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Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts.

Plants (Basel, Switzerland)

Altemimi A, Lakhssassi N, Baharlouei A, Watson DG, Lightfoot DA.
PMID: 28937585
Plants (Basel). 2017 Sep 22;6(4). doi: 10.3390/plants6040042.

There are concerns about using synthetic phenolic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported negative effects on human health. Thus, a replacement of these synthetics by antioxidant extractions from...

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Altemimi A, Lakhssassi N, Baharlouei A, et al. Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts. Plants (Basel). 2017;6(4)doi: 10.3390/plants6040042.
Altemimi, A., Lakhssassi, N., Baharlouei, A., Watson, D. G., & Lightfoot, D. A. (2017). Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts. Plants (Basel, Switzerland), 6(4), . https://doi.org/10.3390/plants6040042
Altemimi, Ammar, et al. "Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts." Plants (Basel, Switzerland) vol. 6,4 (2017). doi: https://doi.org/10.3390/plants6040042
Altemimi A, Lakhssassi N, Baharlouei A, Watson DG, Lightfoot DA. Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts. Plants (Basel). 2017 Sep 22;6(4). doi: 10.3390/plants6040042. PMID: 28937585; PMCID: PMC5750618.
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Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods.

Food chemistry

Rodriguez-Garcia I, Guil-Guerrero JL.
PMID: 26065767
Food Chem. 2008 Jun 01;108(3):1023-6. doi: 10.1016/j.foodchem.2007.11.059. Epub 2007 Dec 03.

The antioxidant activity of the microalgal ethanolic extracts of Porphyridium cruentum, Phaeodactylum tricornutum and Chlorella vulgaris was determined by means of the β-carotene-linoleate model system. The results show that the activity of C. vulgaris extract was higher than those...

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Rodriguez-Garcia I, Guil-Guerrero JL. Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food Chem. 2007;108(3):1023-6doi: 10.1016/j.foodchem.2007.11.059.
Rodriguez-Garcia, I., & Guil-Guerrero, J. L. (2008). Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food chemistry, 108(3), 1023-6. https://doi.org/10.1016/j.foodchem.2007.11.059
Rodriguez-Garcia, Ignacio, and Guil-Guerrero, Jose Luis. "Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods." Food chemistry vol. 108,3 (2008): 1023-6. doi: https://doi.org/10.1016/j.foodchem.2007.11.059
Rodriguez-Garcia I, Guil-Guerrero JL. Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food Chem. 2008 Jun 01;108(3):1023-6. doi: 10.1016/j.foodchem.2007.11.059. Epub 2007 Dec 03. PMID: 26065767.
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In vitro antioxidant activity of feruloyl arabinose isolated from maize bran by acid hydrolysis.

Journal of food science and technology

Lin Q, Ou S, Wen Q.
PMID: 24966430
J Food Sci Technol. 2014 Jul;51(7):1356-62. doi: 10.1007/s13197-012-0643-x. Epub 2012 Feb 17.

In this study feruloylated oligosaccharides (FOs) was released from maize bran by hydrochloric acid hydrolysis, and feruloyl arabinose (F-Ara) was obtained by D301 macroporous resin chromatography followed by polyamide resin purification from FOs. After structural identification, the antioxidant activity...

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Lin Q, Ou S, Wen Q. In vitro antioxidant activity of feruloyl arabinose isolated from maize bran by acid hydrolysis. J Food Sci Technol. 2012;51(7):1356-62doi: 10.1007/s13197-012-0643-x.
Lin, Q., Ou, S., & Wen, Q. (2014). In vitro antioxidant activity of feruloyl arabinose isolated from maize bran by acid hydrolysis. Journal of food science and technology, 51(7), 1356-62. https://doi.org/10.1007/s13197-012-0643-x
Lin, Qiling, et al. "In vitro antioxidant activity of feruloyl arabinose isolated from maize bran by acid hydrolysis." Journal of food science and technology vol. 51,7 (2014): 1356-62. doi: https://doi.org/10.1007/s13197-012-0643-x
Lin Q, Ou S, Wen Q. In vitro antioxidant activity of feruloyl arabinose isolated from maize bran by acid hydrolysis. J Food Sci Technol. 2014 Jul;51(7):1356-62. doi: 10.1007/s13197-012-0643-x. Epub 2012 Feb 17. PMID: 24966430; PMCID: PMC4062693.
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Assessment of genotoxicity of some common food preservatives using .

