Green solvents for the extraction of mycotoxins during the analysis of food products: A Mini-review

Document Type : Review Article

Author

Ain Helwan

Abstract

Implementing green chemistry concepts in all areas of science for eco-friendly and sustainable scientific research is necessary. A promising area in which green chemistry principles may have a substantial impact on the quality and efficiency of natural products is the extraction of mycotoxins. These compounds are produced by a wide variety of fungus species like Aspergillus, Penecillium, Trichoderma, and Fusarium. They are poisonous to humans and are frequently found in food and feed. In this literature review, we present the traditional extraction methods of mycotoxins during food product analysis using toxic organic solvents and updated technical information about green solvents such as deep-eutectic solvents, supercritical CO2, and pressurized hot water. Within this review, the extraction of various types of mycotoxins has been discussed, with an emphasis on the factors that influence their extraction, such as the molar ratio of the extracting solvent, the extraction temperature, co-solvents, the extraction duration, and the recovery percentage

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