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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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Dried blood spot omega-3 and omega-6 long chain polyunsaturated fatty acid levels in 7-9 year old Zimbabwean children: a cross sectional study.

BMC clinical pathology

Mashavave G, Kuona P, Tinago W, Stray-Pedersen B, Munjoma M, Musarurwa C.
PMID: 27499701
BMC Clin Pathol. 2016 Aug 05;16:14. doi: 10.1186/s12907-016-0035-7. eCollection 2016.

BACKGROUND: Omega-3 long chain-polyunsaturated fatty acids (LC-PUFAs)-docosahexaenoic acid (DHA), docosapentaenoic acid (DPA) and eicosapentaenoic acid (EPA)- and omega-6 LC-PUFA arachidonic acid (ARA), are essential for optimum physical and mental development in children. Prior to this study, the blood omega-3...

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Mashavave G, Kuona P, Tinago W, et al. Dried blood spot omega-3 and omega-6 long chain polyunsaturated fatty acid levels in 7-9 year old Zimbabwean children: a cross sectional study. BMC Clin Pathol. 2016;16:14doi: 10.1186/s12907-016-0035-7.
Mashavave, G., Kuona, P., Tinago, W., Stray-Pedersen, B., Munjoma, M., & Musarurwa, C. (2016). Dried blood spot omega-3 and omega-6 long chain polyunsaturated fatty acid levels in 7-9 year old Zimbabwean children: a cross sectional study. BMC clinical pathology, 1614. https://doi.org/10.1186/s12907-016-0035-7
Mashavave, Grace, et al. "Dried blood spot omega-3 and omega-6 long chain polyunsaturated fatty acid levels in 7-9 year old Zimbabwean children: a cross sectional study." BMC clinical pathology vol. 16 (2016): 14. doi: https://doi.org/10.1186/s12907-016-0035-7
Mashavave G, Kuona P, Tinago W, Stray-Pedersen B, Munjoma M, Musarurwa C. Dried blood spot omega-3 and omega-6 long chain polyunsaturated fatty acid levels in 7-9 year old Zimbabwean children: a cross sectional study. BMC Clin Pathol. 2016 Aug 05;16:14. doi: 10.1186/s12907-016-0035-7. eCollection 2016. PMID: 27499701; PMCID: PMC4974798.
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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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Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti).

Journal of food science and technology

Ranjbar Nedamani E, Sadeghi Mahoonak A, Ghorbani M, Kashaninejad M.
PMID: 26139926
J Food Sci Technol. 2015 Jul;52(7):4565-71. doi: 10.1007/s13197-014-1497-1. Epub 2014 Aug 08.

Green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti) are of known medicinal plants used in traditional medicine. They provide substantial antioxidant activities but the possible antioxidant interaction between them has not been studied. In the...

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Ranjbar Nedamani E, Sadeghi Mahoonak A, Ghorbani M, et al. Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti). J Food Sci Technol. 2014;52(7):4565-71doi: 10.1007/s13197-014-1497-1.
Ranjbar Nedamani, E., Sadeghi Mahoonak, A., Ghorbani, M., & Kashaninejad, M. (2015). Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti). Journal of food science and technology, 52(7), 4565-71. https://doi.org/10.1007/s13197-014-1497-1
Ranjbar Nedamani, Elham, et al. "Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)." Journal of food science and technology vol. 52,7 (2015): 4565-71. doi: https://doi.org/10.1007/s13197-014-1497-1
Ranjbar Nedamani E, Sadeghi Mahoonak A, Ghorbani M, Kashaninejad M. Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti). J Food Sci Technol. 2015 Jul;52(7):4565-71. doi: 10.1007/s13197-014-1497-1. Epub 2014 Aug 08. PMID: 26139926; PMCID: PMC4486572.
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Radical-Scavenging Activity and Ferric Reducing Ability of Juniperus thurifera (L.), J. oxycedrus (L.), J. phoenicea (L.) and Tetraclinis articulata (L.).

Advances in pharmacological sciences

El Jemli M, Kamal R, Marmouzi I, Zerrouki A, Cherrah Y, Alaoui K.
PMID: 27293428
Adv Pharmacol Sci. 2016;2016:6392656. doi: 10.1155/2016/6392656. Epub 2016 May 16.

