Similarly to how free radicals damage surface skin cells, keratinization of the skin, when the epithelial cells lose their moisture and become hard and dry, can occur in the mucous membranes of the respiratory, gastrointestinal tract and urinary tract.

At this point, the data does not show that all antioxidants are effective in protecting against heart disease, but some, such as vitamin C, do seem to be. The American Journal of Clinical Nutrition featured a study that found those with high levels of vitamin C in their blood had almost a 50 percent decreased risk of stroke.

Countless studies also have found that people who consume highly plant-based diets — loaded with things like fresh veggies, herbs, spices and fruit — have a better chance of living longer and healthier lives with less heart disease.

Some research has unearthed a potential connection between antioxidants and cancer. In fact, studies have found that high intakes of vitamin A, vitamin C and other antioxidant foods could help prevent or treat several forms of cancer thanks to their ability to control malignant cells in the body and cause cell cycle arrest and apoptosis destruction of cancer cells.

Retinoic acid, derived from vitamin A, is one chemical that plays important roles in cell development and differentiation, as well as cancer treatment. Lung, prostate, breast, ovarian, bladder, oral and skin cancers have been demonstrated to be suppressed by retinoic acid.

Another study collected numerous references demonstrating the findings of retinoic acid in protection against melanoma, hepatoma, lung cancer, breast cancer and prostate cancer. Many studies have found that people eating plant-based diets high in antioxidants, such as the Mediterranean diet , have better protection over cognition.

In addition to improving heart health and cognitive function, some research suggests that antioxidants could aid in the prevention of type 2 diabetes. For example, one animal model out of Japan showed that administering antioxidants to mice helped preserve the function of beta cells in the pancreas, which are responsible for the production of insulin.

Another large review of 12 studies found that vitamin E helped reduce blood sugar levels, while vitamin C was effective at decreasing levels of oxidative stress. Antioxidants may be easier to add to your diet than you might think. Based on ORAC scores provided by Superfoodly based on research from a broad number of sources , below are some of the top antioxidant foods by weight:.

The ORAC scores above are based on weight. This means that it might not be practical to eat high amounts of all of these antioxidant foods. Other high-antioxidant foods not listed above, which are still great sources and highly beneficial, include common foods like:. Try to consume at least three to four servings daily of these antioxidant-rich foods even more is better for optimal health.

Along with antioxidant foods, certain herbs, spices and essential oils derived from nutrient-dense plants are extremely high in healing antioxidant compounds. Here is another list of the herbs you can try adding to your diet for increased protection against disease.

Look for percent pure therapeutic grade oils, which are highest in antioxidants:. Other antioxidant-rich herbs include garlic, cayenne pepper and green tea.

Aim to consume two to three servings of these herbs or herbal teas daily. The American Heart Association, Mayo Clinic and Cleveland Clinic recommend getting antioxidants from whole foods and a wide variety of sources. Glutathione is a peptide consisting of three key amino acids that plays several vital roles in the body, including helping with protein use, creation of enzymes, detoxification, digestion of fats and destruction of cancer cells.

Glutathione peroxidase can prevent lipid peroxidation, which can fight inflammation. Derived naturally from foods like berries and leafy greens, quercetin seems to be safe for almost everyone and poses little risk. Most studies have found little to no side effects in people eating nutrient-dense diets high in quercetin or taking supplements by mouth short term.

Amounts up to milligrams taken twice daily for 12 weeks appear to be very safe for helping manage a number of inflammatory health problems, including heart disease and blood vessel problems, allergies, infections, chronic fatigue and symptoms related to autoimmune disorders like arthritis.

Lutein has benefits for the eyes, skin, arteries, heart and immune system, although food sources of antioxidants seem to be generally more effective and safer than supplements. Some evidence shows that people who obtain more lutein from their diets experience lower rates of breast, colon, cervical and lung cancers.

Known for improving immunity, vitamin C helps protect against colds, the flu, and potentially cancer, skin and eye problems. Resveratrol is an active ingredient found in cocoa, red grapes and dark berries, such as lingonberries, blueberries, mulberries and bilberries.

Astaxanthin is found in wild-caught salmon and krill and has benefits like reducing age spots, boosting energy levels, supporting joint health and preventing symptoms of ADHD. Selenium is a trace mineral found naturally in the soil that also appears in certain foods, and there are even small amounts in water.

Selenium benefits adrenal and thyroid health and helps protect cognition. It may also fight off viruses, defend against heart disease and slow down symptoms correlated with other serious conditions, like asthma.

Chlorophyll is very helpful for detoxification and linked to natural cancer prevention, blocking carcinogenic effects within the body, and protecting DNA from damage caused by toxins or stress.

Cooking can alter the content of antioxidants in food, and certain cooking methods can have a different impact on antioxidant levels. One study published in Preventive Nutrition and Food Science evaluated the effects of different cooking methods on the antioxidant content of red pepper to determine which methods can help minimize antioxidant loss.

Interestingly, researchers found that stir-frying and roasting helped retain the most antioxidants, while boiling and steaming caused significant reductions in antioxidant levels.

Ascorbic acid, also known as vitamin C, is a water-soluble vitamin, which means that it dissolves in water. For this reason, cooking food in water with methods like boiling can cause a huge reduction in antioxidant content. However, not all compounds on the antioxidants list are affected in the same way by cooking.

For example, one study found that consuming tomatoes cooked in olive oil significantly enhanced levels of lycopene in the blood by up to 82 percent compared to a control group. Similarly, another study in British Journal of Nutrition showed that stir-frying carrots significantly boosted the absorption of beta-carotene.

For example, because during exercise oxygen consumption can increase by a factor of more than 10, taking high doses of antioxidants might interfere with proper exercise recovery. When it comes to protection against things like cancer or heart disease, overall the medical literature seems conflicting.

Although some studies found a positive relationship between antioxidant supplementation and risk reduction, others have not found such positive effects. Popular Nutrition Posts All Time This Week {position} Detox Your Liver: A 6-Step Liver Cleanse.

More Nutrition Dr. Axe on Facebook 82 Dr. Axe on Twitter 4 Dr. Axe on Instagram Dr. Axe on Google Plus Dr. Alkaloids are often found in plants as salts of organic acids that are water-soluble under acidic circumstances 48 , Moreover, solubility in water increases due to the replacement of organic acid in alkaloid salts by inorganic acid salt Binary solvent mixtures e.

In addition, binary solvent like aqueous acetone is better for the extraction of flavanols with higher molecular weight Additionally, the mixture of water and alcohol ethanol could be more successful solvent mixture than single solvent in the extraction of polyphenols 41 , An organic solvent like methanol might effectively extract moderately polar and polar phenolic molecules e.

