Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer’s spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products. Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry students

Research & information: general --- supercritical fluid extraction --- pressurized liquid extraction --- ultrasound-assisted extraction --- trans-resveratrol --- Norway spruce bark --- shelf life --- byproducts --- fresh pasta --- vegetable extracts --- antimicrobial activity --- wood waste --- phenolic profile --- planar chromatography --- DPPH-HPTLC assay --- Cynara cardunculus L. --- cardoon leaves --- by-products --- antioxidant activity --- ferulic acid --- brewer’s spent grain --- alkaline hydrolysis --- adsorption --- synthetic resin --- macroporous resin XAD-7HP --- olive mill wastewaters --- oxidative stability --- polyphenols --- sunflower oil --- enzymatic browning --- antioxidant compounds --- Hericium erinaceus --- mushroom metabolites --- polyphenol oxidase --- tyrosinase --- laccase --- natural inhibitor --- selenomethionine --- green coffee --- acrylamide --- Arabica --- Robusta --- Maillard reaction --- selenium uptake --- pretreatment --- ultrasound assisted extraction—UAE --- rapid solid-liquid dynamic extraction—RSLDE --- gas chromatography-mass spectrometry—GC-MS --- antioxidants --- C. sativa --- T. vulgaris --- C. sativum --- pomegranate seeds --- oil --- microwave pretreatment --- total phenolic content --- antioxidant capacity --- Hyoseris radiata --- Hyoseris taurina --- Hypochaeris laevigata --- Hypochaeris radicata --- phytochemicals --- obesity --- diabetes type 2 --- n/a --- brewer's spent grain --- ultrasound assisted extraction-UAE --- rapid solid-liquid dynamic extraction-RSLDE --- gas chromatography-mass spectrometry-GC-MS

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Biomass from olives as a raw material for biorefineries Recent advances in chemical composition determination Latest progress in the extraction and characterization of biocompounds Exploitation of by-products such as wastewater, pomace or olive leaves as raw materials for the production of renewable compounds Applications in bioenergy, renewable chemical production or biofuel production

History of engineering & technology --- Olea europaea --- supercritical fluid extraction --- triterpenoids --- polyphenols --- olive leaves --- anaerobic digestion --- economic evaluation --- olive mill solid waste --- phenolic compounds --- steam explosion --- antioxidants --- bioactive compounds --- biorefinery --- experimental design --- olive biomass --- response surface methodology --- ultrasound-assisted extraction --- olive byproducts valorization --- lignocellulosic components --- feedstock analysis --- near-infrared spectroscopy --- olive tree pruning --- extracted olive pomace --- flavonoids --- antioxidant activity --- Biodiesel-derived glycerol --- citric acid --- microbial lipid --- olive-mill-wastewater --- polyols --- polysaccharides --- Yarrowia lipolytica --- value-added compounds

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Phenolic compounds are an extremely diverse class of ubiquitous secondary metabolites produced by a variety of organisms playing different biological roles. They have numerous types of demonstrated bioactivities, including antioxidant, antimicrobial, anti-inflammatory, antitumoral, immunomodulator, neuroprotective, cardioprotective, and antidiabetic activities. Marine organisms produce a vast collection of unique phenolic structures, some of them not found in terrestrial habitats. Progress in different aspects is rapidly advancing, and this Special Issue will provide updated information and recent studies on marine phenolics. Specially, this issue is focused on their chemical characterization, elucidation of their structures, evaluation of their biological properties and mechanisms of action, efficient extraction and purification technologies, development of value-added applications, as well as formulation of novel products.

