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      Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

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          Abstract

          Natural antioxidants are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer. The effective extraction and proper assessment of antioxidants from food and medicinal plants are crucial to explore the potential antioxidant sources and promote the application in functional foods, pharmaceuticals and food additives. The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.

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          Applications of ultrasound in food technology: Processing, preservation and extraction.

          Farid Chemat, Zill-e-Huma, Muhammed Kamran Khan (2011)
          Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction. It provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions. We will also discuss some of the factors which make the combination of food processing and ultrasound one of the most promising research areas in the field of modern food engineering. Copyright © 2010 Elsevier B.V. All rights reserved.
          Article 0 comments Cited 470 times – based on 0 reviews     Review now
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            Techniques for extraction of bioactive compounds from plant materials: A review

            J. Azmir, I.S.M. Zaidul, M.M. Rahman … (2013)
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              Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements.

              Kelly Wolfe, Rui Hai Liu (2007)
              A cellular antioxidant activity (CAA) assay for quantifying the antioxidant activity of phytochemicals, food extracts, and dietary supplements has been developed. Dichlorofluorescin is a probe that is trapped within cells and is easily oxidized to fluorescent dichlorofluorescein (DCF). The method measures the ability of compounds to prevent the formation of DCF by 2,2'-azobis(2-amidinopropane) dihydrochloride (ABAP)-generated peroxyl radicals in human hepatocarcinoma HepG2 cells. The decrease in cellular fluorescence when compared to the control cells indicates the antioxidant capacity of the compounds. The antioxidant activities of selected phytochemicals and fruit extracts were evaluated using the CAA assay, and the results were expressed in micromoles of quercetin equivalents per 100 micromol of phytochemical or micromoles of quercetin equivalents per 100 g of fresh fruit. Quercetin had the highest CAA value, followed by kaempferol, epigallocatechin gallate (EGCG), myricetin, and luteolin among the pure compounds tested. Among the selected fruits tested, blueberry had the highest CAA value, followed by cranberry > apple = red grape > green grape. The CAA assay is a more biologically relevant method than the popular chemistry antioxidant activity assays because it accounts for some aspects of uptake, metabolism, and location of antioxidant compounds within cells.
              Article 0 comments Cited 248 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                David Arráez-Román: Role: Academic Editor
                Ana Maria Gómez Caravaca: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Int J Mol Sci
                Journal ID (iso-abbrev): Int J Mol Sci
                Journal ID (publisher-id): ijms
                Title: International Journal of Molecular Sciences
                Publisher: MDPI
                ISSN (Electronic): 1422-0067
                Publication date (Electronic): 05 January 2017
                Publication date Collection: January 2017
                Volume: 18
                Issue: 1
                Electronic Location Identifier: 96
                Affiliations
                [1 ]Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; xudp@ 123456mail2.sysu.edu.cn (D.-P.X.); liya28@ 123456mail2.sysu.edu.cn (Y.L.); mengx7@ 123456mail2.sysu.edu.cn (X.M.); zhout43@ 123456mail2.sysu.edu.cn (T.Z.); zhouyue3@ 123456mail2.sysu.edu.cn (Y.Z.); zhengj37@ 123456mail2.sysu.edu.cn (J.Z.); zhangjj46@ 123456mail2.sysu.edu.cn (J.-J.Z.)
                [2 ]South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China
                Author notes
                [* ]Correspondence: lihuabin@ 123456mail.sysu.edu.cn ; Tel.: +86-20-8733-2391
                Article
                Publisher ID: ijms-18-00096
                DOI: 10.3390/ijms18010096
                PMC ID: 5297730
                PubMed ID: 28067795
                SO-VID: f45e8a4e-b1a6-4ddc-8572-7826afad5fa4
                Copyright © © 2017 by the authors; licensee MDPI, Basel, Switzerland.
                License:

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 21 October 2016
                Date accepted : 27 December 2016
                Categories
                Subject: Review

                ScienceOpen disciplines: Molecular biology
                Keywords: antioxidant,extraction,assessment,resource
                Data availability:
                ScienceOpen disciplines: Molecular biology
                Keywords: antioxidant, extraction, assessment, resource

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