Recent advances in natural products analysis /

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Silva, Ana Sanches
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Elsevier, [2020]
Temas:
Phytochemicals > Analysis.
Biological products > Analysis.
Composés phytochimiques > Analyse.
Produits biologiques > Analyse.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • Recent Advances in Natural Products Analysis
  • Copyright
  • Dedication
  • Contents
  • Contributors
  • Foreword by Satyajit Sarker
  • Foreword by Geoffrey Cordell
  • Preface
  • Part I: Introduction to natural products analysis
  • Chapter 1: Introduction to natural products analysis
  • 1.1. Introduction
  • 1.2. Extraction of natural products
  • 1.2.1. Solvent extraction (SE)
  • 1.2.2. Solid-phase extraction (SPE)
  • 1.2.3. Supercritical fluid extraction (SFE)
  • 1.2.4. Microwave-assisted extraction (MAE)
  • 1.2.5. Ultrasonic-assisted extraction (UAE)
  • 1.2.6. Pulsed electric field (PEF) extraction
  • 1.2.7. Enzyme-assisted extraction (EAE)
  • 1.2.8. Pressurized liquid extraction (PLE)
  • 1.3. Isolation and purification of natural products
  • 1.4. Structural elucidation of the phytochemicals
  • 1.4.1. Ultraviolet-visible spectroscopy
  • 1.4.2. IR spectroscopy
  • 1.4.3. NMR spectroscopy
  • 1.4.4. Mass spectrometry
  • 1.5. Applications of natural products and phytochemicals
  • 1.6. Conclusion
  • Acknowledgment
  • Conflict of interest
  • References
  • Part II: Phenolics
  • Chapter 2: Analysis of monophenols
  • 2.1. Introduction
  • 2.2. Phytochemistry of representative monophenols
  • 2.3. Origins and biodegradation of monophenols
  • 2.4. Biological activity of monophenols
  • 2.5. Toxicity of monophenols
  • 2.6. Current and potential industrial applications of monophenols
  • 2.7. Techniques of extraction, purification, and fractionation
  • 2.8. Techniques of identification and quantification
  • 2.9. Levels found in plant/food-based plants
  • 2.10. Effect of food processing
  • 2.11. Trends and concluding remarks
  • References
  • Chapter 3: Analysis of polyphenolics
  • References
  • 3.1.1. Phytochemistry of the flavonoids
  • 3.1.2. Biological activities of flavonoids
  • 3.1.3. Current and potential industrial applications of flavonoids
  • 3.1.4. Possible interactions of flavonoids
  • 3.1.5. Techniques of extraction, purification, and fractionation of flavonoids
  • 3.1.6. Techniques of identification and quantification of flavonoids
  • 3.1.7. Levels founds of flavonoids in plants/food-based plants
  • 3.1.8. Effects of food processing in flavonoids
  • 3.1.9. Trends and concluding remarks
  • Acknowledgment
  • Conflict of interest
  • References
  • 3.2.1. Introduction of glycosidic derivatives of flavonoids
  • 3.2.2. Phytochemistry and classification of glycosidic derivatives of flavonoids
  • 3.2.3. Main representatives of glycosidic derivatives of flavonoids
  • 3.2.4. Biological activities of glycosidic derivatives of flavonoids
  • 3.2.5. Techniques of extraction and purification of glycosidic derivatives of flavonoids
  • 3.2.6. Techniques of identification and quantification of glycosidic derivatives of flavonoids
  • 3.2.7. Levels founds of glycosidic derivatives of flavonoids in foods/plants
  • 3.2.8. Effects of food processing in glycosidic derivatives of flavonoids

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