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Title: Chapter 6. Extraction, encapsulation, and biological activity of phenolic compounds, alkaloids, and acetogenins from the Annona genus
Other Titles: Advances in Plant Biotechnology
Authors: Nolasco González, Yolanda
Anaya Esparza, Luis Miguel
Aguilar Hernández, Gabriela
López Romero, Brandon Alexis
Montalvo González, Efigenia
Keywords: foof additives
food analisys
food engineering
food science & technology
Issue Date: Aug-2023
Publisher: Routledge Taylor & Francis Group
Citation: Nolasco González Y, Anaya-Esparza LM, Aguilar Hernández G, López Romero BA, Montalvo González E. (2023). Extraction, Encapsulation, and Biological Activity of Phenolic Compounds, Alkaloids, and Acetogenins from the Annona Genus. En : Advances in Plant Biotechnology. CRC PRess. ISBN: 9781003166535. DOI: 10.1201/9781003166535-6
Abstract: ABSTRACT Annona muricata, Annona cherimola, and Annona squamosa belong to the Annonaceae family and represent the most commercially cultivated fruits of the Annona genus. The roots, stem bark, leaves, peel, seeds, and pulp of these Annona species have been recognized as valuable sources of biologically active compounds with potential pharmaceutical uses. The main bioactive compounds identified are polyphenols, alkaloids, and acetogenins, principally obtained by maceration, Soxhlet extraction, and ultrasound-assisted extraction methods. Encapsulation may improve the stability and application of extracts in biological systems. These extracts and isolated compounds have exhibited antioxidant, cytotoxic, anti-inflammatory, and anti-hyperglycemic properties. The objective of this chapter is to report the current scientific advances of bioactive compounds from A. muricata, A. cherimola, and A. squamosa, considering the extraction and encapsulation technologies of these compounds, as well as their potential biological activity.
Description: Capítulo
ISBN: 9781003166535
Appears in Collections:2414 Capítulos y/o Memorias en extenso

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