Optimization of a new selective pressurized liquid extraction methodology for determining organic pollutants in wild boar livers

González-Gómez, Xiana; Cambeiro-Pérez, Noelia; Figueiredo-González, María; Martínez-Carballo, Elena

doi:10.1016/j.mex.2021.101242

Cited by 3 publications

(1 citation statement)

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“…Because of all these steps, the analysis is particularly long and expensive. The development of S-PLE methods allowed the analysis of these contaminants in food matrices involving fat removal directly in the extraction cell (in the presence of clean-up sorbent) in order to obtain extracts suitable for direct GC analysis [16][17][18]20] or further purification steps (SPE) [22,23].…”

Section: Edcsmentioning

confidence: 99%

Pressurized Liquid Extraction: A Powerful Tool to Implement Extraction and Purification of Food Contaminants

Barp

Višnjevec

Moret

2023

Foods

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Pressurized liquid extraction (PLE) is considered an advanced extraction technique developed in the mid-1990s with the aim of saving time and reducing solvent with respect to traditional extraction processes. It is commonly used with solid and semi-solid samples and employs solvent extraction at elevated temperatures and pressures, always below the respective critical points, to maintain the solvent in a liquid state throughout the extraction procedure. The use of these particular pressure and temperature conditions changes the physicochemical properties of the extraction solvent, allowing easier and deeper penetration into the matrix to be extracted. Furthermore, the possibility to combine the extraction and clean-up steps by including a layer of an adsorbent retaining interfering compounds directly in the PLE extraction cells makes this technique extremely versatile and selective. After providing a background on the PLE technique and parameters to be optimized, the present review focuses on recent applications (published in the past 10 years) in the field of food contaminants. In particular, applications related to the extraction of environmental and processing contaminants, pesticides, residues of veterinary drugs, mycotoxins, parabens, ethyl carbamate, and fatty acid esters of 3-monochloro-1,2-propanediol and 2-monochloro-1,3-propanediol from different food matrices were considered.

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