Green Extraction: From Concepts to Research, Education, and Economical Opportunities

Green Extraction of Natural Products: Theory and Practice

Volumn , Issue , 2014, Pages 1-36

  Chemat, Farid ^a   Rombaut, Natacha ^a   Fabiano Tixier, Anne Sylvie ^a   Pierson, Jean T ^b   Bily, Antoine ^a,b  

^a UNIVERSITY OF AVIGNON   (France)

^b Givaudan SA   (Switzerland)

Author keywords

Alternative solvent; Education; Green extraction; Industrial application; Innovative technique; Principle; Research

Indexed keywords

COMPETITION; EDUCATION; EXTRACTION; INDUSTRIAL APPLICATIONS; RESEARCH;

ALTERNATIVE SOLVENTS; GREEN EXTRACTIONS; INNOVATIVE PROCESS; INNOVATIVE TECHNIQUES; NATURAL PRODUCTS; PRINCIPLE; TEACHING AND RESEARCHES;

INDUSTRIAL RESEARCH;

EID: 85016331436     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9783527676828.ch1     Document Type: Chapter

References (140)

1. Armenta, S., Garrigues, S., and De La Guardia, M. (2008) Green analytical chemistry. TrAC, Trends Anal. Chem., 27, 497-511.
2. Chemat, F., Vian, M.A., and Cravotto, G. (2012) Green extraction of natural products: concept and principles. Int. J. Mol. Sci., 13, 8615-8627.
3. Anastas, P.T. and Warner, J.C. (1998) Green Chemistry: Theory and Practice, Oxford University Press, New York, 135 p.
4. Li, X. and Franke, A.A. (2009) Fast HPLC-ECD analysis of ascorbic acid, dehydroascorbic acid and uric acid. J. Chromatogr. B, 877, 853-856.
5. Warner, M.G., Succaw, G.L., and Hutchison, J.E. (2001) Solventless syntheses of mesotetraphenylporphyrin: new experiments for a greener organic chemistry laboratory curriculum. Green Chem., 3, 267-270.
6. Croteau, R., Kutchan, T., and Lewis, N. (2000) in Biochemistry and Molecular Biology of Plants (eds B. Buchanan, W. Gruissen, and R. Jones), American Society of Plant Physiologists, Rockville, MD, pp. 1250-1319.
7. Cavalcanti, R.N., Forster-Carneiro, T., Gomes, M.T.M.S., Rostagnon, M.A., Prado, J.M., and Meireles, M.A.A. (2013) in Natural Product Extraction: Principles and Applications, Green Chemistry, Vol. 21 (eds M.A. Rostagno, J.M. Prado, and G.A. Kraus), Royal Society of Chemistry, Dorchester, pp. 1-46.
8. Dewick, P.M. (2002) Medicinal Natural Products: A Biosynthetic Approach, 2nd edn, John Wiley & Sons, Ltd, 520 p.
9. FAOSTATS http://faostat.fao.org/ site/567/DesktopDefault.aspx? PageID=567#ancor (accessed 14 March 2014).
10. Rezzadori, K., Benedetti, S., and Amante, E.R. (2012) Proposals for the residues recovery: orange waste as raw material for new products. Food Bioprod. Process., 90, 606-614.
11. Kesterson, J.W. and Braddock, R.J. (1976) By-Products and Specialty Products of Florida Citrus, Bulletin 784, Agricultural Experiment Stations, University of Florida.
12. United States Agricultural Research Service (1956) Chemistry and Technology of Citrus, Citrus Products and By-Products, U.S. Department of Agriculture.
13. Bampidis, V. and Robinson, P. (2006) Citrus by-products as ruminant feeds: a review. Anim. Feed Sci. Technol., 128, 175-217.
14. Ferhat, M.A., Meklati, B.Y., Smadja, J., and Chemat, F. (2006) An improved microwave Clevenger apparatus for distillation of essential oils from orange peel. J. Chromatogr. A, 1112, 121-126.
15. Minh Tu, N.T., Thanh, L.X., Une, A., Ukeda, H., and Sawamura, M. (2002) Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils. Flavour Fragance J., 17, 169-174.
16. Chemat, F. and Sawamura, M. (2010) in Citrus Essential Oils (ed M. Sawamura), John Wiley & Sons, Inc., Hoboken, NJ, pp. 9-36.
17. Masmoudi, M., Besbes, S., Chaabouni, M., Robert, C., Paquot, M., Blecker, C., and Attia, H. (2008) Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology. Carbohydr. Polym., 74, 185-192.
18. Bicu, I. and Mustata, F. (2011) Cellulose extraction from orange peel using sulfite digestion reagents. Bioresour. Technol., 102, 10013-10019.
19. Grohmann, K., Manthey, J.A., Cameron, R.G., and Buslig, B.S. (1999) Purification of Citrus peel juice and molasses. J. Agric. Food Chem., 47, 4859-4867.
20. Okoye, C., Ibeto, C., and Ihedioha, J. (2011) Preliminary studies on the characterization of orange seed and pawpaw seed oils. Am. J. Food Technol., 6, 422-426.
21. Aranha, C.P.M. and Jorge, N. (2011) Physico-chemical characterization of seed oils extracted from oranges (Citrus sinensis). Food Sci. Technol. Res., 19, 409-415.
22. Smadja, J. (2009) in Essential Oils and Aromas Green Extraction and Applications (ed F. Chemat), Har Krishan Bhalla & Sons, Dehradun, pp. 122-146.
