Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: Research & information: general; 6-gingerol; 6-shogaol; anthraquinones; antioxidant capacity; arabinoxylans; beetroot; berries; betalains; box-Behnken design; Brassica oleracea (var. italica); Chilean mushrooms; Clove; commercial formulation; edible film; extra-virgin olive oils; fruit wines polyphenols identification; functional food; functional food products; GC-MS; genus Cortinarius; ginger extract; glucosinolates; green reversed phase high-performance thin-layer chromatography (RP-HPTLC); high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS); HPLC-MS; HPTLC; HPTLC-MS coupling; identification; isolation; kaempferol; lactic acid bacteria; LC-MSn; lipid productivity; metabolomics; microalgae; millet starch; multivariate statistical data; negative ion DESI-HR-MS/MS; NMR; Ocimum basilicum; oleuropein; optimization; organic and conventional pratices; pearling fractions; phenolic compounds; phenols; proteins; simultaneous analysis; tocols; tocopherols; validation; whole barley flour; β-glucans
• Online Access: Open Access: DOAB: description of the publication; Open Access: DOAB, download the publication
• Physical Description: 1 online resource (164 p.)
• ISBN: 9783036528540; 9783036528557; books978-3-0365-2854-0
• Access: Open Access

Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a "caloric" point of view has been changed to looking at foodstuffs as having positive effects on human health.This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.