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Current IssueEditorial BoardOnline First ArticlesArchive

Reviewer Article

volume 40 issue 4 (december 2019) : 249-260,   Doi: 10.18805/ag.R-1926

Importance of Bioactive Compounds Present in Plant Products and Their Extraction – A Review

A
Amardeep Kumar
F
Faizan Ahmad
S
Sadaf Zaidi
1Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam-784 028, Assam, India.
Cite article:- Kumar Amardeep, Ahmad Faizan, Zaidi Sadaf (2019). Importance of Bioactive Compounds Present in Plant Products and Their Extraction – A Review. Agricultural Reviews. 40(4): 249-260. doi: 10.18805/ag.R-1926.

ABSTRACT

India is one of the largest producers of fruits and vegetables in the world. These are rich sources of bioactive compounds which provide health benefits and also possess antioxidant therapeutic value. A large portion of fruits and vegetables goes unutilized in the form of pulp and peels after the extraction of juice in food processing industries. This contains a large number of bioactive compounds. The compounds like phenolic compounds, flavonoids and carotenoids are ubiquitously present in fruits, vegetables and their by-products. These compounds have antioxidant, antimicrobial, anticancer, antiviral, antitumor and many more activities to a greater or lesser extent. This review focuses on the bioactive compounds present in fruits, vegetables and their by-products along with their classification and importance in day to day life. A further aim of this review is to discuss various techniques employed in the extraction of bioactive compounds from plant products. The antioxidant activity of various fruits and vegetables based on DPPH radical scavenging methods has also been reported in this work. 

REFERENCES

  1. Abdel-Aty AM, Salama WH, Hamed MB, Fahmy AS, Mohamed SA (2018). Phenolic-antioxidant capacity of mango seed kernels: therapeutic effect against viper venoms Revista Brasileira de Farmacognosia. 28: 594-601 doi:https://doi.org/10.1016/j.bjp.2018.06.008
  2. Ahmad F. and Khan S.T. (2019). Potential industrial use of componds from By-products of fruits and vegetables. In: Malik A., Erginkaya Z., Erten H., (eds) Health and Safty Aspects of Food Processing Technologies. Springer, Cham. 
  3. AIMPLAS, Instituto Tecnológico del plástico (2012). Extractos de plantas para desarrollar envases quealarguen la vida de alimentos frescos.
  4. Ajila, C.M., Naidu, K.A., Bhat, S.G., Prasada Rao, U.J.S. (2007). Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry, 105: 982-988.
  5. Alasalvar, C., Grigor, J.M., Zhang, D., Quantick, P.C., Shahidi, F. (2001). Comparision of volatiles, phenolics, sugars, antioxidant vitamins and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry. 49: 1410-1416.
  6. Alupului, A., Calinescu, I., Lavric, V. (2012). Microwave extractions of active principles from medicinal plants. U.P.B. Science Bulletin. 74: 129-142.
  7. Azmir, J., Zaidul, I.S.M., Rahman, M. M., Sharif, K.M., Mohamed, A., Sahena, F., Jahurul, M.H.A., Ghafoor, K., Norulaini, N.A.N., Omar, A.K.M. (2013). Techniques for exraction of bioactive compounds from plant materials: A review. Journal of Food Engineering. 117: 426-436.
  8. Bai XL, Yue TL, Yuan YH, Zhang HW (2010) Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis Journal of separation science 33:3751-3758 doi:10.1002/ jssc.201000430
  9. Balasundram, N., Sundram, K. and Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence and potential uses. Food Chemistry. 99: 191-203.
  10. Barba, F.J., Parniakov, O., Pereira, S.A., Wiktor, A., Grimi, N., Boussetta, N., Saraiva, J.A., Raso, J., Martin-Belloso, O., Witrowa-Rajchert, D., Lebovka, N., Vorobiev, E. (2015). Current applications and new oppoutunities for the use of pulsed electric fields in food science and industry. Food Research International. 77: 773-798.
  11. Benelli P, Riehl C, Smania Junior A, F. A. Smânia E, Ferreira S (2010). Bioactive extracts of orange ( Citrus sinensis L. Osbeck) pomace obtained by SFE and low pressure techniques: Mathematical modeling and extract composition vol 55. doi:10.1016/j.supflu.2010.08.015.
  12. Bonilla J, Talón E, Atarés L, Vargas M, Chiralt A (2013). Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films Journal of Food Engineering. 118: 271-278. doi:https://doi.org/10.1016/j.jfoodeng.2013.04.008
  13. Borneo, R., Leon, A.E., Aguirre, A., Ribotta, P., Cantero, J.J. (2009). Antioxidant capacity of medicinal plants from the Province of Codoba (Argentina) and their in vitro testing in a model food system. Food Chemistry. 112: 664-670.
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    Reviewer Article

    volume 40 issue 4 (december 2019) : 249-260,   Doi: 10.18805/ag.R-1926

    Importance of Bioactive Compounds Present in Plant Products and Their Extraction – A Review

    A
    Amardeep Kumar
    F
    Faizan Ahmad
    S
    Sadaf Zaidi
    1Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam-784 028, Assam, India.
    Cite article:- Kumar Amardeep, Ahmad Faizan, Zaidi Sadaf (2019). Importance of Bioactive Compounds Present in Plant Products and Their Extraction – A Review. Agricultural Reviews. 40(4): 249-260. doi: 10.18805/ag.R-1926.

