Significant efforts have therefore been directed to the determination of residues in food, with special attention to the development of
the so-called green analytical chemistry (GAC) methods [2]. The latter are based on green chemistry principles (e.g. minimizing reagent
consumption and waste generation, using safer reagents and miniaturizing analytical systems) [3], and represent a real challenge for
analytical chemists. There are a variety of resources to address and
reduce environmental pollution caused by the different stages of
the overall analytical process. The usual approach focuses on sample
collection and preparation, separation, detection, and data evaluation [3]