Abstract：
:Given the growing tendency of consumers to choose products with natural ingredients, food industries have directed scientific research in this direction. In this regard, algae are an attractive option for the research, since they can synthesize a group of secondary metabolites, called phenolic compounds, associated with really promising properties and bioactivities. The objective of this work was to classify the major phenolic compounds, compare the effectiveness of the different extractive techniques used for their extraction, from traditional systems (like heat assisted extraction) to the most advance ones (such as ultrasound, microwave or supercritical fluid extraction); the available methods for identification and quantification; the stability of the enriched extract in phenolic compounds and the main bioactivities described for these secondary metabolites, to offer an overview of the situation to consider if it is possible and/or convenient an orientation of phenolic compounds from algae towards an industrial application.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jimenez-Lopez C,Pereira AG,Lourenço-Lopes C,Garcia-Oliveira P,Cassani L,Fraga-Corral M,Prieto MA,Simal-Gandara Jdoi
10.1016/j.foodchem.2020.128262subject
Has Abstractpub_date
2021-03-30 00:00:00pages
128262issue
Pt 2eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32124-5journal_volume
341pub_type
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