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Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts

Department of Food Science, College of Agriculture, University of Al-Basrah, Basrah 61004, Iraq
Department of Plant, Soil and Agricultural Systems, Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale, Carbondale, IL 62901, USA
Author to whom correspondence should be addressed.
Academic Editor: Ulrike Mathesius
Plants 2017, 6(4), 42;
Received: 19 July 2017 / Revised: 17 September 2017 / Accepted: 19 September 2017 / Published: 22 September 2017
(This article belongs to the Special Issue Medicinal Plants and Natural Product Research)
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 various foods has been proposed. More than 8000 different phenolic compounds have been characterized; fruits and vegetables are the prime sources of natural antioxidants. In order to extract, measure, and identify bioactive compounds from a wide variety of fruits and vegetables, researchers use multiple techniques and methods. This review includes a brief description of a wide range of different assays. The antioxidant, antimicrobial, and anticancer properties of phenolic natural products from fruits and vegetables are also discussed. View Full-Text
Keywords: antimicrobial; antioxidants; medicinal plants; BHT antimicrobial; antioxidants; medicinal plants; BHT
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Altemimi, A.; Lakhssassi, N.; Baharlouei, A.; Watson, D.G.; Lightfoot, D.A. Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts. Plants 2017, 6, 42.

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