This hazardous alcohol might be a concern for food safety. Solvents used in producing plant extracts might be removed at the end of the processing step e. Their level is limited due to quality and safety concerns 53 , 55 ; moreover, their maximum limitations are shown in Table 1 below.

Table 1. Properties of solvents arranged according to decreasing polarity 38 , 53 , 55 , The technology extraction factors influencing the composition of water or ethanol-water plant extracts include the solvent ethanol concentration, mineral composition of water , the extraction time and temperature, the plant-to-solvent ratio, the size and part of plants, the used container, the addition of other ingredients such as acids, sugar or milk, and others 57 — Acidification of the solvent can enhance the extraction; for example, hydrochloric acid, acetic acid, or other acids might be used 34 , 60 , Moreover, Lajoie et al.

Different techniques can be used to extract bioactive compounds from the plants and are classified as conventional and nonconventional approaches. These methods are decoction, leaching, maceration, hydro and steam distillation, percolation, digestion, soxhlet extraction, heat, reflux extraction, and others 63 , However, their disadvantages include lower extraction selectivity, a longer time of extraction, and thermal destruction of heat liable chemical compounds at higher temperatures 34 , Moreover, these conventional methods might require the use of pure and expensive solvents, which might be toxic.

Increasing the temperature enhances the solubility and diffusion coefficient of the phenolic compounds, which speeds up the extraction process However, some compounds may degrade at higher temperatures; for example, rutin begins to degrade at 75°C, and its concentration decreases with increasing temperature until it is no longer quantifiable 90°C 58 , Moreover, the concentration of volatile compounds in the final extract could increase as a function of the temperature, implying that if the water is not hot enough, the aroma from herbs would not be released optimally On the other hand, non-conventional approaches include ultrasound, subcritical and supercritical fluid, microwave, enzyme, pulsed electric fields, instant controlled pressure drop, extrusion, and other assisted extractions 34 , The advantages of supercritical fluid extraction are that it is suitable for heat-sensitive compounds and prevents their oxidation, ecology without toxic solvents, shorter extraction time, and low viscosity and higher diffusion coefficient That method might extract compounds like flavonoids, carotenoids, essential oils, and fatty acids from natural plant materials; moreover, it might employ several permitted extraction solvents; for example, non-polar hydrocarbons such as propane and butane, carbon dioxide, butane, nitrous oxide, ethanol, etc.

On the other hand, supercritical fluid extraction is unsuitable for extracting polar compounds Extraction by the pulsed electric field is ideal for a high number of samples for a short extraction time; moreover, this technique facilitates purified extract, minimizes the degradation of the thermolabile compounds, and increases the extraction yield 69 , However, process parameters must be carefully monitored since they depend on various factors such as specific energy input, pulse number, field strength, and temperature 69 , Ultrasonic-assisted extraction is a process that extracts target molecules from a mixture of solvents by using ultrasound energy.

Furthermore, the benefits of this technology include a higher yield with a shorter processing time and a lower quantity of chemicals and energy 69 , In contrast, soluble phenolic compounds like anthocyanins are found inside the cell vacuoles 72 , The high temperature of the solvent may promote the distribution of cell wall polysaccharides into the solvent and weaken the integrity of the cell wall, allowing phenolic compounds to pass into the infusion easily 75 , Their extractability could also be influenced by the chemical properties of phenolic substances, such as their molecular structure, polarity, concentration, number of aromatic rings, and hydroxyl groups.

Complete extraction of some polyphenols may not be possible due to the formation of complexes with other metabolites, such as proteins and carbohydrates 77 — Moreover, it is important to consider that the overall activity of plant extracts may be caused by combinations of constituents with synergistic, additive, or antagonistic effects.

For example, high thiamine concentrations 0. This study evaluates the potential of aqueous or ethanolic plant extracts rich in bioactive compounds as a natural food additive. In addition, the present paper aims to collect and provide some of the most recent literature on water-ethanol plant extracts and their food applications to present well-arranged data using tables.

The application of active plant extracts in oil, beverages, pastry, meat, and dairy products was also studied in detail. The current trend is a healthy lifestyle and diet; therefore, consumers worldwide demand the development of food with a reduced level of synthetic ingredients like colorings, flavors, stabilizers, preservatives, and other food additives 82 , These requirements respond to concerns about the potentially harmful effects of long-term consumption of artificial additives on human health Consequently, there is an effort to find alternative natural food additives with appropriate organoleptic, antioxidant, or antibacterial properties that will extend the shelf life of food products and be attractive to consumers 33 , 82 , 83 , Lipids are the food ingredients most susceptible to oxidation, which limits the shelf life of products or changes their quality and nutritional value.

The most prevalent cause of rancidity is lipid autooxidation, a free radical chain reaction. Heat, light, oxidants, ionizing radiation, metalloproteins, transition metals, enzymes, and compounds susceptible to homolytic cleavage might initiate lipid oxidation.

Oxidative changes can result in rancidity, change in flavor and odor, color loss, nutritional value, or toxic compounds that can be harmful to consumer health hydroperoxides, endoperoxides, and epoxides of fatty acids and cholesterol, alkoxy and hydroxy radicals, aldehydes such as malondialdehyde 86 — Antioxidants can delay the oxidation of lipids in food, which helps in food preservation by slowing the development of rancidity and color change.

Natural antioxidants are a heterogeneous group of compounds with various chemical properties. This category includes phenolic compounds such as flavonoids, and the antioxidant activity AA is affected by their chemical structure and interaction with biomembranes.

Many compounds have AA and might inhibit oxidation, but only some of them can be used in food. On the other hand, several natural antioxidants showed lower antioxidant activities than their synthetic counterparts, suggesting that they should be applied to food in larger amounts Although the traditional usage of plants supports their safety, and they are generally recognized as safe GRAS food additives, many of them have not been studied in scientific research, and their efficacy and safety have not been thoroughly established The biological effect of plant extract might be therapeutic, functional, or poisonous and depend on the quantity and quality of the components For example, their application may cause phytotoxicity and allergies in excessive concentrations 85 , 94 ; moreover, some extracted polyphenols in higher doses might contribute to the development and progression of cancer If plant extract e.

Also, the type of solvent should be considered because an aqueous extract may be classified entirely differently from a plant extract prepared with other solvents According to López-Rodríguez et al.

The examples of leaves extract in this group are rosemary extracts Rosmarinus officinalis L. Roots are another part of plants that could be used for the preparation of extracts; for example, the powder of three herbal roots Angelica gigas Nakai, Phlomis umbrosa Turcz.

