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Table of Contents
Intro
Recent Advances in Natural Products Analysis
Copyright
Dedication
Contents
Contributors
Foreword by Satyajit Sarker
Foreword by Geoffrey Cordell
Preface
Part I: Introduction to natural products analysis
Chapter 1: Introduction to natural products analysis
1.1. Introduction
1.2. Extraction of natural products
1.2.1. Solvent extraction (SE)
1.2.2. Solid-phase extraction (SPE)
1.2.3. Supercritical fluid extraction (SFE)
1.2.4. Microwave-assisted extraction (MAE)
1.2.5. Ultrasonic-assisted extraction (UAE)
1.2.6. Pulsed electric field (PEF) extraction
1.2.7. Enzyme-assisted extraction (EAE)
1.2.8. Pressurized liquid extraction (PLE)
1.3. Isolation and purification of natural products
1.4. Structural elucidation of the phytochemicals
1.4.1. Ultraviolet-visible spectroscopy
1.4.2. IR spectroscopy
1.4.3. NMR spectroscopy
1.4.4. Mass spectrometry
1.5. Applications of natural products and phytochemicals
1.6. Conclusion
Acknowledgment
Conflict of interest
References
Part II: Phenolics
Chapter 2: Analysis of monophenols
2.1. Introduction
2.2. Phytochemistry of representative monophenols
2.3. Origins and biodegradation of monophenols
2.4. Biological activity of monophenols
2.5. Toxicity of monophenols
2.6. Current and potential industrial applications of monophenols
2.7. Techniques of extraction, purification, and fractionation
2.8. Techniques of identification and quantification
2.9. Levels found in plant/food-based plants
2.10. Effect of food processing
2.11. Trends and concluding remarks
References
Chapter 3: Analysis of polyphenolics
References
3.1.1. Phytochemistry of the flavonoids
3.1.2. Biological activities of flavonoids
3.1.3. Current and potential industrial applications of flavonoids.
3.1.4. Possible interactions of flavonoids
3.1.5. Techniques of extraction, purification, and fractionation of flavonoids
3.1.6. Techniques of identification and quantification of flavonoids
3.1.7. Levels founds of flavonoids in plants/food-based plants
3.1.8. Effects of food processing in flavonoids
3.1.9. Trends and concluding remarks
Acknowledgment
Conflict of interest
References
3.2.1. Introduction of glycosidic derivatives of flavonoids
3.2.2. Phytochemistry and classification of glycosidic derivatives of flavonoids
3.2.3. Main representatives of glycosidic derivatives of flavonoids
3.2.4. Biological activities of glycosidic derivatives of flavonoids
3.2.5. Techniques of extraction and purification of glycosidic derivatives of flavonoids
3.2.6. Techniques of identification and quantification of glycosidic derivatives of flavonoids
3.2.7. Levels founds of glycosidic derivatives of flavonoids in foods/plants
3.2.8. Effects of food processing in glycosidic derivatives of flavonoids
3.2.9. Pharmaceutical applications of glycosidic derivatives of flavonoids
3.2.9.1. Medicinal uses
3.2.9.2. Uses as food
3.2.9.3. Tanning of leather
3.2.9.4. Natural plant pigments
3.2.10. Main conclusions
Acknowledgment
Author contributions
Conflict of interest
References
3.3.1. Phytochemistry of isoflavonoids
3.3.1.1. Properties of isoflavonoids
3.3.2. Biological activities of isoflavonoids
3.3.3. Current and potential industrial applications of isoflavonoids
3.3.4. Possible interactions properties of isoflavonoids
3.3.5. Techniques of extraction, purification, and fractionation of isoflavonoids
3.3.6. Techniques of identification and quantification of isoflavonoids
3.3.7. Levels found of isoflavonoids in plants/food-based plants.
3.3.8. Effects of food processing in phytochemicals
3.3.9. Trends and concluding remarks
Acknowledgment
Author contributions
Conflict of interest
References
Further reading
3.4.1. Introduction of lignans and flavonolignans
3.4.2. Main representative of lignans and flavonolignans
3.4.3. Biological activities of lignans and flavonolignans
3.4.3.1. Therapeutic perspectives of flavonolignans
3.4.4. Current and potential industrial applications of lignans and flavonolignans
3.4.5. Techniques of extraction, purification, and fractionation of lignan and flavonolignans
3.4.5.1. Classical methods of extraction of lignans
3.4.5.2. Microwave-assisted extraction
3.4.5.3. Use of HPLC for the characterization of SDG
3.4.5.4. Techniques for characterization of lignans
3.4.5.5. Flow diagram for the extraction of lignans from flaxseed
3.4.5.6. Fractionation of lignans
