“…The phytochemical compounds contained in V. amygdalina include alkaloids, saponins, terpenes, lignans, flavonoids, phenolic acids, steroids, anthraquinone, coumarins, sesquiterpenes, xanthones and edotides. However, the concentration and stability of these bioactive compounds can be influenced by pre-and post-harvest factors, such as drying processes and extraction solvents (Ejike and Ndukwu, 2017).…”