    ABSTRACT

    India is one of the largest producers of fruits and vegetables in the world. These are rich sources of bioactive compounds which provide health benefits and also possess antioxidant therapeutic value. A large portion of fruits and vegetables goes unutilized in the form of pulp and peels after the extraction of juice in food processing industries. This contains a large number of bioactive compounds. The compounds like phenolic compounds, flavonoids and carotenoids are ubiquitously present in fruits, vegetables and their by-products. These compounds have antioxidant, antimicrobial, anticancer, antiviral, antitumor and many more activities to a greater or lesser extent. This review focuses on the bioactive compounds present in fruits, vegetables and their by-products along with their classification and importance in day to day life. A further aim of this review is to discuss various techniques employed in the extraction of bioactive compounds from plant products. The antioxidant activity of various fruits and vegetables based on DPPH radical scavenging methods has also been reported in this work. 

    REFERENCES

    1. Abdel-Aty AM, Salama WH, Hamed MB, Fahmy AS, Mohamed SA (2018). Phenolic-antioxidant capacity of mango seed kernels: therapeutic effect against viper venoms Revista Brasileira de Farmacognosia. 28: 594-601 doi:https://doi.org/10.1016/j.bjp.2018.06.008
    2. Ahmad F. and Khan S.T. (2019). Potential industrial use of componds from By-products of fruits and vegetables. In: Malik A., Erginkaya Z., Erten H., (eds) Health and Safty Aspects of Food Processing Technologies. Springer, Cham. 
    3. AIMPLAS, Instituto Tecnológico del plástico (2012). Extractos de plantas para desarrollar envases quealarguen la vida de alimentos frescos.
    4. Ajila, C.M., Naidu, K.A., Bhat, S.G., Prasada Rao, U.J.S. (2007). Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry, 105: 982-988.
    5. Alasalvar, C., Grigor, J.M., Zhang, D., Quantick, P.C., Shahidi, F. (2001). Comparision of volatiles, phenolics, sugars, antioxidant vitamins and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry. 49: 1410-1416.
    6. Alupului, A., Calinescu, I., Lavric, V. (2012). Microwave extractions of active principles from medicinal plants. U.P.B. Science Bulletin. 74: 129-142.
    7. Azmir, J., Zaidul, I.S.M., Rahman, M. M., Sharif, K.M., Mohamed, A., Sahena, F., Jahurul, M.H.A., Ghafoor, K., Norulaini, N.A.N., Omar, A.K.M. (2013). Techniques for exraction of bioactive compounds from plant materials: A review. Journal of Food Engineering. 117: 426-436.
    8. Bai XL, Yue TL, Yuan YH, Zhang HW (2010) Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis Journal of separation science 33:3751-3758 doi:10.1002/ jssc.201000430
    9. Balasundram, N., Sundram, K. and Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence and potential uses. Food Chemistry. 99: 191-203.
    10. Barba, F.J., Parniakov, O., Pereira, S.A., Wiktor, A., Grimi, N., Boussetta, N., Saraiva, J.A., Raso, J., Martin-Belloso, O., Witrowa-Rajchert, D., Lebovka, N., Vorobiev, E. (2015). Current applications and new oppoutunities for the use of pulsed electric fields in food science and industry. Food Research International. 77: 773-798.
    11. Benelli P, Riehl C, Smania Junior A, F. A. Smânia E, Ferreira S (2010). Bioactive extracts of orange ( Citrus sinensis L. Osbeck) pomace obtained by SFE and low pressure techniques: Mathematical modeling and extract composition vol 55. doi:10.1016/j.supflu.2010.08.015.
    12. Bonilla J, Talón E, Atarés L, Vargas M, Chiralt A (2013). Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films Journal of Food Engineering. 118: 271-278. doi:https://doi.org/10.1016/j.jfoodeng.2013.04.008
    13. Borneo, R., Leon, A.E., Aguirre, A., Ribotta, P., Cantero, J.J. (2009). Antioxidant capacity of medicinal plants from the Province of Codoba (Argentina) and their in vitro testing in a model food system. Food Chemistry. 112: 664-670.
    14. Bouzrara, H., Vorobiev, E. (2003). Solid-liquid expression of cellular materials enhanced by pulsed electric field. Chemical Engineering and Processing: Process Intensification. 42: 249-257.
    15. Bravo, L. (1998). Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews. 56: 317-333.
    16. Burnaz, N.A., Kucuk, M., Akar, Z. (2017). An on-line HPLC system for detection of antioxidant compounds in some plant extracts by comparing three different methods. Journal of Chromatography B. 1052: 66-72.
    17. Cagri-Mehmetoglu A (2015). Antimicrobial Edible Films. In. 
    18. Cai, Y.Z., Luo, Q., Sun. M., Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Science. 74: 2157-2184.
    19. Cardenas-Toro FP (2015). Pressurized liquid extraction and low-    pressure solvent extraction of carotenoids from pressed palm fiber: Experimental and economical evaluation Food and bioproducts processing v. 94: pp. 90-100-2015 v.2094 doi:10.1016/j.fbp.2015.01.006
    20. Chan, C.H., Yusoff, R., Ngoh, G.C., Kung, F.W.L. (2011). Microwave-assisted extractions of active ingredients from plants. Journal of Chromatography A. 1218: 6213-6225.
    21. Chemat, F., Tomao, V., Virot, M. (2008). Handbook of food analysis instruments. Ultrasound assisted extraction in food analysis. CRC Press, 85-94.
    22. Chemat, F., Zill-e-Huma, Khan, M.K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. UltrasonicsSonochemistry. 18: 813-835.
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