| Description |
1 online resource (386 p.) |
| Contents |
Intro -- Technologies to Recover Polyphenols from AgroFood By-products and Wastes -- Copyright -- Contents -- Contributors -- Chapter 1: Importance of polyphenols: Consumption and human health -- 1. Introduction -- 2. Phenolic compounds and health -- 2.1. Therapy of obesity and diabetes -- 2.2. Brain and neurobiology health -- 2.3. Cardiac and vascular health and polyphenols -- 2.4. Cancer prevention and treatment -- 2.5. Skin cancer -- 2.6. Breast cancer -- 3. Concluding remarks and future perspectives -- Acknowledgments -- References |
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Chapter 2: Impact of polyphenols on human gut microbiome and associated biomarkers -- 1. Introduction -- 2. Gut microbiome -- 2.1. Gut microbiome and health -- 3. (Poly)phenols as prebiotics -- 4. Phenolic compounds and the gut microbiome: A bidirectional relation -- 4.1. Microbiotas impact upon phenolic compounds -- 4.1.1. Flavonoids, an example -- 4.2. Phenolic compounds impact upon the gut microbiota -- 4.2.1. The prebiotic side -- 4.2.2. The antimicrobial side -- 5. Conclusion -- References -- Chapter 3: Agro-food by-products and wastes as polyphenols sources -- 1. Introduction -- 2. Methods |
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3. Fruit and vegetable juices -- 3.1. Fruit juices and vegetable by-products -- 3.1.1. Stem and leaves -- 3.1.2. Peels -- 3.1.3. Seeds -- 3.1.4. Pomace -- 3.2. Grape and wine by-products -- 3.2.1. Stems -- 3.2.2. Seeds -- 3.2.3. Pomace -- 3.2.4. Wine lees -- 4. Oilseed and olive oil by-products -- 4.1. Oilseeds by-products -- 4.2. Olive oil by-products -- 4.2.1. Olive leaves -- 4.2.2. Pomace -- 4.2.3. Olive-mill wastewater, OMWW -- 4.2.4. Solid and liquid waste of olive oil storage -- 4.2.5. Cakes used for filtering EVOO -- 5. Conclusions -- References |
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Chapter 4: Solid-liquid extraction of polyphenols -- 1. Introduction -- 2. Outlining the extraction of phenolic compounds -- 2.1. Sample preparation -- 2.2. Intervening factors in the extraction of phenolic compounds: What sets their success? -- 2.2.1. Solvent selection -- 2.2.2. Temperature and time of extraction -- 2.2.3. pH, solvent-to-sample ratio, and particle size -- 2.3. Conventional solid-liquid extraction methods -- 2.3.1. Soxhlet extraction -- 2.3.2. Maceration -- 2.3.3. Infusion or decoction -- 2.3.4. Percolation -- 2.3.5. Hydrodistillation and steam distillation |
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3. The rise of green chemistry in the extraction of natural products -- 3.1. Green solvents as an alternative for conventional organic extractants -- 3.2. Safety issues-Related legislation -- 4. Life-cycle assessment of the polyphenol extraction process -- 5. Economic and scaled-up aspects underlying the different extraction techniques -- 6. Conclusions and future trends -- Acknowledgments -- References -- Chapter 5: Assisted extraction of phenolic compounds by pressure-based technologies -- 1. Introduction |
| Notes |
Description based upon print version of record |
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2. Quality challenges of conventional technologies used for extraction of high-added value compounds from agri-food indus .. |
| Form |
Electronic book
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| Author |
Saraiva, Jorge M. A
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Pintado, Manuela
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| ISBN |
9780323852746 |
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0323852742 |
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