3.4.6. Techniques of identification and quantification of lignan and flavonolignans
3.4.7. Effect of processing and storage on lignans and flavonolignans content in foods
3.4.8. Level of lignans and flavonolignans in food/plants-based products
3.4.9. Trends and concluding remarks
Acknowledgment
Author contributions
Conflict of interest
References
3.5.1. Phytochemistry of stilbenoids
3.5.2. Biological activities of stilbenoids
3.5.3. Current and potential industrial applications of stilbenoids
3.5.4. Possible interactions of stilbenoids
3.5.5. Techniques of extraction, purification, and fractionation of stilbenoids
3.5.6. Techniques of identification and quantification of stilbenoids
3.5.7. Levels of stilbenoids found in plants or food-based plants
3.5.8. Effects of food processing on stilbenoids
3.5.9. Trends and concluding remarks.
3.5.1Phytochemistry of stilbenoidsThe hydroxylated derivatives of stilbenes are called stilbenoids and there are two general i
Acknowledgment
Author contributions
Conflict of interests
References
Further reading
3.6.1. Phytochemistry of the tannins
3.6.2. Biological activities of tannins
3.6.3. Current and potential industrial applications of tannins
3.6.4. Possible interactions of tannins
3.6.5. Tannins techniques of extraction, purification, and fractionation
3.6.6. Tannins techniques of identification and quantification
3.6.7. Levels founds of tannins in plants/food-based plants
3.6.8. Effects of food processing on tannins
3.6.9. Trends and concluding remarks
Acknowledgment
Conflict of interest
References
3.7.1. Phytochemistry of the curcuminoids
3.7.2. Biological activities of curcuminoids
3.7.3. Current and potential industrial applications of curcuminoids
3.7.4. Possible interactions of curcuminoids
3.7.5. Techniques of extraction, purification, and fractionation of curcuminoids
3.7.6. Techniques for identification and quantification of curcuminoids
3.7.7. Levels of curcuminoids founds in plants/food-based plants
3.7.8. Effects of food processing on curcuminoids
3.7.9. Trends and concluding remarks
Acknowledgment
Conflict of interest
References
3.8.1. Phytochemistry of the coumarin
3.8.1.1. Classification of coumarin
3.8.2. Biological activities of coumarin
3.8.3. Current and potential industrial applications of coumarin
3.8.4. Possible interactions of coumarin
3.8.5. Techniques of extraction, purification, and fractionation of coumarin
3.8.6. Techniques of identification and quantification of coumarin
3.8.6.1. The titrimetric method
3.8.6.2. Calorimetric methods
3.8.6.3. Spectrophotometry
3.8.6.4. Paper chromatography.
3.8.6.5. Thin-layer chromatography (TLC)
3.8.6.6. Gas chromatographic method
3.8.6.7. High-performance liquid chromatography (HPLC)
3.8.7. Levels founds of coumarin in plants/food-based plants
3.8.8. Effects of food processing on coumarin
3.8.9. Trends and concluding remarks
3.8.1Phytochemistry of the coumarinCoumarin (1,2-benzopyrone
or chromen-2-one) belongs to a class of compounds present abu
Acknowledgment
Author contributions
Conflict of interest
Further reading
3.9.1. Phytochemistry and classification of the phloroglucinols, xanthones, and anthrones
3.9.1.1. Phloroglucinols
3.9.1.2. Xanthones
3.9.1.3. Anthrones
3.9.2. Biological activities of phloroglucinols, xanthones, and anthrones
3.9.2.1. Phloroglucinols
3.9.2.2. Xanthones
3.9.2.3. Anthrones
3.9.3. Extraction and purification techniques of phloroglucinols, xanthones, and anthrones
3.9.3.1. Phloroglucinols
3.9.3.2. Xanthones
3.9.3.3. Anthrones
3.9.4. Identification and quantification techniques of phloroglucinols, xanthones, and anthrones
3.9.4.1. Phloroglucinols
3.9.4.2. Xanthones
3.9.4.3. Anthrones
3.9.5. Levels founds of phloroglucinols, xanthones, and anthrones in foods/plants
3.9.5.1. Phloroglucinols
3.9.5.2. Xanthones
3.9.6. Effects of food processing on phloroglucinols, xanthones, and anthrones
3.9.6.1. Phloroglucinols
3.9.6.2. Xanthones
3.9.6.3. Anthrones
3.9.7. Pharmaceutical applications of phloroglucinols, xanthones, and anthrones
3.9.7.1. Phloroglucinols
3.9.7.2. Xanthones
3.9.7.3. Anthrones
3.9.8. Trends and concluding remarks
Acknowledgment
3.9.1Phytochemistry and classification of the phloroglucinols, xanthones, and anthrones3.9.1.1PhloroglucinolsPhloroglucinol de
Acknowledgment
Conflict of interest
References
Further reading.
Chapter 4: Analysis of aromatic acids (phenolic acids and hydroxycinnamic acids).
