Portal de Periódicos da CAPES

Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts

2017; Multidisciplinary Digital Publishing Institute; Volume: 6; Issue: 4 Linguagem: Inglês

10.3390/plants6040042

2223-7747

Ammar B. Altemimi, Naoufal Lakhssassi, Azam Baharlouei, Dennis G. Watson, David A. Lightfoot,

Plant biochemistry and biosynthesis

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.