Green extraction methods of food polyphenols from vegetable materials

• Published in: Current opinion in food science Vol. 23; pp. 173 - 182
• Main Author: Panja, Palash
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2018
• ISSN: 2214-7993; 2214-8000
• DOI: 10.1016/j.cofs.2017.11.012

•Advanced green methods are used to extract polyphenols from food materials.•Temperature, pressure, amount of solvent and extraction time are the key factors.•Extraction process is optimized using response surface method.•Advanced methods require less solvent and less energy to maximized recovery. Green extraction methods are being developed using modern technology where less or no organic solvents are used to minimize environmental and health impacts and to maximize the yield of desired polyphenols by selective extraction. Advanced methods such as microwave assisted, ultrasound assisted, pulsed electric field assisted and enzyme assisted extractions, as well as pressurized liquid and supercritical fluid extractions are given more emphasis. The theory behind some advanced extractions methods is described. A brief review of applications of extractions from various parts of plants such as roots, fruits, seeds, leaves, vegetables, barks, etc. are provided.