Enzyme-Assisted Extraction of Phenolic Compounds

Carmen Soto-Maldonado, MARIA ELVIRA ZUÑIGA HANSEN

Resultado de la investigación: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

3 Citas (Scopus)

Resumen

Despite the abundant literature about the presence of antioxidant activity in fruits and vegetables, few of those reports are related to the effect of the extraction process on the activity of the antioxidant extract. Conventional extraction can damage the activity of the phenolic antioxidants, which could be sensitive to specific solvents or high temperatures. This motivates the search for efficient extraction processes of natural antioxidants by means of mild conditions protecting the stability of their activity. The application of low-cost commercial enzymes that are used in the food industry to degrade main components of vegetable cell walls might improve the extraction performance of phenolic compounds without using denaturing conditions and thus preserving their antioxidant activity.

Idioma originalInglés
Título de la publicación alojadaWater Extraction of Bioactive Compounds
Subtítulo de la publicación alojadaFrom Plants to Drug Development
EditorialElsevier
Páginas369-384
Número de páginas16
ISBN (versión digital)9780128096154
ISBN (versión impresa)9780128093801
DOI
EstadoPublicada - 22 sep 2017

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