Abstract
For a long time, the importance of sample preparation and extraction in the analytical performance of the most diverse methodologies have been neglected. Cumbersome techniques, involving high sample and solvent volumes have been gradually miniaturized from solid-phase and liquid-liquid extractions formats and microextractions approaches are becoming the standard in different fields of research. In this context, this review is devoted to the analysis of bioactive compounds in foods using different microextraction approaches reported in the literature since 2015. But microextraction also represents an opportunity to mitigate the environmental impact of organic solvents usage, as well as lab equipment. For this reason, in the recent literature, phenolics and alkaloids extraction from fruits, medicinal herbs, juices, and coffee using different miniaturized formats of solid-phase extraction and liquid-liquid microextraction are the most popular applications. However, more ambitious analytical limits are continuously being reported and emergent sorbents based on carbon nanotubes and magnetic nanoparticles will certainly contribute to this trend. Additionally, ionic liquids and deep eutectic solvents constitute already the most recent forefront of innovation, substituting organic solvents and further improving the current microextraction approaches.
Highlights
Foods of plant-based origin (fruits, vegetables, legumes, whole grains, spices, and beverages) constitute a natural bioresource of phytochemical secondary metabolites—-polyphenols (flavonoids and non-flavonoids), vitamins, terpenes, carotenoids, capsaicinoids, glucosinolates, polyunsaturated fatty acids, among others
Foods of plant-based origin constitute a natural bioresource of phytochemical secondary metabolites—-polyphenols, vitamins, terpenes, carotenoids, capsaicinoids, glucosinolates, polyunsaturated fatty acids, among others. These metabolites exhibit powerful antioxidant, anti-atherogenic, anti-inflammatory, antimicrobial, and antiproliferative properties, which protect us from degenerative diseases such as cancer [1, 2], aging [3], and cardiovascular disease [3, 4], longevity and assure good health [5]
Some of these bioactive metabolites are pigments which confer the typical color of foods and can be isolated to be used as colorants in the food industry instead of the potentially harmful artificial colorants
Summary
Foods of plant-based origin (fruits, vegetables, legumes, whole grains, spices, and beverages) constitute a natural bioresource of phytochemical secondary metabolites—-polyphenols (flavonoids and non-flavonoids), vitamins, terpenes, carotenoids, capsaicinoids, glucosinolates, polyunsaturated fatty acids, among others.
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