Other roots used to prepare aqueous-ethanolic extract with maltodextrin are Panax notoginseng and Astragalus membranaceus Fisch. Additionally, the presence of saponins in quillaia extract was responsible for the adverse effects on human health In addition, betanin extracted from beetroot was accepted as food additive E; this natural colorant provides a red-violet color when applied to food The majority of approved application of beetroot extract has no maximum numerical level for a food additive, and only the necessary amount of extract is utilized quantum satis However, the application of colors is forbidden in any food products for infants and young children However, a safe dose could not be established Because EGCG is a polar molecule soluble in water and ethanol-water mixtures , adverse effects related to the consumption of green tea were observed on both aqueous and hydroalcoholic extracts Functional food fortified with plant extracts appear across food categories, as shown in Figure 2.

Herbal extracts have the potential to be used in different food products containing fats and oils, including biscuits, fresh meat, meat preparations, cheeses, yogurts, margarine, mayonnaise or salad dressings, and other products 81 , 83 , 86 , Before food application of extract, it is necessary to consider the type of food matrix to which it will be added because the nature of some natural antioxidants might limit their solubility depending on whether they are hydrophilic or hydrophobic For example, the lipophilic nature of carotenoids might limit their solubility in aqueous-based products In contrast, hydrophilic molecules like phenolic acids cannot be easily incorporated into high-fatty food products such as oils and fats , Moreover, adding plant extracts into the food matrix can be challenging since the bioactive compounds are exposed to different processing conditions, affecting their stability In addition, various degradation mechanisms of bioactive molecules, like oxidation, hydrolysis, condensation, enzymatic deterioration, polymerization, and others, can occur due to the heterogeneous composition of the extract , Because plant extracts are usually potent antioxidants, rich in phenolic compounds, they are likely to contribute to the bitter taste, astringency, and darkening of manufactured food and beverages 23 , , , Because of changes in the organoleptic properties of food products, consumers may reject food or beverages containing plant antioxidants, especially those with essential oils Furthermore, these volatile essential oils give a strong flavor, and polyphenols may have an unpleasant taste; therefore, encapsulation methods might mask these compounds before they are added to food 92 , For example, liposomes, nanoemulsions, nanoparticles, phytosomes, and ethosomes might be used to protect and improve the stability of plant bioactive molecules On the other hand, another potential strategy for overcoming natural extracts limits is investigating the synergistic and additive interactions between antioxidants, which might result in more effective multi-antioxidant systems with less of each component , Edible vegetable oils are mainly triacylglycerols, composed of various fatty acids, which are highly susceptible to oxidative processes As mentioned above, the hydrophilic character of phenolic acids may limit their potential application as antioxidants in oils; however, modifying their chemical structure by incorporating them into triacylglycerols might enhance their solubility and broaden their use in emulsions Lipid oxidation is one of the most significant issues during the frying and storage processes, which results in the formation of free radicals, the loss of food quality, and it could cause illness , According to Soleimani et al.

and aerial parts extract of Echinacea purpurea L. Both extracts could be appropriate alternatives to synthetic antioxidants, having no additional limits to get optimal effects. Pourashouri et al. Aqueous extracts from aromatic herbs such as sage, sweet marjoram, and dittany showed a protective ability against lipid oxidation in refined sunflower oil.

This ability to slow the oxidation of lipids is probably due to the high level of polyphenols, which might actively eliminate active oxygen and suppress its negative effects Casarotti and Jorge studied the thermal stability of soybean oil containing rosemary extract over h heating at °C.

The addition of rosemary extract increased the oxidative stability of oil and resulted in a lower production of total polar compounds. Moreover, this extract showed a higher antioxidant potential compared to the synthetic antioxidant tertiary butylhydroquinone TBHQ.

According to Wang et al. Phenolic constituents such as carnosol, carnosic acid, and rosmarinic acid were detected in rosemary extract , These compounds might affect the oxidative stability of flaxseed oil during storage due to the synergistic interaction of naturally occurring tocopherol with potential pro-oxidant activity In addition, Chammem et al.

This extract can slow down oil oxidation throughout its use in frying. A pleasant flavor was detected in oil treated with rosemary extract during frying.

Rosemary extract E might be used in various water-free fats and oils. This food additive is used commercially in pumpkin MVDr. Jiří Pantůček - TopVet, China , linseed Green idea s.

Jiří Pantůček - TopVet, Czech Republic , and rice oils Allnature s. Other applications of the food additive E are fish and algal oils; frying oils and fats; beef, poultry, sheep, and porcine fats; lard; oils and fats used in the professional production of heat-treated meals Other applications of the food additive E are fish and algal oils; frying oils and fats; beef, poultry, sheep, and porcine fats; lard; oils and fats used in the professional production of heat-treated meals.

Examples of commercial items are fish oil Neuro treska Nom oils, Czech Republic , algae oil capsules Kala Health, Netherlands , and professional sunflower oil for frying Olitalia, Italy. Moreover, rosemary extracts cannot be applicated to virgin, olive, and pomace oils Maintaining the quality of baked goods such as biscuits is important from an economic point of view because they are stored for a longer period before consumption.

We can find a few studies dealing with adding plant ethanol-water extracts rich in phenolic compounds to biscuits to increase their shelf life, detailed in Table 3 , , The natural extracts made from raisins Vitis vinifera and drumstick leaves Moringa oleifera had a stronger activity than the synthetic antioxidants BHA.

Caleja et al. In addition, Kozlowska et al. Although including hyssop or lemon balm extracts in the formulation of cookies may increase their quality and appeal to consumers, synthetic antioxidant BHA 0.

A few authors have dealt with the use of natural extracts obtained from by-products such as lemon or grape pomace , in biscuits. Biscuits enriched with ethanol extract from citrus lemon pomace showed higher antioxidant activity and phenolic content and improved nutraceutical properties than the control sample Plant extracts can be used as additives in bakery products, including muffins, cakes, bread, and snacks taralli — round breadsticks.

The addition of roselle extract to cupcakes enhanced their ash, fiber, ascorbic acid, and total anthocyanins content, and the last one caused the color of the muffins turned pink The hardness, adhesiveness, gumminess, and chewiness of the cake increased as the amount of extract in the cake was higher, whereas the cohesiveness, springiness, and resilience decreased Furthermore, Nedamani prepared cakes containing Berberis Vulgaris extracts, lycopene and chlorophyll oleoresins tomato, spinach as natural colorants.

The panelists considered that colored cakes are more interesting for consumption than non-colored cakes. However, cakes made with Berberis vulgaris extract got the lowest color, taste, and odor scores, while texture and porosity were comparable to other samples. The novel product taralli with olive leaves extract had better nutritional quality, increased TPC, TFC, and AA.

