrate this fact, six different analytical procedures have been evaluated in terms of sustainability by using several greenness evaluation tools. Procedures from MAE-gel permeation chromatography (GPC)-SPE till SERS, showing adequate analytical characteristics, have been selected. The application of Analytical GREEnness calculator (AGREE), AGREE preparation (AGREE prep), and blue applicability grade index (BAGI) tools showed that MAE-GPC-SPE was the less green analytical procedure while SERS was the greener one. The BAGI evaluation showed that headspace (HS) and SERS were the most applicable procedures.

Keywords

• phthalates
• edible oil
• green analytical chemistry
• agree
• agree prep
• bagi