Objective. The aim of this work is to study and compare the antioxidant properties and phenolic contents of aqueous leaf extracts of Juniperus thurifera, Juniperus oxycedrus, Juniperus Phoenicea, and Tetraclinis articulata from Morocco. Methods. Antioxidant activities of the extracts...

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El Jemli M, Kamal R, Marmouzi I, et al. Radical-Scavenging Activity and Ferric Reducing Ability of Juniperus thurifera (L.), J. oxycedrus (L.), J. phoenicea (L.) and Tetraclinis articulata (L.). Adv Pharmacol Sci. 2016;2016:6392656doi: 10.1155/2016/6392656.
El Jemli, M., Kamal, R., Marmouzi, I., Zerrouki, A., Cherrah, Y., & Alaoui, K. (2016). Radical-Scavenging Activity and Ferric Reducing Ability of Juniperus thurifera (L.), J. oxycedrus (L.), J. phoenicea (L.) and Tetraclinis articulata (L.). Advances in pharmacological sciences, 20166392656. https://doi.org/10.1155/2016/6392656
El Jemli, Meryem, et al. "Radical-Scavenging Activity and Ferric Reducing Ability of Juniperus thurifera (L.), J. oxycedrus (L.), J. phoenicea (L.) and Tetraclinis articulata (L.)." Advances in pharmacological sciences vol. 2016 (2016): 6392656. doi: https://doi.org/10.1155/2016/6392656
El Jemli M, Kamal R, Marmouzi I, Zerrouki A, Cherrah Y, Alaoui K. Radical-Scavenging Activity and Ferric Reducing Ability of Juniperus thurifera (L.), J. oxycedrus (L.), J. phoenicea (L.) and Tetraclinis articulata (L.). Adv Pharmacol Sci. 2016;2016:6392656. doi: 10.1155/2016/6392656. Epub 2016 May 16. PMID: 27293428; PMCID: PMC4884791.
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Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties.

Journal of food science and technology

Devatkal SK, Thorat PR, Manjunatha M, Anurag RK.
PMID: 24293699
J Food Sci Technol. 2012 Dec;49(6):781-5. doi: 10.1007/s13197-011-0511-0. Epub 2011 Sep 02.

Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I. Control (meat +2% salt), II.BHT (meat +2%...

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Devatkal SK, Thorat PR, Manjunatha M, et al. Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties. J Food Sci Technol. 2011;49(6):781-5doi: 10.1007/s13197-011-0511-0.
Devatkal, S. K., Thorat, P. R., Manjunatha, M., & Anurag, R. K. (2012). Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties. Journal of food science and technology, 49(6), 781-5. https://doi.org/10.1007/s13197-011-0511-0
Devatkal, Suresh K, et al. "Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties." Journal of food science and technology vol. 49,6 (2012): 781-5. doi: https://doi.org/10.1007/s13197-011-0511-0
Devatkal SK, Thorat PR, Manjunatha M, Anurag RK. Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties. J Food Sci Technol. 2012 Dec;49(6):781-5. doi: 10.1007/s13197-011-0511-0. Epub 2011 Sep 02. PMID: 24293699; PMCID: PMC3550821.
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Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters.

Journal of food science and technology

Solati Z, Baharin BS.
PMID: 26028729
J Food Sci Technol. 2015 Jun;52(6):3475-84. doi: 10.1007/s13197-014-1409-4. Epub 2014 May 20.

Effect of supercritical CO2 extracted Nigella sativa L. seed extract (NE) on frying performance of sunflower oil and refined, bleached and deodorized (RBD) palm olein was investigated at concentrations of 1.2 % and 1.0 % respectively. Two frying systems...

