Sophora japonica L. bioactives: Chemistry, sources, and processing techniques

Abstract

AbstractSophora japonica L. is an edible and medicinal woody plant of the legume family. Aside from the well‐known flower and fruit parts, the branches, leaves, roots, and its parasitic fungi contain various bioactive compounds. Besides being consumed as a ready‐to‐eat food, S. japonica is generally processed into extracts and bioactive compounds for use as food ingredients, pharmaceuticals, and cosmetic products. Various extraction and separation techniques have been applied to obtain bioactive compounds from S. japonica. However, details of the extraction and separation techniques for these compounds, such as the methods, parameters, and corresponding yields, are rarely presented. This review aims to provide a comprehensive overview of the different bioactive compounds of S. japonica, their chemistry, sources, and processing techniques to promote green advanced processing technologies for obtaining them and promote the development of S. japonica bioactive compounds as commercial products for the food and healthcare sector.