Techniques for extraction of bioactive compounds from plant materials: A review

The use of bioactive compounds in different commercial sectors such as pharmaceutical, food and chemical industries signifies the need of the most appropriate and standard method to extract these active components from plant materials. Along with conventional methods, numerous new methods have been established but till now no single method is regarded as standard for extracting bioactive compounds from plants. The efficiencies of conventional and non-conventional extraction methods mostly depend on the critical input parameters; understanding the nature of plant matrix; chemistry of bioactive compounds and scientific expertise. This review is aimed to discuss different extraction techniques along with their basic mechanism for extracting bioactive compounds from medicinal plants.     

芽苗活性成分研究进展

对芽苗生长过程中含量逐渐增多的生物活性成分(如维生素、多酚、γ-氨基丁酸等)和抗氧化性等功能特性进行了综述,为改善人们的饮食结构和将其开发为可预防慢性疾病的功能性食品提供参考。     

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Dietary recommendations for healthy eating include the consumption of fruit juices whose health effects are ascribed, in part, to carotenoids, phenolic compounds and vitamin C. These bioactive compounds have been implicated in the reduction of degenerative human diseases, mainly due to their antioxidant potential. Orange juice is characterized by substantial accumulation (apart from ascorbic acid) of flavonoids and carotenoids. Commercial orange juice is the main human dietary source of antioxidant compounds in developed countries. The qualitative and quantitative determination of carotenoid, flavonoid and vitamin C content of Spanish commercial orange juices was achieved by high‐performance liquid chromatography. The health‐related properties of bioactive compounds contained in orange juice are based on their antioxidant activity. The antioxidant capacity of these juices was assessed by 2,2‐diphenyl‐1‐picrylhydrazyl stable radical scavenging and was compared with a freshly squeezed orange juice. In addition, the relative contribution of the different bioactive compounds to the antioxidant activity of orange juices was calculated. Total vitamin C was found to be the major contributor to the antioxidant potential of the orange juices studied, followed by flavonoid and carotenoid compounds. Ascorbic acid, total vitamin C and β‐cryptoxanthin content correlated positively with the free‐radical scavenging parameters. No significant differences, in terms of antioxidant capacity, were found between commercial traditional pasteurized orange juices and freshly squeezed orange juice. Copyright © 2003 Society of Chemical Industry     

A review of the health care potential of bioactive compounds

The projected incidence of chronic disease and the importance of diet in potentially reducing this risk require urgent attention. Current health care systems will be unable to cope with the increased incidence of cardiovascular disease, diabetes and cancer, particularly with the ageing population and global increased incidence of obesity. There is growing interest in bioactive compounds present in plants and their potential importance in reducing risk of chronic disease, and these data will be reviewed with particular focus on flavonoids, sterols, salicylates and glucosinolates Copyright © 2006 Society of Chemical Industry     

Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit — A review

Mature longan (Dimocarpus longan Lour.) fruit has a succulent, edible and white aril, which has gained popularity as an exotic fruit in temperate regions. It is prized on the international market resulting in an increased production with significant contributions to local economic development. Longan fruit contains significant amounts of bioactive compounds such as corilagin, ellagic acid and its conjugates, 4-O-methylgallic acid, flavone glycosides, glycosides of quercetin and kaempferol, ethyl gallate 1-??-O-galloyl-d-glucopyranose, grevifolin and 4-O-??-l-rhamnopyranosyl-ellagic acid. The fruit has been used in the traditional Chinese medicinal formulation, serving as an agent in relief of neural pain and swelling. The application of ultrasonic-assisted extraction or high pressure-assisted extraction greatly increases the yield from longan pericarp or seeds. In recent years, some pharmacological activities such as anti-tyrosinase, anti-glycated and anticancer activities, and memory-enhancing effects of longan aril, pericarp or seed extract have been found, implicating a significant contribution to human health. Regarding the increasing cultivation area and increasing quantity of longan fruit in the world, further utilization of this fruit is expected in an effort to use more efficiently the inherent bioactive compounds. The paper reviews the recent advances in the extraction and pharmacological activities of bioactive compounds from longan fruit. Some novel pharmacological potential of longan fruit is also discussed in this paper.     

Extraction of bioactive compounds from purple corn using emerging technologies: A review

The increase in the use of bioactive compounds from purple corn in the food and pharmaceutical industries has led to the investigation of nonconventional extraction technologies that allow one to obtain more of these compounds. In this context, nonconventional techniques, known as emerging technologies, use more efficient processes that are safe for the environment, in addition to obtaining products with better functional characteristics as compared to those obtained by conventional technologies. This review aims to provide information on different nonconventional techniques used in the extraction of bioactive compounds from purple corn.     

