Curcumin was extracted from Curcuma Longa employing a green, bio-based, and food-agreed surfactant-free microemulsion (SFME) consisting of water, ethanol, and triacetin. Concerning the high solubility of curcumin in the examined ternary mixtures, it was attempted to produce highly concentrated tinctures of up to a total of ~130 mg/mL curcuminoids in the solvent by repeatedly extracting fresh rhizomes in the same extraction mixture. The amount of water had a significant influence on the number of cycles that could be performed as well as on the extraction of the different curcuminoids. In addition, the purity of single extracts was enhanced to 94% by investigating several purification steps, e.g. vacuum distillation and lyophilization. Through purification before extraction, the water insoluble curcumin extract could be solubilized indefinitely in an aqueous environment. Additional stability tests showed that solutions of curcumin can be stable up to five months when concealed from natural light.

A new solid-phase extraction sorbent was used for the separation/preconcentration of Ni(II) ions prior to their determination by flame atomic absorption spectrometry. It was prepared by immobilization of dithiooxamide on magnetic nanoparticles (MNPs) of magnetite (Fe3O4) coated with cationic surfactant sodium dodecyl sulfate. The properties of sorbent and MNPs were characterized by scanning electron microscope and transmission electron microscope. Some parameters affecting extraction, such as pH, adsorbent dosage, and eluent concentration and volume) were optimized. The calibration graph was linear in the range 30–5000 µg.L⁻¹ with a limit of determination of 3.9 µg.L⁻¹. The relative standard deviation for Ni ions was 1.3%. The method was applied to the determination of trace amounts of Ni(II) ions in water and food samples.

The food additive polyvinylpolypyrrolidone is approved for use as a filter aid. The water-soluble substances test of polyvinylpolypyrrolidone often shows poor reproducibility. The instruction 'boil gently while stirring using a stirrer' was considered critical, and so this issue was examined. The results showed that the use of a combination of both an oil bath and a stirrer provided good reproducibility without decomposition or other problems.

In order to contribute to the development and improvement of green sample preparation techniques, a new special approach combining the principles and advantages of microextraction techniques, hydrolytic enzymes and ultrasonic radiation power is presented. This new approach is called as ultrasound assisted-enzyme based hydrolytic water phase microextraction method (UA-EH-WPME). In this study, We developed and used a solvent-free UA-EH-WPME method as innovative, green and simple sample preparation method for the extraction of arsenic (As) in rice and flour samples prior to Inductively Coupled Plasma–Mass Spectrometer (ICP-MS) determination. The UA-EH-WPME method based on the extraction of total As in 10.0 mg of food samples to 300 µL of pH 7.0 aqueous phase with the help of the 3.0 mg of α-amylase in as little as 5 min. In this method, α-amylase acts as a bond breaker agent to break down certain bonds of bio-molecules in food matrix, which lead to extraction of As from food matrix to aqueous phase. 1568A Rice Flour certified reference material was used to optimize the important analytical parameters, which were type of hydrolytic enzyme, pH, volume of aqueous phase, amount of enzyme, temperature of extraction medium and time of ultrasonic radiation, for the quantitative extraction of As from food matrix to aqueous phase. This innovative solvent-free method leads to emerge new ideas in the sample preparation field, by using the benefits of microextraction techniques, hydrolytic enzymes and ultrasonic radiation power, such as elimination of the toxic solvent usage, necessity of mg level of enzyme and food samples, very short and simple extraction process. The LOD, inter-day RSD and intra-day RSD values for the developed UA-EH-WPME/ICP-MS procedure were found as 27.3 µg kg⁻¹, 4.27% and 6.13%, respectively.