@misc{10481/86094,
year = {2024},
url = {https://hdl.handle.net/10481/86094},
abstract = {Recent advancements in analytical chemistry in the food quality field have emphasized ecofriendly analytical
techniques eschewing chemicals and solvents. Various methodologies exist for assessing the sustainability of
analytical methods, however none has provided guidance for appraising non-destructive methods, especially predevelopment. Among these, the RGB approach stands out, evaluating method colour via three main criteria:
analytical performance, environmental impact, and practical efficiency. This framework offers a comprehensive
evaluation, aiming for a "white" colour denoting excellence across all three categories.
This article introduces an adapted RGB method for ex-ante evaluation of new non-destructive analytical
methods pre-development. It outlines key steps for evaluating method "whiteness". As a guiding example, the
approach was applied to three analytical methods focussed on quality and authenticity control of edible vege-
table oils utilizing solvent-free spectroscopic techniques. Results underscored a priori feasibility assessment
value, aligning evaluative objectives with intended method goals.},
organization = {Project (ref.:
CPP2021-008672), funded by MCIN/AEI/501100011033 (Spanish
Ministry of Science and Innovation)},
organization = {European Union NextGenerationEU/PRTR"},
organization = {Funding for open access charge: Universidad de Granada / CBUA},
publisher = {Elsevier},
keywords = {Non-destructive method},
keywords = {Whiteness method},
keywords = {Ex-ante evaluation},
keywords = {Green analytical chemistry},
keywords = {RGB methodology},
title = {Evaluating the whiteness of spectroscopy-based non-destructive analytical methods – Application to food analytical control},
doi = {https://doi.org/10.1016/j.trac.2023.117463},
author = {Jiménez Carvelo, Ana María and Arroyo Cerezo, Alejandra and Cuadros Rodríguez, Luis},
}