Major Australian tropical fruits biodiversity: bioactive compounds and their bioactivities

The plant kingdom harbours many diverse bioactive molecules of pharmacological relevance. Temperate fruits and vegetables have been highly studied in this regard, but there have been fewer studies of fruits and vegetables from the tropics. As global consumers demand and are prepared to pay for new appealing and exotic foods, tropical fruits are now being more intensively investigated. Polyphenols and major classes of compounds like flavonoids or carotenoids are ubiquitously present in these fruits, as they are in the temperate ones, but particular classes of compounds are unique to tropical fruits and other plant parts. Bioactivity studies of compounds specific to tropical fruit plants may lead to new drug discoveries, while the synergistic action of the wide range of diverse compounds contained in plant extracts underlies nutritional and health properties of tropical fruits and vegetables. The evidence for in vitro and animal bioactivities is a strong indicator of the pharmacological promise shown in tropical fruit plant biodiversity. In this review, we will discuss both the occurrence of potential bioactive compounds isolated and identified from a selection of tropical fruit plants of importance in Australia, as well as recent studies of bioactivity associated with such fruits and other fruit plant parts.     

铁蛋白纳米笼分子装载途径及食品活性物质递送的研究进展

铁蛋白(ferritin)是一种广泛存在于动物、植物和微生物中的多亚基笼形结构蛋白,具有调节体内铁代谢平衡的功能,同时可以保护细胞免受因各种环境胁迫而导致的细胞氧化损伤.近年来,随着研究的深入,铁蛋白独特的纳米笼形结构以及特殊的理化性质使其成为一种具有广泛应用前景的新型蛋白质纳米载体材料.文章对铁蛋白的分子结构和功能进...     

Industrial orange juice debittering: Impact on bioactive compounds and nutritional value

The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was studied. The DP was aimed at removing bitter components in OJ by physical adsorption in a resin. The levels of bioactive compounds (carotenoids, ascorbic acid and phenolics), total antioxidant activity and the colour in the fresh orange juices (non-debittered) and in the debittered counterparts were measured. The results demonstrated that the carotenoid contents were not significantly affected by the treatment. However, the debittered orange juices showed a reduction (p < 0.001) of 26% in ascorbic acid, 32% in hydroxycinnamic acids, 28% of flavones and 41% of flavanones in comparison with the non-treated juices. The antioxidant activity of the hydrophilic fraction (HF) was significantly higher (p < 0.05) in untreated juice than in debittered juices. Some colour parameters (L^∗, a^∗ and h_ab) were also affected. Discriminant analysis revealed that the canonical function related to the levels of HF compounds allowed a 100% correct classifications of the different types of juices.     

Evaluation of hot and cold extraction of bioactive compounds in teas

This study evaluated the bioactive compounds of different types of tea by comparing hot and cold infusions. A multivariate data analysis was carried out, where the principal components analysis (PCA) and hierarchical cluster analysis (HCA) were used. Phenolic compounds varied between 267.27–2896.00 mg GAE L^?1 and 215.10–7351.33 mg GAE L^?1 for hot (80 °C) and cold extraction (20–25 °C), respectively. In the case of their antioxidant activity, results with DPPH were 43.10‐73.67% for hot extraction and 46.80‐77.13% for cold extraction. The average values for the ABTS˙⁺ method ranged between 2535.43 and 33 300.17 μmol TE L^?1 and between 1110.34 and 38 300.67 μmol TE L^?1, respectively, for hot and cold extraction. Different compounds were identified by liquid chromatography in the samples evaluated, where caffeine presented the higher concentrations in the teas. Samples of green and black tea (hot extraction) and white tea (cold extraction) showed bacteriostatic activity for S. aureus and E. coli. No extract had any bactericide activity. The current study revealed that cold infusion was more efficient in the extraction of bioactive compounds.     

Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review

BackgroundFruits are the rich source of bioactive compounds (vitamins, phenolics, carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits available for consumption during off-season, the fruits are processed into shelf-stable products like jam and jellies. However, the bioactive compounds mostly decrease during processing and storage of these products. The loss may vary with the process severity (temperature and time of processing) and product composition (sugars, pectin, fruit, etc.).Scope and approachThe overall changes in bioactive compounds during processing and storage of jam and jellies have been summarized in this review. The factors affecting these differences and the mechanisms responsible for such reactions have been discussed in detail. It might be helpful to a food scientist or a food industry in improving the product with respect to its quality and for health implications altogether.Key findings and conclusionsThe presence of high sugar content and pectin with a low degree of esterification can preserve the bioactive compounds during thermal processing by reducing the adverse reactions in jam and by interacting with functional components through hydrogen or hydrophobic bonding. The change in bioactive compounds may continue during storage depending on storage conditions, where the storage temperature and duration have a significant effect. Lower the temperature of storage, better is the retention of biologically active compounds in jam and jelly. Encapsulation and use of non-thermal processing can be explored to preserve the bioactive compounds in food products against various adverse conditions.     

