Green solvents: Chemistry and food applications Chapter uri icon

abstract

  • Extraction of bioactive compounds from their natural source implies a number of factors, within which the solvent used, is one of the most important, because of the chemical nature of the compounds to be isolated. In any extraction, separation and analysis process in the food industry where common solvents are used; there is an evident risk for both human health and environment. With the rise of the Green Chemistry philosophy, which aims to provide a framework for environmental pollution prevention related to any chemical activity, green solvents emerge as an alternative to those commonly used. About 25 green solvents have been described in literature; however, discussion focuses on how much green is each one. Use of water and ionic solvents are discussed as alternatives during extractions. From the environmental aspect, alcohols and alkanes are preferred over acids and ethers. Thus, a two sections chapter was written: In the first part, chemical classification, properties, novel proposals, and general applications of solvents considered green are reviewed. The second part focuses on use of green solvents in the food industry. © 2017 Nova Science Publishers, Inc. All rights reserved.

publication date

  • 2017-01-01