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Food Res Int

Title:		Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
Author(s):		Giacometti J; Bursac Kovacevic D; Putnik P; Gabric D; Bilusic T; Kresic G; Stulic V; Barba FJ; Chemat F; Barbosa-Canovas G; Rezek Jambrak A;
Address:		"Department of Biotechnology, University of Rijeka, Radmile Matejcic 2, 51000 Rijeka, Croatia. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: dbursac@pbf.hr. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: pputnik@alumni.uconn.edu. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Department for Food Technology and Biotechnology, University of Chemistry and Technology, Rudera Boskovica 35, 21 000 Split, Croatia. Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 42, 51410 Opatija. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de Valencia, Avda. Vicent Andres Estelles, s/n, Burjassot, 46100 Valencia, Spain. Universite d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, 84000 Avignon Cedex, France. Center for NonThermal Processing of Food, Biological Systems Engineering, Washington State University, L.J. Smith Hall 220, Pullman, WA 99164-6120, USA"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180620
Issue:
Page Number:		245 - 262
DOI:		10.1016/j.foodres.2018.06.036
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage. EOs have different therapeutic benefits (e.g. antioxidant, anti-inflammatory, antimicrobial, and antifungal), while BACs mostly affect nutritive, chemical, microbiological, and sensory quality of foods. Currently, many plant extracts are used for functional (healthy) foods, which additionally fuels consumer and industrial interest in sustainable and non-toxic routes for their production. EO yields from dried plants are below 5%. Their extraction is strongly dependent on the hydrophobic or lipophilic character of target molecules, hence the common use of organic solvents. Similarly, BACs encompass a wide range of substances with varying structures as reflected by their different physical/chemical qualities. Thus, there is a need to identify optimal non-toxic extraction method(s) for isolation/separation of EO/BCs from plants. Various innovative non-thermal extractions (e.g. ultrasound-, high-pressure-, pulsed electric fields assisted extraction, etc.) have been proposed to overcome the above mentioned limitations. These techniques are 'green' in concept, as they are shorter, avoid toxic chemicals, and are able to improve extract yields and quality with reduced consumption of energy and solvents. This research provides an overview of such extractions of both BAC and EOs from Mediterranean herbs, sustained by innovative and non-conventional energy sources"
Keywords:		"Antioxidants/analysis/chemistry/*isolation & purification Chemical Fractionation/methods Green Chemistry Technology/methods Lamiaceae/*chemistry Mediterranean Region Oils, Volatile/analysis/chemistry/*isolation & purification Olea/chemistry Plant Extracts;"
Notes:		"MedlineGiacometti, Jasminka Bursac Kovacevic, Danijela Putnik, Predrag Gabric, Domagoj Bilusic, Tea Kresic, Greta Stulic, Visnja Barba, Francisco J Chemat, Farid Barbosa-Canovas, Gustavo Rezek Jambrak, Anet eng Research Support, Non-U.S. Gov't Review Canada 2018/09/10 Food Res Int. 2018 Nov; 113:245-262. doi: 10.1016/j.foodres.2018.06.036. Epub 2018 Jun 20"