Recent Advances in Natural Products Analysis
Copyright
Dedication
Contents
Contributors
Foreword by Satyajit Sarker
Foreword by Geoffrey Cordell
Preface
Part I: Introduction to natural products analysis
Chapter 1: Introduction to natural products analysis
1.1. Introduction
1.2. Extraction of natural products
1.2.1. Solvent extraction (SE)
1.2.2. Solid-phase extraction (SPE)
1.2.3. Supercritical fluid extraction (SFE)
1.2.4. Microwave-assisted extraction (MAE)
1.2.5. Ultrasonic-assisted extraction (UAE)
1.2.6. Pulsed electric field (PEF) extraction
1.2.7. Enzyme-assisted extraction (EAE)
1.2.8. Pressurized liquid extraction (PLE)
1.3. Isolation and purification of natural products
1.4. Structural elucidation of the phytochemicals
1.4.1. Ultraviolet-visible spectroscopy
1.4.2. IR spectroscopy
1.4.3. NMR spectroscopy
1.4.4. Mass spectrometry
1.5. Applications of natural products and phytochemicals
1.6. Conclusion
Acknowledgment
Conflict of interest
References
Part II: Phenolics
Chapter 2: Analysis of monophenols
2.1. Introduction
2.2. Phytochemistry of representative monophenols
2.3. Origins and biodegradation of monophenols
2.4. Biological activity of monophenols
2.5. Toxicity of monophenols
2.6. Current and potential industrial applications of monophenols
2.7. Techniques of extraction, purification, and fractionation
2.8. Techniques of identification and quantification
2.9. Levels found in plant/food-based plants
2.10. Effect of food processing
2.11. Trends and concluding remarks
References
Chapter 3: Analysis of polyphenolics
References
3.1.1. Phytochemistry of the flavonoids
3.1.2. Biological activities of flavonoids
3.1.3. Current and potential industrial applications of flavonoids.
3.1.4. Possible interactions of flavonoids
3.1.5. Techniques of extraction, purification, and fractionation of flavonoids
3.1.6. Techniques of identification and quantification of flavonoids
3.1.7. Levels founds of flavonoids in plants/food-based plants
3.1.8. Effects of food processing in flavonoids
3.1.9. Trends and concluding remarks
Acknowledgment
Conflict of interest
References
3.2.1. Introduction of glycosidic derivatives of flavonoids
3.2.2. Phytochemistry and classification of glycosidic derivatives of flavonoids
3.2.3. Main representatives of glycosidic derivatives of flavonoids
3.2.4. Biological activities of glycosidic derivatives of flavonoids
3.2.5. Techniques of extraction and purification of glycosidic derivatives of flavonoids
3.2.6. Techniques of identification and quantification of glycosidic derivatives of flavonoids
3.2.7. Levels founds of glycosidic derivatives of flavonoids in foods/plants
3.2.8. Effects of food processing in glycosidic derivatives of flavonoids
3.2.9. Pharmaceutical applications of glycosidic derivatives of flavonoids
3.2.9.1. Medicinal uses
3.2.9.2. Uses as food
3.2.9.3. Tanning of leather
3.2.9.4. Natural plant pigments
3.2.10. Main conclusions
Acknowledgment
Author contributions
Conflict of interest
References
3.3.1. Phytochemistry of isoflavonoids
3.3.1.1. Properties of isoflavonoids
3.3.2. Biological activities of isoflavonoids
3.3.3. Current and potential industrial applications of isoflavonoids
3.3.4. Possible interactions properties of isoflavonoids
3.3.5. Techniques of extraction, purification, and fractionation of isoflavonoids
3.3.6. Techniques of identification and quantification of isoflavonoids
3.3.7. Levels found of isoflavonoids in plants/food-based plants.
3.3.8. Effects of food processing in phytochemicals
3.3.9. Trends and concluding remarks
Acknowledgment
Author contributions
Conflict of interest
References
Further reading
3.4.1. Introduction of lignans and flavonolignans
3.4.2. Main representative of lignans and flavonolignans
3.4.3. Biological activities of lignans and flavonolignans
3.4.3.1. Therapeutic perspectives of flavonolignans
3.4.4. Current and potential industrial applications of lignans and flavonolignans
3.4.5. Techniques of extraction, purification, and fractionation of lignan and flavonolignans
3.4.5.1. Classical methods of extraction of lignans
3.4.5.2. Microwave-assisted extraction
3.4.5.3. Use of HPLC for the characterization of SDG
3.4.5.4. Techniques for characterization of lignans
3.4.5.5. Flow diagram for the extraction of lignans from flaxseed
3.4.5.6. Fractionation of lignans
3.4.6. Techniques of identification and quantification of lignan and flavonolignans
