Extraction of Bioactive Compounds: Conventional and Green Extraction Techniques

2019 ◽  
pp. 45-68
Author(s):  
Afka Deen ◽  
Rizliya Visvanathan ◽  
Ruvini Liyanage
Keyword(s):  
Bioactive Compounds ◽  
Extraction Techniques ◽  
Green Extraction

scholarly journals Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1043
Author(s):  
Silvija Šafranko ◽  
Ina Ćorković ◽  
Igor Jerković ◽  
Martina Jakovljević ◽  
Krunoslav Aladić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Process Optimization ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Array Detector ◽  
Citrus Unshiu ◽  
Operating Pressure ◽  
Extraction Techniques ◽  
Green Extraction ◽  
Mandarin Peel

In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing a supercritical CO2 (SC-CO2) extraction under different operating pressure conditions (100 and 300 bar). The analysis of volatile compounds of the obtained extracts was conducted by gas chromatography-mass spectrometry (GC-MS), and limonene was found to be the dominant volatile component (13.16% at 100 bar; 30.65% at 300 bar). After SC-CO2 treatment, the exhausted citrus peel waste enriched with bioactive compounds was subjected to subcritical water extraction (SWE) in a wide temperature range (130–220 °C) using different solvent-solid ratio (10–30 mL/g) in time periods from 5 to 15 min, in order to obtain bioflavonoids. Identification and quantification of present bioflavonoids was conducted by high-performance liquid chromatography with a with a diode array detector (HPLC), and hesperidin (0.16–15.07 mg/g) was determined as the most abundant flavanon in mandarin peel with other polyphenolic compounds that were possible by-products of thermal degradation. At higher temperatures, the presence of 5-hydroxymethylfurfural (5-HMF) and chlorogenic acid were detected. Antiradical activity and total phenolic content in the extracts were determined using spectrophotometric methods, while the process optimization was performed by response surface methodology (RSM).

scholarly journals An Overview on Effects of Processing on the Nutritional Content and Bioactive Compounds in Seaweeds

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2168
Author(s):  
Ana Rodríguez-Bernaldo de Quirós ◽  
Julia López-Hernández
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Environmentally Friendly ◽  
Nutritional Content ◽  
Bioactive Components ◽  
Extraction Techniques ◽  
Processing Technologies ◽  
Green Extraction ◽  
Near Future

The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, heating, and culinary treatments, and how they affect their nutritional value, the bioactive compounds, and antioxidant capacity. Some examples of traditional and green extraction technologies for extracting seaweeds bioactive components are also presented. The last trends and research on the development of seaweed-based food products is also covered in this review. The use of environmentally friendly extraction procedures, as well as the development of new healthy seaweed-based foods, is expected to grow in the near future.

scholarly journals Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 37 ◽  
Author(s):  
José S. Câmara ◽  
Bianca R. Albuquerque ◽  
Joselin Aguiar ◽  
Rúbia C. G. Corrêa ◽  
João L. Gonçalves ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Chemical Structure ◽  
Experimental Studies ◽  
Analytical Techniques ◽  
Convincing Evidence ◽  
Protective Effects ◽  
Extraction Techniques ◽  
Biological Impact ◽  
Preventive Effects

Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioaccessibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered.

scholarly journals Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 787
Author(s):  
Minaxi Sharma ◽  
Rajeev Bhat
Keyword(s):  
Corn Oil ◽  
Antioxidant Activities ◽  
Food Product ◽  
Extraction Techniques ◽  
Protection Factor ◽  
Total Carotenoids ◽  
Green Extraction ◽  
Microwave Assisted ◽  
Potential Applications ◽  
Conventional Extraction

Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.

scholarly journals Recent Trends in Extraction Techniques for High Value Compounds from Algae as Food Additives

2018 ◽  
Vol 6 (8) ◽  
pp. 1008 ◽  
Author(s):  
Saniye Akyil ◽  
Işıl İlter ◽  
Mehmet Koç ◽  
Figen Ertekin
Keyword(s):  
Subcritical Water ◽  
Food Additives ◽  
Process Conditions ◽  
Extraction Techniques ◽  
Subcritical Water Extraction ◽  
Ultrasound Assisted Extraction ◽  
Algae Biomass ◽  
Green Extraction ◽  
Advantages And Disadvantages ◽  
Assisted Extraction

Algae have been considered as a source of high value bioactive compounds including pigments, lipids, fatty acids, polysaccharides, antioxidants and minerals. These compounds serve as a source of nutrition for both humans and animals and as additives in food production. Conventional solvent and/or green extraction techniques are mostly applied to extract these compounds from algae biomass. In this review, paper the most frequently used green extraction techniques such as supercritical fluid extraction, microwave assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, subcritical water extraction and pulsed electric field extraction were investigated in terms of their process conditions, applications, advantages and disadvantages.

scholarly journals Green Approaches to Sample Preparation Based on Extraction Techniques

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1719 ◽  
Author(s):  
Alshymaa Aly ◽  
Tadeusz Górecki
Keyword(s):  
Sample Preparation ◽  
Analytical Method ◽  
Bioanalytical Chemistry ◽  
Complete Elimination ◽  
Extraction Techniques ◽  
Green Extraction ◽  
Crucial Step ◽  
Recent Developments ◽  
Environmentally Friendly Approach ◽  
No Sample Preparation

Preparing a sample for analysis is a crucial step of many analytical procedures. The goal of sample preparation is to provide a representative, homogenous sample that is free of interferences and compatible with the intended analytical method. Green approaches to sample preparation require that the consumption of hazardous organic solvents and energy be minimized or even eliminated in the analytical process. While no sample preparation is clearly the most environmentally friendly approach, complete elimination of this step is not always practical. In such cases, the extraction techniques which use low amounts of solvents or no solvents are considered ideal alternatives. This paper presents an overview of green extraction procedures and sample preparation methodologies, briefly introduces their theoretical principles, and describes the recent developments in food, pharmaceutical, environmental and bioanalytical chemistry applications.

Novel Extraction Techniques for Bioactive Compounds from Herbs and Spices

2020 ◽  
pp. 95-128
Author(s):  
Andrea P. Sánchez‐Camargo ◽  
Lidia Montero ◽  
Jose A. Mendiola ◽  
M. Herrero ◽  
E. Ibáñez
Keyword(s):  
Bioactive Compounds ◽  
Extraction Techniques ◽  
Herbs And Spices
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