Toxicology reports

Pandey H, Kumar V, Roy BK.
PMID: 28962247
Toxicol Rep. 2014 Jun 11;1:300-308. doi: 10.1016/j.toxrep.2014.06.002. eCollection 2014.

Food preservatives play important role in today's food supplies that are used to prolong the self-life of products by protecting them from deterioration caused by micro-organisms. In this study, investigations were carried out to study the impacts of food...

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Pandey H, Kumar V, Roy BK. Assessment of genotoxicity of some common food preservatives using . Toxicol Rep. 2014;1:300-308doi: 10.1016/j.toxrep.2014.06.002.
Pandey, H., Kumar, V., & Roy, B. K. (2014). Assessment of genotoxicity of some common food preservatives using . Toxicology reports, 1300-308. https://doi.org/10.1016/j.toxrep.2014.06.002
Pandey, Himadri, et al. "Assessment of genotoxicity of some common food preservatives using ." Toxicology reports vol. 1 (2014): 300-308. doi: https://doi.org/10.1016/j.toxrep.2014.06.002
Pandey H, Kumar V, Roy BK. Assessment of genotoxicity of some common food preservatives using . Toxicol Rep. 2014 Jun 11;1:300-308. doi: 10.1016/j.toxrep.2014.06.002. eCollection 2014. PMID: 28962247; PMCID: PMC5598233.
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Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties.

International journal of food science

Movileanu I, Núñez de González MT, Hafley B, Miller RK, Keeton JT.
PMID: 26904596
Int J Food Sci. 2013;2013:360732. doi: 10.1155/2013/360732. Epub 2013 May 23.

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7...

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Movileanu I, Núñez de González MT, Hafley B, et al. Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. Int J Food Sci. 2013;2013:360732doi: 10.1155/2013/360732.
Movileanu, I., Núñez de González, M. T., Hafley, B., Miller, R. K., & Keeton, J. T. (2013). Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. International journal of food science, 2013360732. https://doi.org/10.1155/2013/360732
Movileanu, Iulia, et al. "Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties." International journal of food science vol. 2013 (2013): 360732. doi: https://doi.org/10.1155/2013/360732
Movileanu I, Núñez de González MT, Hafley B, Miller RK, Keeton JT. Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. Int J Food Sci. 2013;2013:360732. doi: 10.1155/2013/360732. Epub 2013 May 23. PMID: 26904596; PMCID: PMC4745499.
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Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu).

Food science & nutrition

He S, Mao X, Liu P, Lin H, Du Z, Lv N, Han J, Qiu C.
PMID: 24804035
Food Sci Nutr. 2013 Jul;1(4):307-14. doi: 10.1002/fsn3.39. Epub 2013 Jun 07.

Over the last decade, considerable experimental evidence has supported the view that grape wine and South China rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for North China...

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He S, Mao X, Liu P, et al. Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu). Food Sci Nutr. 2013;1(4):307-14doi: 10.1002/fsn3.39.
He, S., Mao, X., Liu, P., Lin, H., Du, Z., Lv, N., Han, J., & Qiu, C. (2013). Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu). Food science & nutrition, 1(4), 307-14. https://doi.org/10.1002/fsn3.39
He, Shuai, et al. "Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu)." Food science & nutrition vol. 1,4 (2013): 307-14. doi: https://doi.org/10.1002/fsn3.39
He S, Mao X, Liu P, Lin H, Du Z, Lv N, Han J, Qiu C. Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu). Food Sci Nutr. 2013 Jul;1(4):307-14. doi: 10.1002/fsn3.39. Epub 2013 Jun 07. PMID: 24804035; PMCID: PMC3951597.
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The use of dansyl chloride in the spectrofluorimetric determination of the synthetic antioxidant butylated hydroxyanisole in foodstuffs.

Talanta

Cruces-Blanco C, Segura Carretero A, Merino Boyle E, Fernández Gutiérrez A.
PMID: 18967805
Talanta. 1999 Dec 06;50(5):1099-108. doi: 10.1016/s0039-9140(99)00215-5.

A sensitive method is presented for the determination of the synthetic antioxidant butylated hydroxyanisole (BHA) based on the dansylation process of the phenolic hydroxy group. The fluorescence developed can be measured directly without previous extraction or chromatographic separation of...

