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

Authors

Ammar Altemimi, University of Al-BasrahFollow
Naoufal Lakhssassi, Southern Illinois University CarbondaleFollow
Azam Baharlouei, Southern Illinois University CarbondaleFollow
Dennis G. Watson, Southern Illinois University CarbondaleFollow
David A. Lightfoot, Southern Illinois University CarbondaleFollow

Abstract

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.

Recommended Citation

Altemimi, Ammar, Lakhssassi, Naoufal, Baharlouei, Azam, Watson, Dennis G. and Lightfoot, David A. "Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts." Plants 6, No. 4 (Sep 2017). doi:10.3390/plants6040042.