Spectroscopic and Spectrometric Applications for the Identification of Bioactive Compounds from Vegetal Extracts

Abstract

The use of spectroscopic and spectrometric techniques to isolate, quantify, and characterize bioactive compounds from edible plants has become a common and mandatory activity in food chemistry. As technology advances, diverse methodologies are being applied more frequently, which are coupled most of the time to give the best diagnosis and information of a metabolite of interest. In this paper, we state the different approaches that have been performed by our research group to isolate, identify, and apply the different bioactive organic compounds obtained from some vegetal extracts. Through this review, we show the importance of the use of those analytical tools to evaluate the possible impact of some plants we included on diet for improving human health.

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