Abstract
The natural products or bioorganic phase from food sources as pure compounds provides many applications in the food industry and pharmaceutical industry. The fruits and vegetables are the main sources for many bioorganic phases such as phenolic compounds, flavonoids, alkaloids etc., The focus of this book chapter is on the extraction and preliminary detection of active ingredients in food sources. The common problems and key challenges in the extraction process of food sources is discussed. As extraction methods play an important role in isolation of bioorganic phase, the different extraction process for each bioorganic phase is discussed.
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