3.4.7. Effect of processing and storage on lignans and flavonolignans content in foods
3.4.8. Level of lignans and flavonolignans in food/plants-based products
3.4.9. Trends and concluding remarks
Acknowledgment
Author contributions
Conflict of interest
References
3.5.1. Phytochemistry of stilbenoids
3.5.2. Biological activities of stilbenoids
3.5.3. Current and potential industrial applications of stilbenoids
3.5.4. Possible interactions of stilbenoids
3.5.5. Techniques of extraction, purification, and fractionation of stilbenoids
3.5.6. Techniques of identification and quantification of stilbenoids
3.5.7. Levels of stilbenoids found in plants or food-based plants
3.5.8. Effects of food processing on stilbenoids
3.5.9. Trends and concluding remarks.
3.5.1Phytochemistry of stilbenoidsThe hydroxylated derivatives of stilbenes are called stilbenoids and there are two general i
Acknowledgment
Author contributions
Conflict of interests
References
Further reading
3.6.1. Phytochemistry of the tannins
3.6.2. Biological activities of tannins
3.6.3. Current and potential industrial applications of tannins
3.6.4. Possible interactions of tannins
3.6.5. Tannins techniques of extraction, purification, and fractionation
3.6.6. Tannins techniques of identification and quantification
3.6.7. Levels founds of tannins in plants/food-based plants
3.6.8. Effects of food processing on tannins
3.6.9. Trends and concluding remarks
Acknowledgment
Conflict of interest
References
3.7.1. Phytochemistry of the curcuminoids
3.7.2. Biological activities of curcuminoids
3.7.3. Current and potential industrial applications of curcuminoids
3.7.4. Possible interactions of curcuminoids
3.7.5. Techniques of extraction, purification, and fractionation of curcuminoids
3.7.6. Techniques for identification and quantification of curcuminoids
3.7.7. Levels of curcuminoids founds in plants/food-based plants
3.7.8. Effects of food processing on curcuminoids
3.7.9. Trends and concluding remarks
Acknowledgment
Conflict of interest
References
3.8.1. Phytochemistry of the coumarin
3.8.1.1. Classification of coumarin
3.8.2. Biological activities of coumarin
3.8.3. Current and potential industrial applications of coumarin
3.8.4. Possible interactions of coumarin
3.8.5. Techniques of extraction, purification, and fractionation of coumarin
3.8.6. Techniques of identification and quantification of coumarin
3.8.6.1. The titrimetric method
3.8.6.2. Calorimetric methods
3.8.6.3. Spectrophotometry
3.8.6.4. Paper chromatography.
3.8.6.5. Thin-layer chromatography (TLC)
3.8.6.6. Gas chromatographic method
3.8.6.7. High-performance liquid chromatography (HPLC)
3.8.7. Levels founds of coumarin in plants/food-based plants
3.8.8. Effects of food processing on coumarin
3.8.9. Trends and concluding remarks
3.8.1Phytochemistry of the coumarinCoumarin (1,2-benzopyrone
or chromen-2-one) belongs to a class of compounds present abu
Acknowledgment
Author contributions
Conflict of interest
Further reading
3.9.1. Phytochemistry and classification of the phloroglucinols, xanthones, and anthrones
3.9.1.1. Phloroglucinols
3.9.1.2. Xanthones
3.9.1.3. Anthrones
3.9.2. Biological activities of phloroglucinols, xanthones, and anthrones
3.9.2.1. Phloroglucinols
3.9.2.2. Xanthones
3.9.2.3. Anthrones
3.9.3. Extraction and purification techniques of phloroglucinols, xanthones, and anthrones
3.9.3.1. Phloroglucinols
3.9.3.2. Xanthones
3.9.3.3. Anthrones
3.9.4. Identification and quantification techniques of phloroglucinols, xanthones, and anthrones
3.9.4.1. Phloroglucinols
3.9.4.2. Xanthones
3.9.4.3. Anthrones
3.9.5. Levels founds of phloroglucinols, xanthones, and anthrones in foods/plants
3.9.5.1. Phloroglucinols
3.9.5.2. Xanthones
3.9.6. Effects of food processing on phloroglucinols, xanthones, and anthrones
3.9.6.1. Phloroglucinols
3.9.6.2. Xanthones
3.9.6.3. Anthrones
3.9.7. Pharmaceutical applications of phloroglucinols, xanthones, and anthrones
3.9.7.1. Phloroglucinols
3.9.7.2. Xanthones
3.9.7.3. Anthrones
3.9.8. Trends and concluding remarks
Acknowledgment
3.9.1Phytochemistry and classification of the phloroglucinols, xanthones, and anthrones3.9.1.1PhloroglucinolsPhloroglucinol de
Acknowledgment
Conflict of interest
References
Further reading.
Chapter 4: Analysis of aromatic acids (phenolic acids and hydroxycinnamic acids).