Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts
By Ammar Altemimi, N. Lakhssassi, A. Baharlouei, D. Watson, D. Lightfoot. Plants, 2017
1,722 citations recorded by the source corpus.
There are concerns about using synthetic phenolic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported negative effects on human health. Thus, a replacement of these synthetics by antioxidant extractions from various foods has been proposed. More than 8000 different phenolic compounds have been characterized; fruits and vegetables are the prime sources of natural antioxidants. In order to extract, measure, and identify bioactive compounds from a wide variety of fruits and vegetables, researchers use multiple techniques and methods. This review includes a brief description of a wide range of different assays. The antioxidant, antimicrobial, and anticancer properties of phenolic natural products from fruits and vegetables are also discussed.
Subfields: Biochemistry, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/2a95ae9c35f7f8ce2c40e2c8bd9148a669c49c42
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In Food Science
Citations in the corpus
- A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023, background): “Bioactive components found in plants possess significant physiological activity and economic value [2,3].”
- Preparation of Medicinal Plants: Basic Extraction and Fractionation Procedures for Experimental Purposes (2020, methodology): “Ultrasound-assisted extraction is applicable to small sample; it reduces the time of extraction and amount of solvent used, and maximizes the yield.[2,3,10] Disadvantages.”