Green technologies for the extraction of bioactive compounds in fruits and vegetables

By Marcela Bromberger Soquetta, L. M. Terra, Caroline Peixoto Bastos. 2018

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ABSTRACT Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used, the raw material, and the organic solvent. Conventional techniques generally require large amounts of organic solvents, high energy expenditure, and are time consuming, which has generated interest in new technologies that are referred to as clean or green technologies. These can reduce or eliminate the use of toxic solvents, and thus preserve the natural environment and its resources. The aim of this review is to discuss recent techniques used to extract bioactive compounds from natural sources, in order to reduce the economic and ecological impact of these processes.

Subfields: Biochemistry, Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/602d3916f9681c0ebc0685fc02b695b6f8ed71b9