The sensory aspect was comparable to the control sample Several studies have looked at adding plant extracts to bread made from flaxseed hull, barley hull , green parts of the Tartary buckwheat , grape seeds or spearmint Fortified bread with spearmint extract had higher TPC, DDPH radical scavenging activity, and ferrous-ion chelating FIC ability than the control bread.

The strong taste of spearmint may account for the decrease in sensory scores Moreover, rosemary extract may be used in products like whole grain crispbread Celpo spol.

Oetker, Germany , buns with chocolate-flavored filling Tims Foods Ltd. Another application of antioxidant E is whole grain biscuits Pečivárne Lipt. Hrádok s. In addition, the pretzels Perfetti Van Melle Czech Republic, s. Additionaly, beetroot extract E is used in carrot cake cupcakes Wicked, United Kingdom , burritos Old El Paso, France , snuggles Snack Day, Germany , birthday cakes Fibre One, United Kingdom , and familial biscuits Mini BN.

Meat and minced meat are highly susceptible to oxidation and microbial contamination due to their high-fat content, unsaturated fatty acids, moisture, texture, and lack of heat treatment During the meat processing and storage process, several changes occur, forming several reactive and toxic compounds.

Oxidation of meat products can change the color, aroma, taste, texture, and appearance of the product; hence, sensory qualities are the most critical factors for determining the oxidation level and shelf life of meat The use of plant extracts in meat products has received interest due to their beneficial natural antioxidant and antibacterial properties.

Table 4 shows the application of various plant extracts as antioxidants and possible antimicrobial agents that benefit several meat products. During meat storage and processing, ferric heme hemin might dissociate from the heme-globin complex; consequently, released hemin might be a primary promoter of lipid oxidation and play an essential role in the catalysis of lipid peroxidation , Additionally, reactive oxygen species and heme oxygenase might destroy the heme ring and release iron from it Green tea extract can increase the color fastness of fresh meat products The vermilion color of meat is caused by oxymyoglobin, whereas the brown color is caused by metmyoglobin, which is formed by the oxidation of oxymyoglobin Green tea extract contains catechins, which show high AA in chicken and beef The addition of antioxidants delays lipid oxidation, inhibit oxidative transformation, and improve meat quality.

Natural antioxidants can contribute significantly to developing functional meat products with higher nutritional and health advantages, extended shelf life, and superior product quality.

For example, ethanol extracts from rosemary and thyme and clove concentrate were added to minced meat as natural preservatives. Lyophilized extracts from fenugreek seeds and ginger rhizomes added to the beef patties showed vigorous AA comparable to commercial antioxidants.

These lyophilized extracts can inhibit lipid oxidation during cold storage, preventing discoloration and forming a rancid odor and thiobarbituric acid In other studies, they applied plant extracts in meat patties, for example, Betula pendula , Moringa oleiferia and Humulus lupulus L.

According to Azman et al. The extract demonstrated the ability to delay the lipids degradation present in the muscle of the meat The incorporation of clove extract in preparing cooked beef patties resulted in a significant decrease in thiobarbituric acid reactive substances TBARS value, carbonyl content, and enhancement of the stability of sensory attributes.

It was used to hinder protein and lipid oxidation The moringa extract had higher TPC and was more effective than BHT in keeping pre-cooked chilled goat meat patties at a low TBARS level which suggests that lipid peroxidation was slowed Consumers preferred patties with hop infusion over those with hop powder Beef patties treated with perilla extract had higher sensory scores than control samples; also, this meat product may have increased shelf life by inhibiting the growth of Escherichia coli and aerobic bacteria during the storage period In addition to beef, chicken, mutton, and goat meat, herbal extract was also used in fish meat.

It slowed lipid and protein oxidation during storage at 4°C, reducing TBARS values and protein carbonyl contents Furthermore, plant extracts of grape seeds, pomegranate rind , and rosemary were added to the minced fish. These extracts have the potential to be used as a natural antioxidant in raw minced fish tissue to slow oxidative changes and extend frozen storage time , Another potential use of plant extracts is in salami, sausages, and other charcuterie products.

According to de Carvalho et al. The addition of 0. Furthermore, Baldin et al. This addition of extract improved taste and texture acceptability; however, color, aroma, and pH value were reduced Jones et al. The concentration of rooibos extract 1. Aspalathus linearis has the potential to be a natural preservative because it prevents lipid oxidation, which inhibits the growth of bacteria C.

perfringens as well as the outgrowth and germination of their spores Adding herbal extracts might be an alternative to the reduced salt content in meat products; for example, the application of basil extract increased the salty taste of low-sodium hams Another application of plant extract could be as a natural colorant , ; for example, beetroot extract and powder freeze-dried might be used as alternatives to carmine in sausage processing.

Only a few studies investigated synergistic effects between plant extracts and essential oils on meat products , For example, the combinational effects of aqueous grape seed extract 0. Additionally, thymol and carvacrol were the bioactive compounds responsible for the synergistic effect The combinations of these natural preservatives could replace synthetic antioxidants in a minced pork meatball with equivalent antimicrobial and antioxidant activities Furthermore, the synergistic interaction was observed between organic acids such as malic and citric acid plant extracts and thymol, p-cymene, and carvacrol essential oils The concentration of extract with antioxidant activity in meat products was restricted in a few studies due to the deterioration of organoleptic qualities, the emergence of off-flavors, and the bitterness of the product 23 , , This may occur due to the interaction of phenolic compounds with other meat components such as lipids, mineral elements, and proteins in muscles 23 , , Plant extracts are increasingly being used to substitute nitrites, mostly by utilizing plants such as radish, beetroot, tarragon, celery, lettuce, mint, spinach, basil, and other plants rich in natural nitrites Adding these natural nitrite replacers could help produce meat products with the typical pink color of preserved meat and comparable levels of microbiological safety In the food industry, spice extracts obtained by distillation in the form of essential oils or oleoresins can be applicated.

However, their use necessitates precision in dosing and sufficient dispersion Rosemary extract E may be used in a variety of meat products, including fried chicken nuggets Carnj Societa Cooperativa Agricola, Italy , pork spread Uzeniny Pbram, a. Extract of beetroot is used as food colorant E; one of the most popular applications is into sausage; for example, salami Bolzano Aubel, Belgium , Salami FinBec and garlic salami Boni, Belgium , Salami Delifin, France , and original snacks saucisses Isla Mondial, France.

Enriching dairy products with herbs or spices can help provide functional products with nutritional and healing properties. The main problem with using herbs in cheese production is the possibility of microbial contamination on their surface.

