Suchergebnisse

Intro -- Contents -- Preface -- Chapter 1 -- Classification, Extraction, Detection and Preservation of Bioactive Compounds: A Global Overview -- Abstract -- Introduction -- 1. History and Definition -- 1.1. Brief History of Bioactive Compounds -- 1.2. Definition of Bioactive Compounds -- 2. Synthesis and Classification of Bioactive compounds -- 2.1. Synthesis -- 2.1.1. Shikimic Acid Pathway -- 2.1.2. Mevalonic Acid and Methylerytrhitol Phosphate Pathways -- 2.2. Classification -- 2.2.1. Carotenoids -- 2.2.2. Phenolic Compounds -- 2.2.3. Glucosinolates -- 2.2.4. Phytosterols -- 2.2.5. Polyunsaturated Fatty Acids -- 2.2.6. Dietary Fiber -- 2.2.7. Vitamins -- 2.2.7.1. Tocopherols - Vitamin E -- 2.2.7.2. Folates - Vitamin B9 -- 2.2.7.3. Ascorbic Acid - Vitamin C -- 2.2.8. Organosulfur Compounds -- 3. Sources of Bioactive Compounds -- 3.1. Plant Sources -- 3.2. Agro-Industrial by-Products -- 3.3. Microorganisms Sources -- 3.4. Fungi Sources -- 3.5. Endophytes sources -- 3.6. Algae and Microalgae Sources -- 3.7. Other Sources -- 4. Relationship between Bioactive Compounds and Antioxidant Activity -- 5. Extraction Methods of Bioactive Compounds -- 5.1. Conventional Methods -- 5.1.1. Soxhlet -- 5.1.1.1. Solvent Choice -- 5.1.1.2. Matrix Characteristics -- 5.1.1.3. Operating Conditions -- 5.1.2. Maceration -- 5.1.3. Hydrodistillation -- 5.2. Non-Conventional Methods -- 5.2.1. Ultrasound-Assisted Extraction (UAE) -- 5.2.1.1. Ultrasonic Frequency -- 5.2.1.2. Temperature -- 5.2.1.3. Solvent-Sample Interaction -- 5.2.2. Pulsed-Electric Field (PEF) -- 5.2.3. Microwave Assisted Extraction (MAE) -- 5.2.3.1. Microwave Power -- 5.2.3.2. Extraction Time -- 5.2.3.3. Features of the Plant Matrix -- 5.2.3.4. Effect of Additives and Solvent Choice -- 5.2.4. Supercritical Fluid Extraction (SFE) -- 6. Isolation and Detection of Bioactive Compounds

ELECTRONIC TONGUES DEDICATED TO THE ANALYSIS OF ANTIOXIDANTSCONFLICT OF INTEREST; ACKNOWLEDGEMENTS; REFERENCES; Biosensors for Characterisation of Bioactive Compounds from Wines ; INTRODUCTION; Detection of Phenolic Compounds; Biosensors for Polyphenols with Electrochemical Detection; Biosensors for Polyphenols Based on Optical Transducers; Biosensors for Phenolic Compounds Based on Magnetic Transducers; Biosensors for Phenolic Compounds Based on Piezoelectric Transducers; Detection of Biogenic Amines; Detection of Mycotoxins; Detection of Allergens; Sulphites.

Front Cover -- Natural Bioactive Compounds -- Natural Bioactive Compounds: Technological Advancements -- Copyright -- Contents -- Contributors -- Preface -- 1 - Introduction -- 1.1 Novel substances in pharmacy and medicine -- 1.1.1 Antibiotics against pathogenic infections -- 1.1.2 Novel compounds derived from microorganisms against human diseases -- 1.2 Novel compounds derived from cyanobacteria: role in human welfare -- 1.3 Natural substances for food production -- 1.4 Natural substances for technological applications -- 1.5 Conclusions -- References -- 2 - Secondary metabolites from bacteria and viruses -- 2.1 Introduction -- 2.1.1 Rhizosphere -- 2.1.2 Plant growth-promoting rhizobacteria -- 2.1.3 Endophytic bacteria -- 2.2 Secondary metabolites synthesis -- 2.2.1 Phytohormones: IAA and others -- 2.2.1.1 IAA pathway and gene expression -- 2.2.2 Organic acids, phosphatases, and P-solubilization -- 2.2.3 Biocontrol -- 2.2.3.1 Hydrogen cyanide -- 2.2.3.2 Siderophores -- 2.2.4 ACC deaminase(1-aminocyclopropane-1-carboxylate) and ethylene -- 2.2.5 Enzymes -- 2.2.6 Bioactive compounds -- 2.2.6.1 Terpenoids -- 2.2.6.2 Alkaloids -- 2.2.6.3 Phenolics and flavonoids -- 2.2.6.4 Antimicrobial agents -- 2.2.6.5 Anticancerous compounds -- 2.2.6.6 Antibiotics -- 2.3 Secondary metabolite production by bacteria, cyanobacteria and their lysogen -- 2.4 Conclusions and future prospective -- Acknowledgments -- References -- 3 - Bioactive compounds of hops resulting from the discarding of the beer industry in the control of pathogenic bac ... -- 3.1 Introduction -- 3.2 Hop -- 3.2.1 Hop resins -- 3.2.2 Hops cultivation -- 3.2.3 Hops botanical aspect -- 3.2.4 Hop chemical aspect and its use in beer -- 3.3 Trub -- 3.4 Antimicrobial activities -- 3.5 Conclusions -- References -- 4 - Advances in phycobiliproteins research: innovations and commercialization.

