التفاصيل البيبلوغرافية
| العنوان: |
Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules |
| المؤلفون: |
Leidy Johana Valencia-Hernandez, Jorge E. Wong-Paz, Juan Alberto Ascacio-Valdés, Mónica L. Chávez-González, Juan Carlos Contreras-Esquivel, Cristóbal N. Aguilar |
| المصدر: |
Foods; Volume 10; Issue 12; Pages: 3152 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2021 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
procyanidins, agro-industrial waste, extraction process, bioactive |
| جغرافية الموضوع: |
agris |
| الوصف: |
Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent cell damage related to oxidative stress. It is necessary to study effective extraction methods for the recovery of these components. In this review, advances in the recovery of procyanidins from agro-industrial wastes are presented, which are obtained through ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized fluid extraction and subcritical water extraction. Current trends focus on the extraction of procyanidins from seeds, peels, pomaces, leaves and bark in agro-industrial wastes, which are extracted by ultrasound. Some techniques have been coupled with environmentally friendly techniques. There are few studies focused on the extraction and evaluation of biological activities of procyanidins. The identification and quantification of these compounds are the result of the study of the polyphenolic profile of plant sources. Antioxidant, antibiotic, and anti-inflammatory activity are presented as the biological properties of greatest interest. Agro-industrial wastes can be an economical and easily accessible source for the extraction of procyanidins. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
Nutraceuticals, Functional Foods, and Novel Foods; https://dx.doi.org/10.3390/foods10123152 |
| DOI: |
10.3390/foods10123152 |
| الاتاحة: |
https://doi.org/10.3390/foods10123152 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.693A1FA9 |
| قاعدة البيانات: |
BASE |