Therefore, scientific research is currently focused on developing new methods for the use of natural extracts as preservatives Plant extracts with antioxidant or antibacterial activities have been used in dairy products, for example, to enhance the appearance and overall attractiveness add color, flavor, and taste for consumers and improve the shelf life, concentration of antioxidants, and total phenolics of food.

Table 5 provides an overview of the current applications of aqueous or ethanolic plant extracts in dairy products. Due to their higher moisture content, microbial contamination is more common in soft cheeses than in hard or semi-hard cheeses.

Bacterial contamination can occur during technical processing owing to higher handling during manufacture, harmful microorganisms in cheese cultures, or inadequate cooling throughout the production till consumption.

The presence of pathogenic microbes and molds may reduce the shelf life of cheese, but they also pose a health concern to consumers.

The objective is to minimize these health risks due to the microorganisms with minimal physical, chemical, and organoleptic changes 33 , For example, pine needles extract Cedrus deodara Roxb. improved lipid oxidative stability by significantly lowering the TBARS and free fatty acid values Additionally, fermented cottage cheese with Morus alba had superior nutraceutical properties, and the extract had high antioxidant activity DPPH Adding Inula britannica extract increased the protein and ash contents of cheddar-type cheeses, with concomitant decreases in the total solids, fat content, and pH.

The AA decreased with increasing storage time, correlated with the decreasing content of phenolic substances. The decreases could be related to fermentation and maturation, during which phenolic compounds could interact with milk proteins.

Furthermore, Inula britannica extract fortification gave a more desirable texture to the cheeses and uplifted their ratings for odor and taste , Some cheeses treated with plant extracts showed a higher content of protein, ash, and total polyphenols than the control, as well as decreased pH, fat, and total dry matter values.

The addition of the extract probably caused the polyphenols to interact with the milk protein, leading to protein precipitation and cross-linking, and a higher amount of whey was released from the cheese matrix , , A similar trend of increased protein yield in cheeses treated with extracts was observed after the addition of an aqueous dehydrated green tea extract and ethanol-water extract from grape skin Fermented dairy products, such as yogurt and milk, are a great matrix for adding plant extracts containing bioactive substances and preparing functional food.

The addition of plant extracts had varying degrees of effect on the physicochemical quality of the yogurt. For example, increasing antioxidant properties, total phenolic content, acidity, and viscosity; however, the pH and syneresis of yogurt decreased compared to the control sample , , These fortified yogurts were characterized by a high content of bioactive peptides and improved antioxidant activities; additionally, in yogurt with peppermint extract, bacteria had the most increased proteolytic activity throughout fermentation and storage in the fridge The antioxidant activity of yogurt is affected by bacterial fermentation, which results in the release of bioactive peptides According to Hasneen et al.

Fortifying yogurt with 1. However, marjoram and sage extract slightly reduced their development than the control sample. There was a difference in titratable acidity; marjoram and sage extracts slowed acid growth in yogurt, resulting in higher pH values in the resultant products Additionaly, the addition of rose extracts prolonged the time of preservation of the yogurt at 4°C, and the sensory and qualitative properties were maintained during days refrigerating storage Srivastava et al.

Tang et al. The antioxidant activity in yogurt was preserved from loss by encapsulating the extract According to Nuraeni et al. Furthermore, roselle extract was used to prepare fortified goat-milk yogurt with anti-diabetic potency due to increased α-glucosidase inhibitory activity It was also reported that roselle extract could suppress the growth of Escherichia coli and coliform bacteria in vitro and could be used in dairy products as an antibacterial agent and natural food colorant , Additionally, roselle extract can be used to replace artificial red colorants in food because it contains water-soluble anthocyanins, which can be used as a natural color additive Moreover, anthocyanins E are approved as a natural colorant by the European Union.

However, anthocyanins can be considered as more unstable molecules in the food product than synthetic dyes because their color stability is strongly influenced by various factors such as pH, high temperature, light, oxygen, solvents, enzymes, and other agents , In addition, microencapsulation is an effective method for protecting the activity of this group of phenolic compounds According to Rozan et al.

In addition, developed yogurt had increased total phenolic compounds and total carotenoids Rosemary extract E might be used in different dairy products, such as UHT milk, dehydrated milk, flavored fermented milk products, creams, unripened cheese, and processed cheese Waldbaum Company, United States , and creamy gorgonzola dip Finesse Records, United States.

Another food additive is beetroot red E , which is used as a coloring in various dairy products; for example, milblu creamy yogurt Kaufland, Germany , strawberry milk Dairy Manor, United Kingdom , strawberry yogurt Yoplait, France , frozen dessert Ski, France , strawberry yogurt drinks Nestle, United Kingdom , and raspberry protein snack Valio, Spain.

In addition, fermented milk with the addition of aqueous lemongrass extract Activia, Danone is currently available on the market. The fortification of beverages is another use for plant extracts.

Pluháčková et al. Table 6 presents the name of plants and herbs, basic information about the preparation of extracts, and concentrations of them applied in beverages. The addition of medicinal plant extracts to beer increased the total content of polyphenols, some phenolic acids, and essential oils.

Camphor and thujone were the most abundant essential oils in beer fortified with sage extract, whereas beer with chamomile extract included α-bisabolol, p-cymene, limonene, and farnesene. Guglielmotti et al. Nonbiological haze development may arise during storage because of protein-polyphenol interactions Soaking herbs in distillates or wine is a popular procedure across the world, producing a variety of extracts known as herbal liquors and wines , Wine is a functional fermented beverage that might be fortified with herbal extracts to attain health benefits.

In addition, adding dried roselle into this fermented beverage increases its acidity, which may improve microbial spoiling resistance and storability. Furthermore, plant extracts can also be added to fruit wines created with a non-grape juice base.

For example, the addition of four extracts lemongrass, tulsi, ginger, and peppermint into orange wine has resulted in a new product with improved quality, increased acceptability, and broader applications. These herbal extracts enhance the basic characteristics of citrus wine when used in specific amounts The health benefits of fruit juices have been related to their high level of antioxidant molecules; hence, several studies suggest that the high content of added antioxidant sources has been linked to the beneficial properties of fruit juices Plant extracts can also be applied to fruit juices to increase and supplement the health benefits of fruits , For example, apple juice with mint extract rich in bioactive molecules showed antioxidant activity; moreover, the panelists rated this enriched juice higher in pleasing smell and taste than pure juice Additionally, Mgaya Kilima et al.

On the other hand, vitamin C content in blends was lower than in individual fruit juices, and a similar trend was also described by Fasoyiro et al.

