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Green Foodomics Green FOODOmics SPONSORED Chemical Profiling Is “green foodomics” another buzzword or a of Whiskies new direction in food analysis? Here, Professor Click to view PDF Elena Ibañez of the Institute of Food Science Research (CIAL), Madrid, Spain, discusses one of the lastest trends in food analysis. Q: What is foodomics? A. Our research group defined foodomics for the first time in 2009 as “a new discipline that SPONSORED studies the food and nutrition domains through the application and integration of advanced Applying Science to SPE ‘omics’ technologies to improve (consumer) well-being, health, and knowledge”. Basically, we Click to view PDF believe that foodomics can help to provide new answers to some of the important challenges (such as food safety and quality, traceability, new foods for health improvement and disease prevention, etc.) that society is facing in the 21st century. Q: What chromatographic techniques are commonly used in foodomics? A. The techniques typically used in foodomics are those typically used in proteomics and metabolomics, such as liquid chromatography (LC), ultrahigh-performance liquid chromatography (UHPLC), nano-LC, gas Martin Barraud/Getty Images 9 | August 2016 | LCGC FOOD SELectiVitY in FOOD MetaBOLOmics Green FOODOmics EXtractiOns chromatography (GC), and capillary mind that sustainability can be not only a electrophoresis (CE) hyphenated to high word but also a way of doing things. resolution mass spectrometry (MS). These techniques are able to provide a great Q: How easy is it to translate regular deal of information at different expression chromatography techniques to the green levels, including protein and metabolites. foodomics approach—and can it be Logically, an important additional step cost-effective? here is the use of adequate sample A. Application of green chemistry preparation techniques. principles to analytical chemistry is not new, although it is true that not Q: When was the term green foodomics much attention has been given to this coined and what does it involve? approach until recently. Although the A. Foodomics can be understood as a analytical community has always been global framework that gathers all the new environmentally sensitive and the idea challenges that the food science domain of improving analytical methods by will be facing in the current post-genomic reducing the consumption of solvents era (some of them unthinkable a few years and reagents has always been at the ago) and providing new answers through forefront of the analytical chemists’ the development and application of new minds, the first descriptions of “green strategies, mainly based on “omics” analytical chemistry” (or clean analytical approaches for large-scale analysis. methods) appeared in the mid-1990s In this regard, one of the challenges (1). The concept and use of such an that can impact future generations is approach has evolved over the years sustainability, which is understood as a reaching approximately 100 publications rational way of improving processes to by 2011. This evolution positively affects maximize production while minimizing foodomics (and green foodomics) since the environmental impact or, in the some of the mentioned applications deal words of the Environmental Protection with advanced analytical methodologies Agency (EPA), “sustainability creates applied to food science. and maintains the conditions under The key aspects that should be which humans and nature can exist considered when regarding the adverse in productive harmony, that permit environmental impact of analytical fulfilling the social, economic, and other methods deal with reducing the amount requirements of present and future and toxicity of solvents during sample generations”. Thus, the term green pre-treatment, minimizing solvents and foodomics was coined as a way to reagents during the separation and highlight foodomics goals with regards measurement steps, and developing to green chemistry principles, bearing in alternative direct analytical methods 10 | August 2016 | LCGC FOOD SELectiVitY in FOOD MetaBOLOmics Green FOODOmics EXtractiOns that do not require solvents or reagents. electrokinetic capillary chromatography Moreover, they should also consider with diode-array detection (MEKC–DAD), developing methods able to consume ultrahigh-pressure liquid chromatography fewer resources. All of this has to be done with diode-array detection mass whilst maintaining or improving spectrometry (UHPLC–DAD–MS), capillary the analytical performance of the electrophoresis–mass spectrometry method. This is probably the most (CE–MS), supercritical fluid difficult task and is responsible for chromatography with flame Ionization a limited translation of conventional detection (SFC–FID), and gas methods to greener ones. chromatography