NDLI: Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

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Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

Content Provider	MDPI
Author	Mariel, Calderón-Oliver Ponce-Alquicira, Edith
Copyright Year	2021
Description	Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.
Starting Page	1869
e-ISSN	14203049
DOI	10.3390/molecules26071869
Journal	Molecules
Issue Number	7
Volume Number	26
Language	English
Publisher	MDPI
Publisher Date	2021-03-26
Access Restriction	Open
Subject Keyword	Molecules Paper and Wood Polyphenols Extraction Environmentally Friendly Antioxidant Oregano Rosemary Clove Green Tea
Content Type	Text
Resource Type	Article

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