Tamer et al. Adding herbal extracts with a high antioxidant capacity to lemonades can contribute to the stability of juice against oxidation but also affect its color Natural antioxidants, such as ascorbic acid, might be employed to improve the color fastness of fruit juices and the stability of carotenoids , Plant extracts are used in beverages to add fragrance, color, flavor, and frothiness.

For example, cranberry extract powder was initially applicated in different types of beverages and by a variety of population age categories; however, since , the EFSA has allowed its use only for adults and excluded all children, from infants to adolescents 98 , Furthermore, anthocyanins might be used as a natural coloring agent, under the additive-number E, in acidic beverages such as fruit or aromatized wines, cider, flavored and carbonated soft drinks , In addition, this natural coloring additive is available in various forms like Ea—cyanidin red , Eb—delphinidin blue , Ec—malvidin purple , Ed—elargonidin orange , Ee—peonidin red-brown , and Ef—petunidin dark red Furthermore, the peach passion drink Tim Hortons, Canada contained quillaia and paprika extracts.

Rosemary extract E was used in different beverages such as orangina schweppes Schweppes, France , non-alcoholic beer Tourtel, France , protein powder Orgain, Germany , pomegranate lemonade Turkey Hill, United States , cocktail mixer Hella cocktail co, United States , and kombucha Kevita Inc.

Moreover, Life aid drink LIFEAID Beverage Co. The limitation of the use of rosemary extract in beverages are, e. Moreover, alcoholic beverages also contain different plant extracts; for example, sparkling wine with natural lychee extract Café de Paris, France , white wine with rose macerate Rybízák s.

o, Czech Republic. In addition, plant extracts are becoming more popular in the food industry because of their low-cost, functional characteristics, and in some cases, renewable source of biologically active components Moreover, extracts have a concentrated taste and flavor and a longer shelf life than fresh plants, making them ideal as ingredients for food products.

Natural antioxidants found in these extracts have the potential to fortify food, and extend its shelf life, improve nutritional and sensory properties. Herbal extracts could inhibit or slow the oxidation of lipids, but they can also affect the qualitative properties of food products in both positive and negative ways.

As a result, only relevant toxicologically tested extracts should be used to develop novel fortified products, followed by sensory analysis. The human senses are used to evaluate product attributes, and consumer perceptions and reactions to product attributes are studied.

Some herbal extracts can give a distinctive food taste that may be unacceptable to consumers; hence, sensory quality is one of the important aspects of successful marketing 86 , From a commercial perspective, the overall acceptability of a product is often more important than evaluating the enriched product in terms of antimicrobial activity and slowing or inhibiting lipid oxidation.

Additionally, the traditional application of natural extract directly on the food surface, such as spraying, pulverization, and dipping, might be replaced by incorporating extract and its active antimicrobial compounds into active packaging material.

These novel active packaging could help extend food shelf life and prevent changes in taste caused by excessive amounts of bioactive compounds 11 , , , This allows the packaging film to become a dynamic and interactive element of the preservation procedure of food products As shown in the previous tables, several researchers extracted many beneficial active compounds from food waste, and then they applied extracts to new products , , , There is currently a global trend of utilizing co-product or waste, which arose in a considerable amount during food production, and extracting functional compounds from it can help reduce the environmental burden of waste while also adding value to the developed functional food product According to Lourenç et al.

The stability of polyphenols is affected by the pH value; for example, an aqueous solution with tea catechins was more stable at a highly acidic pH below 4 than at a slightly acidic higher than pH 6 In an acidic aqueous environment, anthocyanins exist in equilibrium, while their degradation occurs as the pH increases above 6 The supercritical fluid extraction SFE approach is utilized on an industrial scale, particularly for essential oil extraction; however, following a potential modification, this technique might be used to extract non-polar compounds SFE is an efficient method that might be used for extracting phenolic molecules and flavonoids Bioactive compounds such as flavonoids, phenolic acids, essential oils, tannins, carotenoids, organosulfur compounds, phytosterols, and tocopherols are used in the food industry in the processing of vegetable oils, meat and seafood products, pastries, dairy products, beverages, etc.

In addition, herbal extract as a whole or several herbs in complex formulations could show better efficacies than equivalent doses of individual bioactive molecules or single herb It is important to remember that medical herbs and their mixtures can pose a health risk due to non-essential and toxic metals, such as lead, cadmium, aluminum, mercury, or chromium, which can accumulate in plants Some toxic metals, such as arsenic and lead, could be organically bound by biomacromolecules - polyphenols, with which they form ligands, and therefore are not biologically available in plant infusions.

As a result, infusions could be less hazardous , For example, Arpadjan et al. On the other hand, ethyl alcohol as a solvent showed a higher extraction power than water because ethanol could dissociate organic matrices and release bounded lead The techniques used to produce fortified food should be developed to avoid protein denaturation or nutritional loss.

Furthermore, it is necessary to choose the appropriate application of plant extracts to food because a good approach can improve the efficiency of the extracts even at a lower dose.

For example, lyophilization or extract encapsulation techniques appear acceptable for preparing extract to fortify food. Freeze drying was one of the most popular methods for preserving bioactive compounds in plant extracts used as food ingredients in analyzed studies. A food product fortified with microencapsulated extract may have a better sensory evaluation than a free extract due to masking the aroma and taste of plant material , Furthermore, the encapsulation method might prevent compounds from being vulnerable to the digestive process and the AA of the extract from being lost during digestion However, the size of the prepared particles can affect the acceptability of the novel food product fortified with them, as larger particles can cause a gritty-mouth feeling The stability of polyphenols in extracts is crucial for various food applications because they might be easily influenced by oxygen, temperature, pH, light, enzymes, and other factors Polyphenols are recognized as beneficial phytochemicals for human health; nevertheless, these compounds can interact with proteins, carbohydrates, lipids, and other food matrix components, which might significantly affect the nutritional and nutraceutical potential of fortified products — For example, tannins might develop tannin—protein complexes, which reduces their antioxidant ability 44 , Because of the complexity of polyphenol interactions within the food matrix , it is important that each food matrix be assessed individually regarding its interacting phenolic compounds throughout the development of functional food enriched with phenolic-rich plant extract.

Interactions of bioactive compounds with other food ingredients could limit their full release during gastrointestinal digestion.

Furthermore, there are countless studies regarding antioxidants of natural origin in the literature; nevertheless, they have not been completely investigated their toxicity and the amount of biologically active compounds reaching the targeted spot in the human body.

Future use of plant extracts as antimicrobial or antioxidant agents to preserve food requires that their efficacy as a food additive be proven and regulatory approved. Food fortified with plant extracts might offer health benefits; in that case, further research on in vitro tests e.

