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Título del libro: Bioactive Compounds And Nutraceuticals From Plant Sources: Extraction Technology, Analytical Techniques, And Potential Health Prospects
Título del capítulo: Technological and analytical aspects of bioactive compounds and nutraceuticals from fruit sources

Autores UNAM:
MARIA EUGENIA MENDOZA JASSO;
Autores externos:

Idioma:

Año de publicación:
2024
Palabras clave:

Bioactive compounds; Biological activities; Chemical composition; Diet; Extraction techniques; Fruit analysis; Mangifera indica; Metabolites


Resumen:

The consumption of fruits has been of importance because they have been related to an improvement of the quality of life of humans by preventing chronic-degenerative disease or increasing their lifespan because of their high antioxidant activity, mainly linked to the presence of polyphenols and other compounds such as terpenoids and essential nutrients such as vitamins and minerals. Due to the latter, it is important to explore classical as well modern extraction techniques that allow the extraction of large phytochemical content with minimum social and environmental impact as it is with supercritical fluids (SFs) or microwave-assisted extraction (MAE). The bioactive compounds that explain some of the therapeutical activities of fruits, even if some of them are already known such as resveratrol, quercetin, and gallic acid, among others; it is needed to develop more precise analytical techniques that allow a fast and reliable identification even with low phytochemical content, as it is in the case of high-performance liquid chromatography (LC) or gas chromatography (GC) coupled to mass spectrometry (MS); because to the best of our knowledge these phytochemical are not in a free form, but they are found bonded to either a sugar, a protein or a fatty acid moiety; or even these techniques can be useful in determining their relationship between their activities and their presence or absence in certain fruits through metabolomic analysis as it is in the case of superfruits or the renovated interest of lactic acid fermentation. © 2024 Apple Academic Press, Inc. All rights reserved.


Entidades citadas de la UNAM: