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Analysis of food constituents: bioactive vitamins and minerals

Publicado en:Sustainable Analytical Techniques In Food Science. 161-197 - 2025-01-01 (), DOI: 10.1016/b978-0-443-13959-8.00006-5

Autores: Morales, D., & Tejedor-Calvo, E.

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Resumen

The impact of vitamins and minerals on human physiology and health has been exhaustively demonstrated and described. Natural and food sources are considered interesting matrices that contain these compounds. In many cases, their levels are not high enough to exert biological activities or even reach the dietary recommendations. In this sense, extraction procedures are crucial to isolate them or obtain enriched fractions, and analytical methodologies to detect their presence and quantify their concentration in raw materials and derived extracts. Regarding sustainability goals, the utilized extraction and analysis methods must be optimized within the framework of green chemistry principles, reducing times, solvent volumes, energy expenditure, analysis cost, etc.; minimizing or avoiding residue production; and revalorizing them. The present work reviewed the scientific literature regarding environmentally friendly and advanced extraction technologies (super- and subcritical fluid extractions, microwave- and ultrasound-assisted extractions, pulsed electric fields, use of deep eutectic solvents) and analytical methods (spectrophotometry, chromatography, spectroscopy, nuclear magnetic resonance, inductively coupled plasma, X-rays) applied to food vitamins and minerals. The advantages and current limitations of these techniques were addressed, as well as future perspectives to improve their conditions towards more sustainable protocols continuously.

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