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Developments in the application of Green Chemistry principles to food analysis Capillary electrophoresis for the analysis of ingredients in food products

MIHKEL KOEL*, MARIA BORISSOVA, MERIKE VAHER, MIHKEL KALJURAND
*Corresponding author
Tallinn University of Technology, Department of Chemistry, Akadeemia 15, Tallinn 12618, Estonia

Abstract

Food is analysed in order to identify components beneficial or harmful to humans, and to detect potentially usefulsubstances or contaminants and other hazardous elements, which include both organic and inorganic compounds. Foodanalysis is conducted according to two analytical chemistry methodologies: high performance methods characterised bymaximum sensitivity, selectivity and precision, which yield the highest level of information, and cheap, reliable monitoring andtesting methods which are sufficiently specific and accurate to provide information for decision-making. However, in bothdesigns must be performed with respect to material and energy consumption and waste generation.Capillary electrophoresis is an attempt to modify existing methods and exploit recent innovations in order to decrease wastegeneration and energy consumption in analytical chemistry in general, and food analysis in particular.


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