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Review

The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review

by
Ji-Eun Lee
1,2,†,
Jayakodyge Thilini Madushani Jayakody
3,†,
Jae-Il Kim
1,
Jin-Woo Jeong
4,
Kyung-Min Choi
4,
Tae-Su Kim
4,
Chan Seo
4,
Iman Azimi
5,
Jimin Hyun
1,* and
Bomi Ryu
1,2,*
1
Department of Food Science Nutrition, Pukyong National University, Busan 48513, Republic of Korea
2
Department of Smart Green Technology Engineering, Pukyong National University, Busan 48513, Republic of Korea
3
Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Pitipana, Homagama 10208, Sri Lanka
4
Honam National Institute of Biological Resources, 99 Gohadoangil, Mokpo-si 587262, Republic of Korea
5
Monash Biomedicine Discovery Institute, Department of Pharmacology, Monash University, Melbourne, VIC 3168, Australia
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2024, 13(19), 3151; https://doi.org/10.3390/foods13193151
Submission received: 22 August 2024 / Revised: 30 September 2024 / Accepted: 30 September 2024 / Published: 2 October 2024
(This article belongs to the Special Issue Phytochemicals in Foods: From Molecular Properties to Biological Functions)
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Abstract

While the potential of Asteraceae plants as herbal remedies has been globally recognized, their widespread application in the food, cosmetic, and pharmaceutical industries requires a deeper understanding of how extraction methods influence bioactive compound yields and functionalities. Previous research has primarily focused on the physiological activities or chemical compositions of individual Asteraceae species, often overlooking the critical role of solvent selection in optimizing extraction. Additionally, the remarkable physiological activities observed in these plants have spurred a growing number of clinical trials, aiming to validate their efficacy and safety for potential therapeutic and commercial applications. This work aims to bridge these knowledge gaps by providing an integrated analysis of extraction techniques, the diverse range of bioactive compounds present in Asteraceae, and the influence of solvent choice on isolating these valuable substances. By elucidating the interplay between extraction methods, solvent properties, and bioactivity, we underscore the promising potential of Asteraceae plants and highlight the importance of continued research, including clinical trials, to fully unlock their potential in the food, cosmetic, and pharmaceutical sectors.
Keywords: Asteraceae; natural product; extraction; bioactive compounds; nutraceuticals; pharmaceuticals; cosmeceuticals; physiological functions Asteraceae; natural product; extraction; bioactive compounds; nutraceuticals; pharmaceuticals; cosmeceuticals; physiological functions

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MDPI and ACS Style

Lee, J.-E.; Jayakody, J.T.M.; Kim, J.-I.; Jeong, J.-W.; Choi, K.-M.; Kim, T.-S.; Seo, C.; Azimi, I.; Hyun, J.; Ryu, B. The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review. Foods 2024, 13, 3151. https://doi.org/10.3390/foods13193151

AMA Style

Lee J-E, Jayakody JTM, Kim J-I, Jeong J-W, Choi K-M, Kim T-S, Seo C, Azimi I, Hyun J, Ryu B. The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review. Foods. 2024; 13(19):3151. https://doi.org/10.3390/foods13193151

Chicago/Turabian Style

Lee, Ji-Eun, Jayakodyge Thilini Madushani Jayakody, Jae-Il Kim, Jin-Woo Jeong, Kyung-Min Choi, Tae-Su Kim, Chan Seo, Iman Azimi, Jimin Hyun, and Bomi Ryu. 2024. "The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review" Foods 13, no. 19: 3151. https://doi.org/10.3390/foods13193151

APA Style

Lee, J.-E., Jayakody, J. T. M., Kim, J.-I., Jeong, J.-W., Choi, K.-M., Kim, T.-S., Seo, C., Azimi, I., Hyun, J., & Ryu, B. (2024). The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review. Foods, 13(19), 3151. https://doi.org/10.3390/foods13193151

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