with flame ionization Undoubtedly, laboratories that follow detection (GC–FID). In all of them only the green analytical chemistry principles, the analytical part has been considered applied or not to foodomics, can have for LCA purposes, excluding sample many benefits, which include the preparation. cost in terms of waste generation and Factors considered included reagents management, health risks, and used and amount, total analysis time, resources preservation. energy used, and wastes generated. By comparing the impacts produced by the Q: Can you illustrate the benefits of this different analytical methods obtained approach with some practical examples? by LCA, it was possible to assess, for A. In a recent book chapter we published example, that GC–FID was the method about “green foodomics” (2), we that provided the highest impacts suggested the possibilities offered by because of the high-energy consumption tools such as life cycle analysis (LCA) to for each analysis, while MEKC–DAD evaluate the “greenness” of a process analysis yielded the lowest impacts, even by calculating the environmental impact considering that several compounds and of, for instance, processes and analytical additives were present in the mobile techniques. In fact, a comparative phase. As for UHPLC–MS, it exhibited LCA study was presented to quantify low impacts while providing a lot of the green profile of some analytical information about the sample. techniques used for foodomics. To understand the global dimension Specifically, six advanced analytical of green foodomics it is important to methods used in our laboratory for highlight that in our research group we chemical characterization of supercritical have demonstrated the different effect of rosemary antioxidant extracts were supercritical fluid extracts obtained from selected, namely: High performance rosemary in, for example, the induction liquid chromatography with diode-array of transcription of genes that encode detection (HPLC–DAD), micellar phase II detoxifying and antioxidant 11 | August 2016 | LCGC FOOD S ELECTIVITY in FOOD METABOLOMICS G REEN FOODOMICS EXTRACTIONS genes in two different leukemia cell lines. Simultaneously, different strategies This effect, together with differences in will be followed to “green” sample metabolic profiles, suggested that some analysis, such as the use of novel dietary polyphenols exert differential column technologies, the revision of chemopreventive effects in leukemia cells conventional methods to others using of different phenotype (3). less solvent, miniaturization, and the use of water at high temperatures or other Q: Does green foodomics benefit the non-toxic solvents as chromatographic consumer? mobile phases. A. Green foodomics can highly benefit the consumer since it attempts to References (1) S. Armenta, S. Garrigues, and M. de la Guardia, TrAC - Trends in improve consumer well-being and Analytical Chemistry 27(6), 497–511 (2008). confidence while, at the same time, (2) J.A. Mendiola, M. Castro-Puyana, M. Herrero, and E. Ibáñez, in Foodomics. Advanced Mass Spectrometry in Modern Food Science and decreasing contamination and health risks Nutrition, A. Cifuentes, Ed., (John Wiley & Sons, Inc., Hoboken, and preserving sustainability. New Jersey, USA, 2013), pp. 471–506. (3) V. García-Cañas, C. Simó, M. Herrero, E. Ibáñez, and A. Cifuentes, Anal. Chem. 84(23), 10150–10159 (2012). Q: What is the future for green foodomics? Elena Ibañez is a full A. I believe green foodomics has a research professor at brilliant future because sustainability and the Institute of Food eco-friendliness of a process or analytical Science Research approach will not be considered just (CIAL) belonging to an additional advantage but a goal in the National Research itself in the future. Therefore, different Council (CSIC) in Madrid, approaches will have to be closely Spain. She received considered so that greener processes and her PhD in Analytical Chemistry from the analytical methods can be developed. Autonomous University of Madrid, Spain. In terms of sample preparation Her main research includes the study and techniques, modern pressurized development of new extraction processes extraction methods are able to based on the use of sub- and supercritical provide additional advantages using fluids to isolate bioactive compounds from significantly less solvents. On the natural products, and also the development other hand, miniaturized extraction of advanced analytical methods for methods are also gaining in importance. foodomics. The development of integrated approaches will also help to obtain more environmentally friendly processes How to cite this article: “Green Foodomics,” under the green chemistry domain. The Column, October 3, 2013, pp. 15–18. 12 | August 2016 | LCGC.
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