ultrasound assisted extraction --- conventional extraction --- polyphenols --- phlorotannin --- macroalgae --- antioxidant capacity --- seaweeds --- antioxidant potential --- LC-ESI-QTOF-MS/MS --- HPLC-PDA --- seaweed polyphenols --- hypoglycemic effect --- starch digestion --- enzyme inhibition --- cochayuyo --- seaweed polyphenolics --- polyphenolics extractions --- phlorotannins --- bromophenols --- flavonoids --- phenolic terpenoids --- polyphenolics bioactivities --- marine phenolics --- emerging technologies --- extraction --- Ascophyllum --- seaweed --- health benefits --- isomers --- LC-MSn --- diversity --- phenolics --- simple phenolics --- seawater --- algae --- seagrass --- biological activity --- brown seaweeds --- microwave-assisted extraction --- response surface methodology --- antioxidant --- antiradical activity --- xanthine oxidase --- α-glucosidase

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Phenolic compounds are an extremely diverse class of ubiquitous secondary metabolites produced by a variety of organisms playing different biological roles. They have numerous types of demonstrated bioactivities, including antioxidant, antimicrobial, anti-inflammatory, antitumoral, immunomodulator, neuroprotective, cardioprotective, and antidiabetic activities. Marine organisms produce a vast collection of unique phenolic structures, some of them not found in terrestrial habitats. Progress in different aspects is rapidly advancing, and this Special Issue will provide updated information and recent studies on marine phenolics. Specially, this issue is focused on their chemical characterization, elucidation of their structures, evaluation of their biological properties and mechanisms of action, efficient extraction and purification technologies, development of value-added applications, as well as formulation of novel products.

Research & information: general --- Biology, life sciences --- Food & society --- ultrasound assisted extraction --- conventional extraction --- polyphenols --- phlorotannin --- macroalgae --- antioxidant capacity --- seaweeds --- antioxidant potential --- LC-ESI-QTOF-MS/MS --- HPLC-PDA --- seaweed polyphenols --- hypoglycemic effect --- starch digestion --- enzyme inhibition --- cochayuyo --- seaweed polyphenolics --- polyphenolics extractions --- phlorotannins --- bromophenols --- flavonoids --- phenolic terpenoids --- polyphenolics bioactivities --- marine phenolics --- emerging technologies --- extraction --- Ascophyllum --- seaweed --- health benefits --- isomers --- LC-MSn --- diversity --- phenolics --- simple phenolics --- seawater --- algae --- seagrass --- biological activity --- brown seaweeds --- microwave-assisted extraction --- response surface methodology --- antioxidant --- antiradical activity --- xanthine oxidase --- α-glucosidase

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.

biorefinery --- polyphenols --- polymerization --- n/a --- black teas --- nutrient --- ultrasound assisted extraction --- cyclodextrin --- HPLC-ESI/MS --- legumes --- degradation --- LC-ESI-Q-TOF-MS --- antioxidant activity --- forest residues --- multivariate analysis --- bio-based --- chemometrics --- extractable polyphenols --- extractable compounds --- pre-column HPLC method --- Cagnulari marc --- antioxidant capacity --- flour --- total polyphenol content (TPC) --- digestibility --- ferric reducing antioxidant power (FRAP) --- natural antioxidants --- dietary assessment. --- eggplant --- antioxidant --- botanicals --- anthocyanins --- trans-cinnamaldehyde --- anti-inflammation --- cereals --- functional ingredient --- food composition database --- agglomerative hierarchical clustering --- circular economy --- fermentation --- Aloysia triphylla --- Naviglio Extractor® --- flavonols glycosides --- self-inclusion --- phenolic contents --- grape seed --- integrated food research --- antioxidants --- dedicated databases --- phenolic compounds --- non-extractable compounds --- value-added by-products --- phenolic acids --- dietary supplements --- berries jam --- phenolics --- inclusion complex --- sour cherry --- Pleurotus ostreatus --- catechins --- proanthocyanidins --- Chinese mistletoes --- nuclear magnetic spectroscopy --- nitric oxide scavengers --- quercitrin --- endothelial cell --- polyphenolic compounds --- Italian popular recipes --- green extraction --- non-extractable polyphenols --- classic extraction --- study approach --- daidzein --- ?-cyclodextrin --- Camellia sinensis --- antioxidant properties --- digestive enzyme --- extractable --- bioactive compounds --- principal component analysis --- non-extractable --- oxidative stress