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Cruces-Blanco C, Segura Carretero A, Merino Boyle E, et al. The use of dansyl chloride in the spectrofluorimetric determination of the synthetic antioxidant butylated hydroxyanisole in foodstuffs. Talanta. 1999;50(5):1099-108doi: 10.1016/s0039-9140(99)00215-5.
Cruces-Blanco, C., Segura Carretero, A., Merino Boyle, E., & Fernández Gutiérrez, A. (1999). The use of dansyl chloride in the spectrofluorimetric determination of the synthetic antioxidant butylated hydroxyanisole in foodstuffs. Talanta, 50(5), 1099-108. https://doi.org/10.1016/s0039-9140(99)00215-5
Cruces-Blanco, C, et al. "The use of dansyl chloride in the spectrofluorimetric determination of the synthetic antioxidant butylated hydroxyanisole in foodstuffs." Talanta vol. 50,5 (1999): 1099-108. doi: https://doi.org/10.1016/s0039-9140(99)00215-5
Cruces-Blanco C, Segura Carretero A, Merino Boyle E, Fernández Gutiérrez A. The use of dansyl chloride in the spectrofluorimetric determination of the synthetic antioxidant butylated hydroxyanisole in foodstuffs. Talanta. 1999 Dec 06;50(5):1099-108. doi: 10.1016/s0039-9140(99)00215-5. PMID: 18967805.
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Antioxidant activities of Sarcodon imbricatum wildly grown in the Black Sea Region of Turkey.

Pharmacognosy magazine

Ozen T, Türkekul I.
PMID: 20668572
Pharmacogn Mag. 2010 Apr;6(22):89-97. doi: 10.4103/0973-1296.62892. Epub 2010 May 05.

The antioxidant activities of the methanol extract of Sarcodon imbricatum wildly grown in the Black Sea Region of Turkey were investigated in this study. Antioxidant activities were evaluated in terms of total antioxidant activity, reducing power, metal chelating ability,...

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Ozen T, Türkekul I. Antioxidant activities of Sarcodon imbricatum wildly grown in the Black Sea Region of Turkey. Pharmacogn Mag. 2010;6(22):89-97doi: 10.4103/0973-1296.62892.
Ozen, T., & Türkekul, I. (2010). Antioxidant activities of Sarcodon imbricatum wildly grown in the Black Sea Region of Turkey. Pharmacognosy magazine, 6(22), 89-97. https://doi.org/10.4103/0973-1296.62892
Ozen, Tevfik, and Türkekul, Ibrahim. "Antioxidant activities of Sarcodon imbricatum wildly grown in the Black Sea Region of Turkey." Pharmacognosy magazine vol. 6,22 (2010): 89-97. doi: https://doi.org/10.4103/0973-1296.62892
Ozen T, Türkekul I. Antioxidant activities of Sarcodon imbricatum wildly grown in the Black Sea Region of Turkey. Pharmacogn Mag. 2010 Apr;6(22):89-97. doi: 10.4103/0973-1296.62892. Epub 2010 May 05. PMID: 20668572; PMCID: PMC2900068.
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Inhibition of Salmonella typhimurium and Staphylococcus aureus by Butylated Hydroxyanisole and the Propyl Ester of p-Hydroxybenzoic Acid.

Journal of food protection

Pierson MD, Smoot LA, Vantassell KR.
PMID: 30822837
J Food Prot. 1980 Mar;43(3):191-194. doi: 10.4315/0362-028X-43.3.191.

Inhibition of Salmonella typhimurium and Staphylococcus aureus in Trypticase Soy Broth by the propyl ester of p-hydroxybenzoic acid (propyl paraben, 0 to 500 ppm) and butylated hydroxyanisole (BHA, 0 to 400 ppm) alone and in combination was studied. A...

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Pierson MD, Smoot LA, Vantassell KR. Inhibition of Salmonella typhimurium and Staphylococcus aureus by Butylated Hydroxyanisole and the Propyl Ester of p-Hydroxybenzoic Acid. J Food Prot. 1980;43(3):191-194doi: 10.4315/0362-028X-43.3.191.
Pierson, M. D., Smoot, L. A., & Vantassell, K. R. (1980). Inhibition of Salmonella typhimurium and Staphylococcus aureus by Butylated Hydroxyanisole and the Propyl Ester of p-Hydroxybenzoic Acid. Journal of food protection, 43(3), 191-194. https://doi.org/10.4315/0362-028X-43.3.191
Pierson, M D, et al. "Inhibition of Salmonella typhimurium and Staphylococcus aureus by Butylated Hydroxyanisole and the Propyl Ester of p-Hydroxybenzoic Acid." Journal of food protection vol. 43,3 (1980): 191-194. doi: https://doi.org/10.4315/0362-028X-43.3.191
Pierson MD, Smoot LA, Vantassell KR. Inhibition of Salmonella typhimurium and Staphylococcus aureus by Butylated Hydroxyanisole and the Propyl Ester of p-Hydroxybenzoic Acid. J Food Prot. 1980 Mar;43(3):191-194. doi: 10.4315/0362-028X-43.3.191. PMID: 30822837.
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Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid.