Combination of emerging technologies for the extraction of bioactive compounds

Abstract

With the growing consumer demands for greener alternatives that do not involve toxic chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the applications of novel extraction technologies in the food industry have been widely studied. This review discussed the novel extraction technologies including their mechanisms, protocols, influencing factors, advantages and drawbacks, as well as a comprehensive summary of the combination of the novel extraction technologies for phyto-bioactive compounds. Novel extraction methods, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE), are considered as clean, green and efficient alternative to conventional extraction technologies. Their combinations, ultrasound-assisted enzymatic extraction (UAEE), microwave-assisted enzymatic extraction (MAEE) and ultrasonic microwave-assisted extraction (UMAE), can exhibit higher potential extraction ability. However, some of them need specific equipment. The food industry in the extraction sector should choose a proper extraction method which has a balance between product quality, process efficiency, production costs and environmentally friendly processes. The current review presented comprehensive references for future research on the novel extraction of phyto-bioactive compounds extraction.

1. Highlights

2. Novel clean, green and efficient alternative to conventional extraction technologies are discussed.

3. Combination of the novel extraction technologies for synergistic effects.

4. Minimal degradation and enhanced extraction yields.

5. Extraction mechanisms, advantages and drawbacks associated with novel extraction technologies.

     

Pigmented rice a potential source of bioactive compounds: a review

Rice (Oryza sativa L.) is one of the most important food crops in the world. In red rice, black, purple, brown, and brown red rice, major bioactive components are gallic, protocatechuic, hydroxybenzoic, p‐coumaric,ferulic, sinapic acid, cyanidin‐3‐O‐glucoside, peonidin‐3‐O‐glucoside,flavan‐3‐ol (+) catechin and (?) epicatechin,flavanols (flavan‐ 3‐ols), isoflavones, γ‐oryzanol contents, compositions of steryl, triterpene alcohol ferulates proportions, and tocopherols, etc. This review provides information of pigmented rice in the form of bioactive compounds, concentration, activities and its health's benefit. These bioactive compounds are having immense potential for many health benefit effects and can act as antitumour, anti‐atherosclerosis, anti‐diabetic, anti‐allergicagents, alleviating gallstones, anticancer activity, anti‐inflammatoryeffects, and others.     

Tocopherols and tocotrienols in plants and their products: A review on methods of extraction,chromatographic separation,and detection

Vitamin E consists of four tocopherols (α-, β-, γ-, and δ-tocopherol) and four tocotrienols (α-, β-, γ-, and δ-tocotrienols), collectively referred to as tocochromanols or tocols. Tocols are well-known for potent antioxidant, anticancer, anti-inflammatory, immuno-stimulatory and nephroprotective properties. For human nutrition, diet is the major source of tocols (vitamin E) in the body. Thus, there is a need to analyze the different forms of tocols in the diet for the recommendations and to monitor the intake in the body accurately. Several methods have been developed for effective extraction, selective chromatographic separation and sensitive detection of tocols in food. Major advancements also have been made in the field of mass spectrometry for high throughput analysis of primary and secondary metabolites in fruits, vegetables, and grains. This review discusses the theoretical aspects and modern developments in methods of extraction, chromatographic separation, and detection of tocols in plants and their products. Additionally, future research challenges in this perspective are also identified.     

乳源生物活性肽研究进展

乳蛋白是人类膳食蛋白质的重要来源之一,乳蛋白在蛋白酶的作用下生成具有不同功能的肽,因其对人体生理功能潜在的调节作用得到了广泛的研究和关注。为了更好地了解乳源生物活性肽,文章从生物功能、制备方法以及质谱技术的应用等3个方面对乳源生物活性肽的最新研究进展进行了系统的综述。首先系统分析了目前已报道的具有血管紧张素转换酶抑制活性、免疫调节活性、抗氧化活性、抗菌活性和阿片活性等功能的乳源生物活性肽的功能、来源和构效关系;对乳源生物活性肽的制备方法及其优缺点进行了比较;最后对质谱技术在乳源生物活性肽筛选、磷酸化乳源肽和糖基化乳源肽的鉴定等方面的最新应用进展进行了梳理。     

Physicochemical characteristics,bioactive compounds and industrial applications of mango kernel and its products: A review

Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.