We can find the use of extracts in botanical ingredients, such as plant extract in food and beverages, is growing worldwide. Currently, the most popular applications of plant extract are mainly non-alcoholic and alcoholic beverages. We can also find confectionery, pastries, and dairy products with botanicals, such as cheese and yogurt.

According to Future Market Insight reports, the global food market is expected to grow from USD More specifically, the global market for food botanicals demand is estimated to grow at 3.

The food botanicals market is expected to surpass USD 1. In conclusion, even though the previously mentioned study included just oleoresins, essential oils, and dried herbs from various sources plants, algae, fungi, or lichens , we anticipate market growth in food and beverages with applied plant extract Moreover, López-Rodríguez et al.

In conclusion, the use of plant extracts in the food industry has received significant interest in recent years. Plant extracts consist of functional and sensory properties such as nutraceutical, antioxidant radical scavenger and antimicrobial activities, and attractive color and flavor, making them suitable for use as a natural additive for food applications.

They are also used in food applications since they are non-toxic, affordable, readily available, and environmentally acceptable. Moreover, these extracts might be options for replacing synthetic compounds, which could be potentially harmful to human health.

On the other hand, it is important to consider that plant extracts used as food ingredients may present various challenges related to their stability, purity levels, compatibility with food matrix, regulatory limitations, and cost-based aspects extraction and application should be economical.

AP: conceptualization, software, writing—original draft preparation, and visualization. JM: writing—review and editing, supervision, project administration, and funding acquisition. All authors contributed to the article and approved the submitted version. The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers.

Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher. Petrovska, BB. Pharmacogn Rev. doi: PubMed Abstract CrossRef Full Text Google Scholar. Mahunu, GK, Tahir, HE, Osei-Kwarteng, M, Mariod, AA, and Gweyi-Onyango, JP.

Chapter 9—food use of whole and extracts of Hibiscus sabdariffa In: AA Mariod, HE Tahir, and GK Mahunu, editors.

Roselle Hibiscus sabdariffa London, United Kingdom: Academic Press Google Scholar. Branisa, J, Jomova, K, Porubska, M, Kollar, V, Simunkova, M, and Valko, M. Effect of drying methods on the content of natural pigments and antioxidant capacity in extracts from medicinal plants: a spectroscopic study.

Chem Pap. CrossRef Full Text Google Scholar. Mithöfer, A, and Maffei, ME. General mechanisms of plant defense and plant toxins In: P Gopalakrishnakone, CR Carlini, and R Ligabue-Braun, editors. Plant toxins. Dordrecht: Springer Netherlands Harborne, JB. Phytochemical methods: a guide to modern techniques of plant analysis.

London, United Kingdom: Chapman and Hall Goufo, P, Singh, RK, and Cortez, I. A reference list of phenolic compounds including stilbenes in grapevine Vitis vinifera L.

roots, woods, canes, stems, and leaves. Das, AK, Islam, MN, Faruk, MO, Ashaduzzaman, M, and Dungani, R. Review on tannins: extraction processes, applications and possibilities. S Afr J Bot. Compean, KL, and Ynalvez, RA. Antimicrobial activity of plant secondary metabolites: a review.

Res J Med Plant. Santos-Sánchez, F, Salas-Coronado, R, Hernández-Carlos, B, and Villanueva-Cañongo, C. Shikimic acid pathway in biosynthesis of phenolic compounds In: M Soto-Hernández, R García-Mateos, and M Palma-Tenango, editors. Plant physiological aspects of phenolic compounds. London: IntechOpen Aldhanhani, ARH, Ahmed, ZFR, Tzortzakis, N, and Singh, Z.

Maturity stage at harvest influences antioxidant phytochemicals and antibacterial activity of jujube fruit Ziziphus mauritiana Lamk. And Ziziphus spina-christi L. Ann Agric Sci. Rashmi, HB, and Negi, PS. Chapter 3—chemistry of plant extracts In: SA Mir, A Manickavasagan, and MA Shah, editors.

Plant extracts: applications in the food industry. London, United Kingdom: Elsevier Inc Ekor, M. The growing use of herbal medicines: issues relating to adverse reactions and challenges in monitoring safety.

Front Pharmacol. Caldeirão, L, Sousa, J, Nunes, LCG, Godoy, HT, Fernandes, JO, and Cunha, SC. Herbs and herbal infusions: determination of natural contaminants mycotoxins and trace elements and evaluation of their exposure. Food Res Int. Ahmed, ZFR, Kaur, N, and Hassan, FE.

Ornamental date palm and Sidr trees: fruit elements composition and concerns regarding consumption. Int J Fruit Sci. Luo, L, Wang, B, Jiang, J, Fitzgerald, M, Huang, Q, Yu, Z, et al. Heavy metal contaminations in herbal medicines: determination, comprehensive risk assessments, and solutions.

Krakowska-Sieprawska, A, Kiełbasa, A, Rafińska, K, Ligor, M, and Buszewski, B. Modern methods of pre-treatment of plant material for the extraction of bioactive compounds.

Roshanak, S, Rahimmalek, M, and Goli, SAH. Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea Camellia sinensis or C. assamica leaves.

J Food Sci Technol. Kamel, SM, Thabet, HA, and Algadi, EA. Influence of drying process on the functional properties of some plants.

Chem Mater Res. Kamel, SM. Effect of microwave treatments on some bioactive compounds of parsley Petroselinum Crispum and dill Anethum graveolens leaves. J Food Process Technol. Baranowski, JD. Storage stability of a processed ginger paste. J Food Sci.

Pezzutti, A, and Crapiste, GH. Sorptional equilibrium and drying characteristics of garlic. J Food Eng. Komes, D, Belščak-Cvitanović, A, Horžić, D, Marković, K, and Kovačević, GK. Characterisation of pigments and antioxidant properties of three medicinal plants dried under different drying conditions In:.

Anonymous food process engineering in a changing world. Athens, Greece: Cosmosware Awad, AM, Kumar, P, Ismail-Fitry, MR, Jusoh, S, Ab Aziz, MF, and Sazili, AQ. Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant.

Kowalski, R, Baj, T, Kowalska, G, and Pankiewicz, U. Estimation of potential availability of essential oil in some Brands of Herbal Teas and Herbal Dietary Supplements.

PLoS One. Kowalski, R, and Wawrzykowski, J. Essential oils analysis in dried materials and granulates obtained from Thymus vulgaris L. and Chamomilla recutita L. Flavour Fragr J. Rafińska, K, Wrona, O, Krakowska-Sieprawska, A, Walczak-Skierska, J, Kiełbasa, A, Rafiński, Z, et al. Enzyme-assisted extraction of plant material — new functional aspects of the process on an example of Medicago sativa L.

