Green extraction methods of food polyphenols from vegetable materials

By P. Panja. Current Opinion in Food Science, 2017

226 citations recorded by the source corpus.

Green extraction methods are being developed using modern technology where less or no organic solvents are used to minimize environmental and health impacts and to maximize the yield of desired polyphenols by selective extraction. Advanced methods such as microwave assisted, ultrasound assisted, pulsed electric field assisted and enzyme assisted extractions, as well as pressurized liquid and supercritical fluid extractions are given more emphasis. The theory behind some advanced extractions methods is described. A brief review of applications of extractions from various parts of plants such as roots, fruits, seeds, leaves, vegetables, barks, etc. are provided.

Subfields: Analytical Chemistry, Biochemistry, Food Science

View Paper: https://www.semanticscholar.org/paper/ab3661a39904c14e7c10aaf89ff1a510070b0341

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1. D. Pinto
2. Artur M. S. Silva
3. Maria Celeste Dias

Citations in the corpus

• Plant Flavonoids: Chemical Characteristics and Biological Activity (2021, background): “Finally, we can highlight PLE, a process that employs high pressure to maintain the solvent in the liquid state at temperatures above its boiling point but below the critical point, consequently increasing the compounds’ extraction [47].”