Journal of food protection

Robach MC, Stateler CL.
PMID: 30822848
J Food Prot. 1980 Mar;43(3):208-211. doi: 10.4315/0362-028X-43.3.208.

The effect of potassium sorbate alone and combined with sodium chloride (NaCl), tertiary butylhydroquinone (TBRQ). butylated hydroxyanisole (BHA) or ethylenediamine tetraacetic acid (EDTA) on growth of two strains of Staphylococcus aureus (S-6 and 12600) was studied. The growth studies...

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Robach MC, Stateler CL. Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid. J Food Prot. 1980;43(3):208-211doi: 10.4315/0362-028X-43.3.208.
Robach, M. C., & Stateler, C. L. (1980). Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid. Journal of food protection, 43(3), 208-211. https://doi.org/10.4315/0362-028X-43.3.208
Robach, M C, and Stateler, C L. "Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid." Journal of food protection vol. 43,3 (1980): 208-211. doi: https://doi.org/10.4315/0362-028X-43.3.208
Robach MC, Stateler CL. Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid. J Food Prot. 1980 Mar;43(3):208-211. doi: 10.4315/0362-028X-43.3.208. PMID: 30822848.
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Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon.

Journal of food protection

Jeremiah LE.
PMID: 30939661
J Food Prot. 1985 Aug;48(8):653-658. doi: 10.4315/0362-028X-48.8.653.

The efficacy of four antioxidants for retarding rancidity development and maintaining the palatability of frozen bacon slices were examined. The antioxidants (ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate) were incorporated into a dry sugar bacon...

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Jeremiah LE. Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon. J Food Prot. 1985;48(8):653-658doi: 10.4315/0362-028X-48.8.653.
Jeremiah, L. E. (1985). Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon. Journal of food protection, 48(8), 653-658. https://doi.org/10.4315/0362-028X-48.8.653
Jeremiah, L E. "Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon." Journal of food protection vol. 48,8 (1985): 653-658. doi: https://doi.org/10.4315/0362-028X-48.8.653
Jeremiah LE. Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon. J Food Prot. 1985 Aug;48(8):653-658. doi: 10.4315/0362-028X-48.8.653. PMID: 30939661.
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Antimicrobial Effects of Selected Antioxidants in Laboratory Media and in Ground Pork.

Journal of food protection

Gailani MB, Fung DYC.
PMID: 30934477
J Food Prot. 1984 Jun;47(6):428-433. doi: 10.4315/0362-028X-47.6.428.

Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ) and propyl gallate (PG) at 0, 50, 100, 150, 200, 250, 300, 350, 400, 450 and 500 ppm and selected combinations at 0, 100, 200, 300 and 400 ppm in...

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Gailani MB, Fung DYC. Antimicrobial Effects of Selected Antioxidants in Laboratory Media and in Ground Pork. J Food Prot. 1984;47(6):428-433doi: 10.4315/0362-028X-47.6.428.
Gailani, M. B., & Fung, D. Y. C. (1984). Antimicrobial Effects of Selected Antioxidants in Laboratory Media and in Ground Pork. Journal of food protection, 47(6), 428-433. https://doi.org/10.4315/0362-028X-47.6.428
Gailani, Mohamed B, and Fung, Daniel Y C. "Antimicrobial Effects of Selected Antioxidants in Laboratory Media and in Ground Pork." Journal of food protection vol. 47,6 (1984): 428-433. doi: https://doi.org/10.4315/0362-028X-47.6.428
Gailani MB, Fung DYC. Antimicrobial Effects of Selected Antioxidants in Laboratory Media and in Ground Pork. J Food Prot. 1984 Jun;47(6):428-433. doi: 10.4315/0362-028X-47.6.428. PMID: 30934477.
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Showing 1 to 12 of 120 entries