Determination of the mineral composition of foods by infrared spectroscopy: a review of a green alternative.

The determination of mineral composition of foods involves, in most cases, the use of long and tedious sample preparation, which consumes acids and reagents and sometimes requires the use of expensive instrumentation. This is the main reason for the search for direct analytical procedures, based on the use of infrared sample spectra and chemometrics, to model the signals in order to determine the presence of essential and trace toxic elements in foods. The state-of-the-art of the research in this field has been established in the present review article from the critical evaluation of articles available in the literature. Chemometric methods employed and their validation, together with a discussion about the different techniques used for signal acquisition, were evaluated for their ability to predict new sample composition.