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A comparison of conventional and novel phytonutrient extraction techniques from various sources and their potential applications

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Abstract

The phytonutrient extract helps in the development and manufacturing of nutraceuticals and food additives. Some of these secondary metabolites, such as polyphenol, anthocyanins, carotenoids, flavonoids, phytosterols, terpenoids, and others, are extracted from plants. These phytonutrients provide many health benefits like prevention and treatment of a variety of diseases such as cardiovascular disease, neurological disorders, atherosclerosis, certain cancers, and diabetes. Traditional extraction methods such as Soxhlet, maceration, decoction, percolation and infusions are still used, but significant improvements can be made by using novel or greener extraction methods, including accelerated solvent extraction, microwave-assisted extraction, ultrasound-assisted extraction, supercritical fluid extraction, and enzyme-assisted extraction. Once extracted, these phytonutrients can be utilised in the cosmetic, nutraceuticals, pharmaceutical, or food industries, with the later focusing on improving food quality. This article aims to provide a comprehensive overview of the various techniques used in the extraction and isolation of phytonutrients. Additionally, this article describes the advantages, disadvantages, practical examples, and a comparative study of these processes.

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Data availability

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Abbreviations

MAE:

Microwave assisted extraction

SFE:

Supercritical fluid extraction

UAE:

Ultrasound assisted extraction

CSE:

Conventional solvent extraction

SE:

Soxhlet extraction

SC-CO2 :

Supercritical carbon dioxide

ME:

Maceration extraction

MP:

Microwave power

W:

Watt

SE:

Soxhlet Extraction

CS:

Co-solvent

UP:

Ultrasonic power

RE:

Reflux extraction

S/F:

Solvent-to-feed ratio

F:

Frequency

Tc:

Critical temperature

Rpm:

Revolutions per minute

RFX:

Reflux temperature extraction

Ar:

Aryl

NL:

Neolignans

TPC:

Total phenolic content

TFC:

Total flavonoid contents

RSM:

Response surface methodology

BBD:

Box–Behnken Design

GC-FID:

Gas chromatography coupled with flame-ionization detection

UHPLC–QTOF/MS:

Ultra-high-performance liquid–chromatography coupled with quadrupole time of-flight mass spectrometry

HPLC–ESI-QTOF-MS:

High performance liquid chromatography coupled to electrospray quadrupole-time of flight mass spectrometry

GC:

Gas–liquid chromatograph

ORAC:

Oxygen radical absorbance capacity

MTT:

3-[4,5-Dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide

SEM:

Scanning electron microscope

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

HPLC:

High performance liquid chromatography

FTIR:

Fourier transform infrared spectroscopy

HPLC-DAD:

High performance liquid chromatography with diode-array detection

GCMS:

Gas-chromatography coupled with mass spectrometry

ABTS:

2,2-Azinobis (3-ethyl-benzothiazoline-6-sulfonic acid)

FRAP:

Ferric reducing antioxidant power

TLC:

Thin layer chromatography

LC–MS:

Liquid chromatography and mass spectrometry

LC–MS/MS:

Liquid chromatography/tandem mass spectrometry

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Authors and Affiliations

  1. Shoolini University of Biotechnology and Management Sciences, Bajhol, Solan, Himachal Pradesh, 173229, India

    Banlambhabok Khongthaw, P. K. Chauhan & Kanika Dulta

  2. Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, 248007, India

    Kanika Dulta

  3. Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India

    Vinod Kumar

  4. Peoples’ Friendship University of Russia (RUDN University), Moscow, 117198, Russian Federation

    Vinod Kumar

  5. Department of Chemical Engineering, Nnamdi Azikiwe University, P. M. B. 5025, Awka, Nigeria

    Joshua O. Ighalo

  6. Tim Taylor Department of Chemical Engineering, Kansas State University, Manhattan, KS, 66506, USA

    Joshua O. Ighalo

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Contributions

BK conceptualized the review. BK, PKC, KD and VK developed the protocol and wrote the review. PKC, KD and VK supervised the writing. JOI reviewed the technical content, developed and improved the paper structure. This paper has been supported by the RUDN University Strategic, Academic Leadership Program.

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Khongthaw, B., Chauhan, P.K., Dulta, K. et al. A comparison of conventional and novel phytonutrient extraction techniques from various sources and their potential applications. Food Measure 17, 1317–1342 (2023). https://doi.org/10.1007/s11694-022-01697-4

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