Chapter 1 - Compositional and nutritional analysis

Abstract

Food composition and nutritional analysis aims at providing data on the content of macro- and micro-nutrients, and/or other components in food products. It is important in implementing food composition databases, developing public health policies, assessing food quality and safety, and in nutritional labeling and science. Methods based on wet-chemistry are currently outdated, and they have been increasingly replaced by powerful instrumental techniques enabling significant improvements in analytical accuracy, precision and detection limits. Emerging technologies have overcome the main disadvantages of conventional methods, such as laborious sample preparation, time-consuming analysis and production of great amount of toxic wastes, in compliance with the principles of green chemistry. In this chapter, conventional and emerging analytical methods for determination of carbohydrates, dietary fiber, lipids and fatty acids, proteins and amino acids, minerals and water content are described and discussed. The newly developed methods are fast, demand little or no sample preparation, are not destructive for the sample, generate no risks for the operator and produce no toxic waste. They thus meet the emerging need for green chemistry and represent a promising tool for the modern global food distribution system.