Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts
Ammar Altemimi,
Naoufal Lakhssassi,
Azam Baharlouei,
Dennis G. Watson,
David A. Lightfoot
Affiliations
Ammar Altemimi
Department of Food Science, College of Agriculture, University of Al-Basrah, Basrah 61004, Iraq
Naoufal Lakhssassi
Department of Plant, Soil and Agricultural Systems, Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale, Carbondale, IL 62901, USA
Azam Baharlouei
Department of Plant, Soil and Agricultural Systems, Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale, Carbondale, IL 62901, USA
Dennis G. Watson
Department of Plant, Soil and Agricultural Systems, Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale, Carbondale, IL 62901, USA
David A. Lightfoot
Department of Plant, Soil and Agricultural Systems, Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale, Carbondale, IL 62901, USA
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.