Ind Crop Prod. Nadar, SS, Rao, P, and Rathod, VK. Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: a review. Chew, HC, Tang, PL, Tan, XY, and Tan, HY. Effect of mulberry leaf extract fortification and probiotic fermentation on the bioactivities of cottage cheese.

Food Measure. Kapasakalidis, PG, Rastall, RA, and Gordon, MH. Effect of a Cellulase treatment on extraction of antioxidant phenols from black currant Ribes nigrum L.

J Agric Food Chem. Rakariyatham, K, Liu, X, Liu, Z, Wu, S, Shahidi, F, Zhou, D, et al. Improvement of phenolic contents and antioxidant activities of Longan Dimocarpus longan Peel extracts by enzymatic treatment. Waste Biomass Valor. Wang, L, Wu, Y, Liu, Y, and Wu, Z.

Complex enzyme-assisted extraction releases Antioxidative phenolic compositions from guava leaves. Thoo, Y, Ng, S, Khoo, M, Aida, W, and Ho, C. A binary solvent extraction system for phenolic antioxidants and its application to the estimation of antioxidant capacity in Andrographis paniculata extracts.

Int Food Res J. Taylor, TM. Handbook of natural antimicrobials for food safety and quality. Amsterdam, The Netherlands: Elsevier Sik, B, Hanczné, EL, Kapcsándi, V, and Ajtony, Z.

Conventional and nonconventional extraction techniques for optimal extraction processes of rosmarinic acid from six Lamiaceae plants as determined by HPLC-DAD measurement.

J Pharm Biomed Anal. Clarke, CJ, Tu, W, Levers, O, Bröhl, A, and Hallett, JP. Green and sustainable solvents in chemical processes. Chem Rev. Lim, KJA, Cabajar, AA, Lobarbio, CFY, Taboada, EB, and Lacks, DJ. Extraction of bioactive compounds from mango Mangifera indica L.

Carabao seed kernel with ethanol—water binary solvent systems. Shah, MA, Bosco, SJD, and Mir, SA. Plant extracts as natural antioxidants in meat and meat products. Meat Sci.

Reichardt, C. Solvents and solvent effects in organic chemistry. KGaA Giacobbo, A, do Prado, JM, Meneguzzi, A, Bernardes, AM, and de Pinho, MN. Microfiltration for the recovery of polyphenols from winery effluents. Sep Purif Technol. Borges, A, José, H, Homem, V, and Simões, M.

Comparison of techniques and solvents on the antimicrobial and antioxidant potential of extracts from Acacia dealbata and Olea europaea.

Altıok, E, Bayçın, D, Bayraktar, O, and Ülkü, S. Isolation of polyphenols from the extracts of olive leaves Olea europaea L. by adsorption on silk fibroin. Brglez Mojzer, E, Knez Hrnčič, M, Škerget, M, Knez, Ž, and Bren, U. Polyphenols: extraction methods, Antioxidative action, bioavailability and Anticarcinogenic effects.

Dai, J, and Mumper, RJ. Plant Phenolics: extraction, analysis and their antioxidant and anticancer properties. Fraga-Corral, M, García-Oliveira, P, Pereira, AG, Lourenço-Lopes, C, Jimenez-Lopez, C, Prieto, MA, et al. Technological application of tannin-based extracts. Kusuma, SB, Wulandari, S, Nurfitriani, RA, and Awaludin, A.

The potential solvent for tannin extraction as a feed additive made of coffee husk Coffea canephora using Soxhlet method. IOP Conf Ser Earth Environ Sci. Strugała, P, Tronina, T, Huszcza, E, and Gabrielska, J.

Bioactivity in vitro of quercetin glycoside obtained in Beauveria bassiana culture and its interaction with liposome membranes. Ferreira, O, and Pinho, SP.

Solubility of flavonoids in pure solvents. Ind Eng Chem Res. Heinrich, M, Mah, J, and Amirkia, V. Alkaloids used as medicines: structural Phytochemistry meets biodiversity—an update and forward look.

Yubin, J, Miao, Y, Bing, W, and Yao, Z. The extraction, separation and purification of alkaloids in the natural medicine.

J Chem Pharm Res. Do, QD, Angkawijaya, AE, Tran-Nguyen, PL, Huynh, LH, Soetaredjo, FE, Ismadji, S, et al. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica.

J Food Drug Anal. Petkovska, A, Gjamovski, V, and Stefova, M. Comparison of different extraction solvents for assay of the polyphenol content in the peel and pulp of apple cultivars from Macedonia. Maced J Chem Chem Eng. Babbar, N, Oberoi, HS, Sandhu, SK, and Bhargav, VK. Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants.

Off J Eur Union. Safe food processing: common standards for extraction solvents [internet]. Committee for Medicinal Products for Human Use ICH guideline Q3C R8 on impurities: guideline for residual solvents, vol.

Amsterdam: European Medicines Agency, 10— Murov, S. Properties of organic solvents [internet]. Shanghai China : Miller's Home Franks, M, Lawrence, P, Abbaspourrad, A, and Dando, R.

The influence of water composition on flavor and nutrient extraction in green and black tea. da Silveira, TFF, Meinhart, AD, Ballus, CA, and Godoy, HT. The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: an optimization study.

Sánchez-López, JA, Yener, S, Smrke, S, Märk, TD, Bonn, G, Zimmermann, R, et al. Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness. Kajdžanoska, M, Petreska, J, and Stefova, M. Comparison of different extraction solvent mixtures for characterization of phenolic compounds in strawberries.

Petreska Stanoeva, J, Balshikevska, E, Stefova, M, Tusevski, O, and Simic, SG. Comparison of the effect of acids in solvent mixtures for extraction of phenolic compounds from Aronia melanocarpa.

Nat Prod Commun. Lajoie, L, Fabiano-Tixier, A, and Chemat, F. Water as green solvent: methods of Solubilisation and extraction of natural products-past, present and future solutions. Rasul, MG. Conventional extraction methods use in medicinal plants, their advantages and disadvantages.

Int J Basic Sciences App Comput. Câmara, JS, Perestrelo, R, Berenguer, CV, Andrade, CFP, Gomes, TM, Olayanju, B, et al. Green extraction techniques as advanced sample preparation approaches in biological, food, and environmental matrices: a review.

Cacace, JE, and Mazza, G. Mass transfer process during extraction of phenolic compounds from milled berries. Zhou, Q, Sun, S, Du, D, Liang, X, and Yang, X. Real time monitor of rutin stability during heating by Fourier transform infrared spectroscopy.

Guang Pu Xue Yu Guang Pu Fen Xi. Brzoňová, L.