Green chromatography for the analysis of foods of animal origin

The use of green chromatography methods, for the determination of different components and contaminants in foods of animal origin, has been reviewed from a literature update of papers published in the last years, paying special attention to the efforts regarding the reduction and greening of the sample preparatory steps, the use of clean alternative mobile phases, the improvement of stationary phases used in this type of analysis, and the increase of the analytical information obtained from each chromatography run. In general, it can be seen that the efforts to reduce the deleterious side effects of the analytical methods have also been focused on the maintenance, or improvement, of the main figures of merit of the methods, thus, trying to improve, at the same time, the green parameters and the accuracy, selectivity, and sensitivity of determinations. (C) 2015 Elsevier B.V. All rights reserved.