Green Extraction Techniques in Food Analysis

Author(s): Malak Tabib, Njara Rakotomanomana, Adnane Remmal and Farid Chemat * .

DOI: 10.2174/9789815049459123030004

Green Extraction Techniques

Pp: 24-67 (44)

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Abstract

SHS investigation development is considered from the geographical and historical viewpoint. 3 stages are described. Within Stage 1 the work was carried out in the Department of the Institute of Chemical Physics in Chernogolovka where the scientific discovery had been made. At Stage 2 the interest to SHS arose in different cities and towns of the former USSR. Within Stage 3 SHS entered the international scene. Now SHS processes and products are being studied in more than 50 countries.

Abstract

Green extraction of natural products was and will always remain an important research subject in various fields. It is based on developing techniques that meet the six principles of eco-extraction. This concept responds to the challenges of the 21st century, aiming to protect the environment, the operator, and the consumer by reducing hazardous solvent consumption and by favoring the use of more environmentally friendly methods. In this chapter, we review the principles of eco-extraction in detail, followed by an overview of four methods widely used in extraction, namely ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), subcritical water extraction (SWE), and supercritical fluid extraction (SFE).

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