Potential of agricultural wastes, uses and future perspectives -- Bioactive compounds and extraction techniques -- Recovering bioactive compounds from tea, coffee, cacao and cashew wastes -- Recovering bioactive compounds from fruit and vegetable wastes -- Recovering bioactive compounds from wine wastes -- Recovering bioactive compounds from edible oil wastes -- Recovering bioactive compounds from sugar wastes -- Recovering bioactive compounds from starch wastes -- Recovering bioactive compounds from other agricultural wastes -- The economics and market of recovered bioactive compounds from agricultural -- Wastes

"The aim and scope of this book is to highlight the sources, isolation, characterization and applications of bioactive compounds from the marine environment and to discuss how marine bioactive compounds represent a major market application in food and other industries. It discusses sustainable marine resources of macroalgal origin and gives examples of bioactive compounds isolated from these and other resources, including marine by-product and fisheries waste streams. In addition, it looks at the importance of correct taxonomic characterization"--Provided by publisher

Rambutan, a widely popular tropical fruit encompasses rich amount of bioactive compounds. All parts of this plant (leaves, bark, root, fruits, fruit skin, pulp and seeds) finds traditional usage, and are linked with high therapeutic values. Rambutan fruits parts like that of peel, pulp and seeds have been scientifically investigated in-depth and is reported to encompass high amounts of bioactive compounds (such as polyphenol, flavonoid, alkaloid, essential mineral, dietary fiber). These compounds contribute towards antioxidant, antimicrobial, anticancer, antidiabetic and anti-obesity activities. However, literature pertaining towards potential industrial applications (food, cosmetics, pharmaceutical) of rambutan fruits are limited. In the present chapter, it is intended to document some of the interesting research themes published on rambutan fruits, and identify the existing gaps to open up arena for future research work. ; This chapter theme is based on our ongoing project—VALORTECH, which has received funding from the European Union's Horizon 2020 research and innovation program under grant agreement No 810630.

Seas and oceans offer a wide range of temperature, pressure, light and chemical conditions thus allowing a wide diversity of marine organisms from shallow coastal waters to the deep ocean. These resources can be used to obtain new products and develop services, and in turn help to provide solutions to the challenges that affect our planet, including offering a sustainable supply of food and energy, new industrial materials and processes, new bioactive compounds, and new health treatments. Marine compounds have been identified as having antibacterial, anticoagulant, antifungal, antimalarial, antiprotozoal, antituberculosis, and antiviral activities. The major sources of these bioactive compounds are marine sponges, coelenterates, and microorganisms, followed by algae, echinoderms, tunicates, molluscs, and bryozoans. The discovery of bioactive compounds from marine samples is a hot topic considering the current need for sustainable use of marine resources. This book is a comprehensive overview of the analytical techniques employed in the discovery and characterization of bioactive compounds isolated from (all possible) marine samples and gives future perspectives of analytical methodologies. This overview includes an assessment of the sampling and preparation of extracts, the separation and isolation of bioactive compounds, their structural characterization and the application of bioassays in the discovery of bioactive compounds

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

Nowadays, increasing sensitivity to the environment leads to the development of sustainable agricultural policies. In this respect, it has become important to transform agricultural waste products into value-added products. Hazelnut, which has a significant trade volume worldwide, is processed into products, and some waste materials can be emerge. These waste products could transform into high added-value to food, cosmetics, and pharmaceutical industries due to possessing the bioactive compounds such as phenolics and, dietary fibre in them. This review represents the research on the bioactive compounds from the hazelnut waste, especially conducted in recently, and concentrates on its tree leaf, husk, and oil meal.

Background: Yanang (Tiliacora triandra) has been known as vegetable and herbal in northeast Thailand and Lao People's Democratic Republic. Extracts from Yanang leaves contain high amounts of polyphenol constituents possessing antioxidant activity. Materials and Methods: This work investigated bioactive compounds of Yanang extracts prepared by infusion with water, ethanol and acetone. Furthermore, this paper reports the design of the experimental method for optimization of Yanang encapsulation using three independent variables: the ratio of core material (Yanang), to wall material (gum Arabic), gum Arabic concentration and inlet temperature of spray drying on bioactive compounds stability. The stability of bioactive compounds was evaluated using phenolic compounds, total antioxidant, carotenoids and chlorophyll. Results: The study of the bioactivity of Yanang extracts found that extraction with water was the appropriate application. The study of Yanang encapsulation demonstrated that gum Arabic, as coating agents, protected bioactive compounds of Yanang. Optimized condition for the encapsulation was at the ratio of core to wall {1:4}, in gum Arabic concentration 10% (w/v), and inlet temperature at 160C. The results show that the bioactive compounds were mainly affected by the ratio of core to wall material. Besides, moisture content and particle size of encapsulation depend on inlet temperature of spray drying, and gum Arabic concentration, respectively. This optimization reveals that the encapsulation process did not lose the bioactive compounds. Conclusion: Yanang extract with water was the main phenolic compound and showed high antioxidant activities. This study demonstrates the potentials of using spray drying process and optimization for the encapsulation of herbal products.