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Solati Z, Baharin BS. Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters. J Food Sci Technol. 2014;52(6):3475-84doi: 10.1007/s13197-014-1409-4.
Solati, Z., & Baharin, B. S. (2015). Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters. Journal of food science and technology, 52(6), 3475-84. https://doi.org/10.1007/s13197-014-1409-4
Solati, Zeinab, and Baharin, Badlishah Sham. "Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters." Journal of food science and technology vol. 52,6 (2015): 3475-84. doi: https://doi.org/10.1007/s13197-014-1409-4
Solati Z, Baharin BS. Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters. J Food Sci Technol. 2015 Jun;52(6):3475-84. doi: 10.1007/s13197-014-1409-4. Epub 2014 May 20. PMID: 26028729; PMCID: PMC4444919.
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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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Voltammetric Determination of Dinonyl Diphenylamine and Butylated Hydroxytoluene in Mineral and Synthetic Oil.

Analytical letters

Xiang Y, Qian X, Hua M, Cheng B, Chen W, Li J.
PMID: 27365537
Anal Lett. 2016 Jul 02;49(10):1526-1536. doi: 10.1080/00032719.2015.1118484. Epub 2016 Feb 22.

A method is reported for the determination of diphenylamine and butylated hydroxytoluene in mineral and synthetic oil. The procedure used differential pulse voltammetry with a glassy carbon electrode. This method was then used for determining these antioxidants in supporting...

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Xiang Y, Qian X, Hua M, et al. Voltammetric Determination of Dinonyl Diphenylamine and Butylated Hydroxytoluene in Mineral and Synthetic Oil. Anal Lett. 2016;49(10):1526-1536doi: 10.1080/00032719.2015.1118484.
Xiang, Y., Qian, X., Hua, M., Cheng, B., Chen, W., & Li, J. (2016). Voltammetric Determination of Dinonyl Diphenylamine and Butylated Hydroxytoluene in Mineral and Synthetic Oil. Analytical letters, 49(10), 1526-1536. https://doi.org/10.1080/00032719.2015.1118484
Xiang, Yaling, et al. "Voltammetric Determination of Dinonyl Diphenylamine and Butylated Hydroxytoluene in Mineral and Synthetic Oil." Analytical letters vol. 49,10 (2016): 1526-1536. doi: https://doi.org/10.1080/00032719.2015.1118484
Xiang Y, Qian X, Hua M, Cheng B, Chen W, Li J. Voltammetric Determination of Dinonyl Diphenylamine and Butylated Hydroxytoluene in Mineral and Synthetic Oil. Anal Lett. 2016 Jul 02;49(10):1526-1536. doi: 10.1080/00032719.2015.1118484. Epub 2016 Feb 22. PMID: 27365537; PMCID: PMC4917899.
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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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NTP Toxicology and Carcinogenesis Studies of t-Butylhydroquinone (CAS No. 1948-33-0) in F344/N Rats and B6C3F(1) Mice (Feed Studies).

National Toxicology Program technical report series

[No authors listed]
PMID: 12587017
Natl Toxicol Program Tech Rep Ser. 1997 May;459:1-326.

t -Butylhydroquinone is used as an antioxidant in cosmetic products such as lipsticks, eye shadows, perfumes, blushers, and skin care preparations at concentrations ranging from 0.1% to 1.0%; the chemical is also used at concentrations up to 0.02% in...

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NTP Toxicology and Carcinogenesis Studies of t-Butylhydroquinone (CAS No. 1948-33-0) in F344/N Rats and B6C3F(1) Mice (Feed Studies). Natl Toxicol Program Tech Rep Ser. 1997;459:1-326
(1997). NTP Toxicology and Carcinogenesis Studies of t-Butylhydroquinone (CAS No. 1948-33-0) in F344/N Rats and B6C3F(1) Mice (Feed Studies). National Toxicology Program technical report series, 4591-326.
"NTP Toxicology and Carcinogenesis Studies of t-Butylhydroquinone (CAS No. 1948-33-0) in F344/N Rats and B6C3F(1) Mice (Feed Studies)." National Toxicology Program technical report series vol. 459 (1997): 1-326.
NTP Toxicology and Carcinogenesis Studies of t-Butylhydroquinone (CAS No. 1948-33-0) in F344/N Rats and B6C3F(1) Mice (Feed Studies). Natl Toxicol Program Tech Rep Ser. 1997 May;459:1-326. PMID: 12587017.
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