What Can Be Done to Get More—Extraction of Phenolic Compounds from Plant Materials

Sentkowska, Aleksandra; Ivanova-Petropulos, Violeta; Pyrzynska, Krystyna

doi:10.1007/s12161-024-02594-w

Food Anal. Methods

2024

DOI: 10.1007/s12161-024-02594-w

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What Can Be Done to Get More—Extraction of Phenolic Compounds from Plant Materials

Aleksandra Sentkowska,

Violeta Ivanova-Petropulos,

Krystyna Pyrzynska

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2024

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Cited by 2 publications

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Ferulic Acid—A Brief Review of Its Extraction, Bioavailability and Biological Activity

Pyrzynska

2024

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Ferulic acid is a widespread phenolic compound that occurs in seeds and leaves, both in its free form and conjugated to polysaccharides, carbohydrates, glycoproteins and lignins in the plant cell walls. It exhibits various biological activities, like antioxidant, anticarcinogenic, anti-inflammatory, hepatoprotective, antimicrobial, and antiviral activity, and it modulates enzyme activity. Given these wide potential health benefits, ferulic acid has attracted considerable research interest and may be considered a biomolecule with strong prospects as a functional food ingredient. Great attempts have been made to enhance its extraction process and recovery from natural matrices and agro-industrial wastes for its various applications relating to human health and nutrition. This review presents the recently available information on the extraction methods for quantifying ferulic acid in different samples, along with its bioavailability and stability in processing foods and biological activities.

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Ferulic Acid—A Brief Review of Its Extraction, Bioavailability and Biological Activity

Pyrzynska

2024

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Useful Extracts from Coffee By-Products: A Brief Review

Pyrzynska

2024

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The waste materials generated from the processing of coffee cherries are still rich in several bioactive compounds. Several studies highlight coffee by-products as a valuable source for diverse applications, such as biofuels, biopolymers, biocomposites, and natural antioxidants in food, pharmaceuticals, and cosmetics. The development of prospective strategies for the valorization of coffee wastes is a goal of a sustainable and circular bioeconomy, increasing the added value of these wastes and reducing environmental pollution. This brief overview describes the recently proposed procedures for the extraction and recovery of functional ingredients from the diversity of coffee by-products. The comparison between conventional and alternative extraction methods enables one to choose the most suitable techniques for valorizing a given coffee by-product.

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What Can Be Done to Get More—Extraction of Phenolic Compounds from Plant Materials

Cited by 2 publications

References 154 publications

Ferulic Acid—A Brief Review of Its Extraction, Bioavailability and Biological Activity

Ferulic Acid—A Brief Review of Its Extraction, Bioavailability and Biological Activity

Useful Extracts from Coffee By-Products: A Brief Review

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