Table 1.
Sample pretreatment procedures and organic solvents used during liquid–liquid extraction of POPs.
| Sample Matrix | Pretreatment Step | Extraction Solvent | References |
|---|---|---|---|
| Vegetable fat spread | Transesterification | Chloroform | [19] |
| Cooked/baked products | Lipid extraction/Saponification | Various b/Dichloromethane | [38] |
| Serum | Saponification | Dichloromethane | [39,40,41] |
| Vegetable fat spread | Lipid extraction/Saponification | Dichloromethane/methanol (2:1) a/Dichloromethane | [42] |
| Beverages | NA | Chloroform/methanol (2:1) a | [44] |
| Hazelnut oil | Lipid extraction/Transesterification | Hexane:isopropanol (3:2) a/Chloroform | [49] |
| Rapeseed oil | Saponification | Dichloromethane | [49] |
| Vegetable fat spread | Lipid extraction/Saponification | Hexane:isopropanol (3:2) a/Diethyl ether | [50] |
| Maize oil | Transesterification | Dichloromethane | [51] |
| Breaded shrimp | Saponification | Dichloromethane | [52] |
a Solvent system for total lipid extraction; b solvent system was different for each sample: Fish—chloroform/methanol (1:2); Meat—chloroform/methanol (2:1); Vegetables and potatoes—Hexane/isopropanol (3:2); Baked products and eggs—petroleum ether.