Bioactive compounds in palm oil: A comprehensive review of recent advances in physicochemical characteristics, health-promoting properties and technologies for extraction, concentration, fractionation, encapsulation and functional food applications

Olivares-Tenorio, Mary-Luz; Cortes-Prieto, Claudia-Marcela; Londoño-Univio, Natalia-Carolina; Rojas-Díaz, Dalí-Aleixandra; Quintanilla-Carvajal, Maria-Ximena; Tibaquira-Perez, Liceth-Nathalia; Ricaurte-Puentes, Leidy-Yineth; Rada-Bula, Adriana-Isabel; Romero, Hernan-Mauricio; Garcia-Nuñez, Jesus-Alberto

doi:10.1016/j.jfca.2024.106306

Journal of Food Composition and Analysis

2024

DOI: 10.1016/j.jfca.2024.106306

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Bioactive compounds in palm oil: A comprehensive review of recent advances in physicochemical characteristics, health-promoting properties and technologies for extraction, concentration, fractionation, encapsulation and functional food applications

Mary-Luz Olivares-Tenorio,

Claudia-Marcela Cortes-Prieto,

Natalia-Carolina Londoño-Univio

et al.

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Cited by 3 publications

References 83 publications

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Utilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk mucilage

Tosif,

Bains,

Goksen

et al. 2025

Food Bioscience

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Utilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk mucilage

Tosif,

Bains,

Goksen

et al. 2025

Food Bioscience

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Fractionating the Flavonoids in Lonicerae japonicae Flos and Lonicerae flos via Solvent Extraction Coupled with Automated Solid-Phase Extraction

Li,

Zhang,

et al. 2024

Foods

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Due to the structural diversity of flavonoids in functional plant foods and the inherent limitations of existing techniques, it is important to develop a simple and green (environmentally friendly) method of extracting flavonoids from plant foods. In this study, a method involving solvent extraction followed by automated solid-phase extraction was developed for extracting flavonoids from Lonicerae japonicae flos (JYH) and Lonicerae flos (SYH), both of which are widely used functional plant-based foods in Asian countries. For the optimisation of the solvent extraction method, solvent concentration (0.0, 20.0, 40.0, 60.0, 80.0 and 100.0% (v/v) of ethanol–water solution), extraction temperature (40, 60 and 80 °C) and extraction time (15.0, 30.0, 60.0, 90.0 and 120.0 min) were evaluated via design of experiment after screening. For solid-phase extraction, five cartridges (Strata-X, InertSep RP-2, InertSep RP-C18, Bond Elut-ENV, Oasis Prime HLB) were evaluated and different elution steps were optimised to obtain high recoveries (79.69–140.67%) for eight target flavonoids, including rutin, isoquercetin and luteolin. Antioxidant capacity assays revealed that JYH samples demonstrated superior antioxidant potential compared to SYH. The optimised extraction method provides a valuable tool for industrial-scale flavonoid production.

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Bi̇yoakti̇f Bi̇leşi̇kleri̇n Enkapsülasyonu Ve Et Ve Et Ürünleri̇nde Uygulamalari

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Bağdatlı

2024

Soma Meslek Yüksekokulu Teknik Bilimler Dergisi

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Enkapsülasyon teknolojisi gıda ürünlerindeki temel bileşenlerin kararlılığını, spesifikliğini ve biyoyararlanımını iyileştirmek amacıyla ortaya çıkmıştır. Ayrıca, enkapsülasyon teknolojisi, biyoaktif bileşiklerin termal ve oksidatif kararlılıklarını artırmak, kontrollü salınımını gerçekleştirmek ve baskın koku ve tadını maskelemek amacıyla uygulama alanı bulan değerli yöntemlerden biridir. Bu teknoloji diğer yöntemlerle karşılaştırıldığında, çekirdek malzemeyi dış ortamdan izole edebilmekte ve istenmeyen bileşenlerin oluşumunu engellemeye yardımcı olabilmektedir. Bu sebeplerle, enkapsülasyon teknolojisi gıdaların raf ömrünü uzatmaya, besin değerini yükseltmeye, çeşitliliğini arttırmaya ve daha sağlıklı gıdalar elde etmeye imkan sağlamaktadır. Bu derleme, et ve et ürünlerinin muhafazasında karşılaşılan zorluklara odaklanarak enkapsüle biyoaktif bileşiklerin et ve et ürünlerine ilave edilmesi, ürünün organoleptik özellikleri üzerindeki etkileri ve raf ömrü süresince meydan gelen fiziksel, kimyasal ve mikrobiyolojik değişimleri hakkında değerli bilgiler sunmaktadır.

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Bioactive compounds in palm oil: A comprehensive review of recent advances in physicochemical characteristics, health-promoting properties and technologies for extraction, concentration, fractionation, encapsulation and functional food applications

Cited by 3 publications

References 83 publications

Utilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk mucilage

Utilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk mucilage

Fractionating the Flavonoids in Lonicerae japonicae Flos and Lonicerae flos via Solvent Extraction Coupled with Automated Solid-Phase Extraction

Bi̇yoakti̇f Bi̇leşi̇kleri̇n Enkapsülasyonu Ve Et Ve Et Ürünleri̇nde Uygulamalari

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