Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed "active or smart packaging." Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.12492

Essential oils: extraction, bioactivities, and their uses for food preservation.

Optimization of phenolics and dietary fibre extraction from date seeds

Antioxidants: Characterization, natural sources, extraction and analysis

Summary
Phenolic compounds are secondary metabolites widely found in fruits, mostly represented by flavonoids and phenolic acids. The growing interest in these substances is mainly because of their antioxidant potential and the association between their consumption and the prevention of some diseases. The health benefits of these phytochemicals are directly linked to a regular intake and their bioavailability. Studies have shown the importance of the regular consumption of fruits, especially for preventing diseases associated with oxidative stress. In the present review, the most recent articles dealing with polyphenols in fruits are reviewed, focusing on their occurrence, main methods of extraction, quantification and antioxidant assays. In addition, the health benefits and bioaccessibility/bioavailability of phenolic compounds in fruits are addressed.

Phenolic compounds in fruits – an overview

Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures

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Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures