Limits...
Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

View Article: PubMed Central - PubMed

ABSTRACT

Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L.) and bilberries (Vaccinium myrtillus L.) emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content.

No MeSH data available.


Flavylium ion structure and chemical groups of the anthocyanidins present in red fruits.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC5384171&req=5

antioxidants-06-00007-f003: Flavylium ion structure and chemical groups of the anthocyanidins present in red fruits.

Mentions: Anthocyanins are water-soluble plant pigments responsible for the blue, purple, and red color of many plant tissues [10]. Anthocyanidins are based on the flavylium ion, or 2-phenylchromenylium. The variety of chemical groups that can substitute the different positions (R1, R2…) create the anthocyanidins found in nature. A simplification of this ion, focusing on the common structures in red fruits can be seen in Figure 3.


Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review
Flavylium ion structure and chemical groups of the anthocyanidins present in red fruits.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC5384171&req=5

antioxidants-06-00007-f003: Flavylium ion structure and chemical groups of the anthocyanidins present in red fruits.
Mentions: Anthocyanins are water-soluble plant pigments responsible for the blue, purple, and red color of many plant tissues [10]. Anthocyanidins are based on the flavylium ion, or 2-phenylchromenylium. The variety of chemical groups that can substitute the different positions (R1, R2…) create the anthocyanidins found in nature. A simplification of this ion, focusing on the common structures in red fruits can be seen in Figure 3.

View Article: PubMed Central - PubMed

ABSTRACT

Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L.) and bilberries (Vaccinium myrtillus L.) emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content.

No MeSH data available.