Recent trends in extraction, identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance: A review

Abstract

Centella asiatica, a pre-historically utilized medicinal herb that is well recognized as a traditional phytotherapeutic substance for treating a variety of diseases. However, its phytochemicals use as a functional component in food and beverage has recently attracted the attentions of food researchers and scientists. C. asiatica possesses pharmacological value due to the presence of phytochemicals like flavonoids and terpenoids, mainly asiatic acid, asiaticoside, and madecassoside. Its role as a functional component in developing various processed food products and packaging films is continuously being explored. It improves the micronutrient profile and antioxidant potential of developed food products like noodles, chocolates, soups, pasta, etc. However, comprehensive scientific validation based on clinical trials is inadequate, which impede the perception of health benefits and nutritional importance of C. asiatica rich food products. Furthermore, there is a need to extensively examine the composition of C. asiatica active compounds in order to maximise its application in the food processing and preservation industry. Therefore, the goal of this paper is to investigate into the existing information on the extraction, identification, and quantification of C. asiatica phytochemicals, as well as to explore their biological activity. The potential of C. asiatica for developing functional foods and beverages, as well as their processing and preservation to improve human health, is also highlighted.