The DOI matches its Crossref record; 14 of the 14 references it cites were found in a registry or an index.
Antioxidants: Characterization, natural sources, extraction and analysis
Open accessAbstract
Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.
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Citations
Cites
The Pecking Order of Free Radicals and Antioxidants: Lipid Peroxidation, α-Tocopherol, and Ascorbate
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“Resonance forms can also be written for the form of vitamin C that has lost one electron, making the radical semidehydroascorbate (SDA) much more stable, and thus much less reactive, than most other free radicals (Buettner, 1993).”
Backgroundβ-Carotene: an Unusual Type of Lipid Antioxidant
Burton, G. W., & Ingold, K. U. (1984) · Science · doi:10.1126/science.6710156 · Cited by 2,150
By-products of plant food processing as a source of functional compounds—Recent developments
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Exploitation of vegetables and fruits through lactic acid fermentation.
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Microbiological food safety assessment of high hydrostatic pressure processing: a review
Rendueles, E., Omer, M. K., Alvseike, O., Alonso-Calleja, C., Capita, R., & Prieto, M. (2011) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2010.11.001 · Cited by 399
Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice
(2013) · Food Engineering Series · doi:10.1007/978-1-4614-4830-3 · Cited by 365
Facts about the formation of new antioxidants in natural samples after subcritical water extraction
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Extraction of coffee antioxidants: Impact of brewing time and method
Ludwig, I. A., Sanchez, L., Caemmerer, B., Kroh, L. W., De Peña, M. P., & Cid, C. (2012) · Food Research International · doi:10.1016/j.foodres.2012.02.023 · Cited by 185
Cited by
Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review
Nadar, S. S., Rao, P., & Rathod, V. K. (2018) · Food Research International · doi:10.1016/j.foodres.2018.03.006 · Cited by 696
Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources
Medina-Torres, N., Ayora-Talavera, T., Espinosa-Andrews, H., Sánchez-Contreras, A., & Pacheco, N. (2017) · Agronomy · doi:10.3390/agronomy7030047 · Cited by 502
Green technologies for the extraction of bioactive compounds in fruits and vegetables
Soquetta, M. B., Terra, L. D. M., & Bastos, C. P. (2018) · CyTA - Journal of Food · doi:10.1080/19476337.2017.1411978 · Cited by 319
Ranjha, M. M. A. N., Kanwal, R., Shafique, B., Arshad, R. N., Irfan, S., Kieliszek, M., Kowalczewski, P. Ł., Irfan, M., Khalid, M. Z., Roobab, U., et al. (2021) · Molecules · doi:10.3390/molecules26164893 · Cited by 316
“PEF has also been used for recycling food waste and by-products through extracting valuable ingredients [21].”
BackgroundNatural antimicrobial and antioxidant compounds for active food packaging applications
Deshmukh, R. K., & Gaikwad, K. K. (2024) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-022-02623-w · Cited by 259
Metadata
- Authors
- Oroian, M., & Escriche, I.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2015-08
- Volume
- 74
- Pages
- 10-36
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2022806015
- Cited by
- 572
- References
- 14
- FWCI
- 31.76
- Type
- journal article
- Language
- en
- Open access
- green
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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