Recent advances in extraction of nutraceuticals from plants

By Lijun Wang, C. Weller. 2006

2,058 citations recorded by the source corpus.

Subfields: Filtration and Separation, Molecular Biology, Spectroscopy

View Paper: https://www.semanticscholar.org/paper/294ec060bca8f76d34862776da6aedf6cfa80849

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In Filtration and Separation

In Molecular Biology

In Spectroscopy

Citations in the corpus

Microwave Assisted Extraction-An Innovative and Promising Extraction Tool for Medicinal Plant Research (2007, background): “This approach is particularly useful for thermolabile components to prevent their degradation (6,8,16,17).”
Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal (2019, background): “Phenolic compounds are more soluble in polar organic solvents due to the presence of a hydroxyl group, therefore methanol was selected as the extracting solvent [24].”
Potential and properties of marine microalgae Nannochloropsis oculata as biomass fuel feedstock (2014, methodology): “The adopted Soxhlet unit description could be found in different literature [37].”
Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds (2017, background): “Wang and Weller (2006) described supercritical method as a significant substitute to conventional extraction methods using organic solvents for extracting biologically active compounds.”
Subcritical Water Extraction of Biological Materials (2017, methodology): “different extraction procedures exist such as solvent extraction, solid-phase extraction and immuno-affinity column extraction, there are concerns over human and environmental health regarding safety in their applications (17, 18).”
Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I (2019, background): “However, there is poor uniformity of ultrasound waves reaching dispersed sample because the ultrasound intensity decreases with distance from the emitter, leading to poor pectin uniformity and variation between batches (Wang & Weller, 2006).”