23. Dugo, G., Bonaccorsi, I., Sciarrone, D., Costa, R., Dugo, P., Monde, L., Santi, L., and Fakhry, H.A. (2011) Characterization of oils from the fruits, leaves and flowers of the bitter orange tree. J. Essent. Oil Res., 23, 45-59.
24. Bonaccorsi, I., Sciarrone, D., Schipilliti, L., Trozzi, A., Fakhry, H.A., and Dugo, G. (2011) Composition of egyptian Neroli oil. Nat. Prod. Commun., 6, 1009-1014.
25. Demura, T. and Ye, Z.-H. (2010) Regulation of plant biomass production. Curr. Opin. Plant Biol., 13, 298-303.
26. Kumar, R., Singh, S., and Singh, O.V. (2008) Bioconversion of lignocellulosic biomass: biochemical and molecular perspectives. J. Ind. Microbiol. Biotechnol., 35, 377-391.
27. Guignard, J.L. (1996) Biochimie végétale, Dunod, Paris, 274 p.
28. Bousbia, N., Vian, M., Ferhat, M., Meklati, B., and Chemat, F. (2009) A new process for extraction of essential oil from Citrus peels: microwave hydrodiffusion and gravity. J. Food Eng., 90, 409-413.
29. Manners, G.D. (2007) Citrus limonoids: analysis, bioactivity, and biomedical prospects. J. Agric. Food Chem., 55, 8285-8294.
30. Roy, A. and Saraf, S. (2006) Limonoids: overview of significant bioactive triterpenes distributed in plants kingdom. Biol. Pharm. Bull., 29, 191-201.
31. Fanciullino, A.-L., Dhuique-Mayer, C., Luro, F., Casanova, J., Morillon, R., and Ollitrault, P. (2006) Carotenoid diversity in cultivated citrus is highly influenced by genetic factors. J. Agric. Food Chem., 54, 4397-4406.
32. Pellati, F. and Benvenuti, S. (2007) Fast high-performance liquid chromatography analysis of phenethylamine alkaloids in Citrus natural products on a pentafluorophenylpropyl stationary phase. J. Chromatogr. A, 1165, 58-66.
33. Putzbach, K., Rimmer, C., Sharpless, K., Wise, S., and Sander, L. (2007) Determination of bitter orange alkaloids in dietary supplement Standard Reference Materials by liquid chromatography with atmospheric-pressure ionization mass spectrometry. Anal. Bioanal. Chem., 389, 197-205.
34. Pellati, F. and Benvenuti, S. (2007) Chromatographic and electrophoretic methods for the analysis of phenetylamine alkaloids in Citrus aurantium. J. Chromatogr. A, 1161, 71-88.
35. Khan, M.K., Zill, E.H., and Dangles, O. (2014) A comprehensive review on flavanones, the major citrus polyphenols. J. Food Compos. Anal., 33, 85-104.
36. Harper, A.H., Murray, E.G.D., Mayes, P.A., and Rodwell, V.W. (2002) Biochimie de Harper, 25th edn, De Boeck, Presses de l'Université de Laval, 933 p.
37. Voet, D., Voet, J.G., Rousseau, G., and Domenjoud, L. (2005) Biochimie, De Boeck Supérieur, 1600 p.
38. Bruneton, J. (1987) Eléments de phytochimie et de pharmacognosie, Technique et Documentation Lavoisier, 585 p.
39. Hounsome, N., Hounsome, B., Tomos, D., and Edwards-Jones, G. (2008) Plant metabolites and nutritional quality of vegetables. J. Food Sci., 73, R48-R65.
40. Sugawara, T. and Miyazawa, T. (1999) Separation and determination of glycolipids from edible plant sources by high-performance liquid chromatography and evaporative light-scattering detection. Lipids, 34, 1231-1237.
41. He, X.-G. (2000) On-line identification of phytochemical constituents in botanical extracts by combined high-performance liquid chromatographic-diode array detection-mass spectrometric techniques. J. Chromatogr. A, 880, 203-232.
42. Dzoyem, J., Kechia, F., and Kuete, V. (2011) Phytotoxic, antifungal activities and acute toxicity studies of the crude extract and compounds from Diospyros canaliculata. Nat. Prod. Res., 25, 741-749.
43. Meyer-Warnod, B. (1984) Natural essential oils: extraction processes and application to some major oils. Perfum. Flavor., 9, 93-104.
44. Dewick, P.M. (2002) The biosynthesis of C5-C25 terpenoid compounds. Nat. Prod. Rep., 19, 181-222.
45. Acton, Q.A. (2012) Diterpenes -Advances in Research and Application: 2012 Edition, Scholarly Editions, Atlanta, 109 p.
46. Wölwer-Rieck, U. (2012) The leaves of Stevia rebaudiana (Bertoni), their constituents and the analyses thereof: a review. J. Agric. Food Chem., 60, 886-895.
47. Houël, E., Bertani, S., Bourdy, G., Deharo, E., Jullian, V., Valentin, A., Chevalley, S., and Stien, D. (2009) Quassinoid constituents of Quassia amara L. leaf herbal tea. Impact on its antimalarial activity and cytotoxicity. J. Ethnopharmacol., 126, 114-118.
48. Ghanbari, R., Anwar, F., Alkharfy, K.M., Gilani, A.-H., and Saari, N. (2012) Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.) -A review. Int. J. Mol. Sci., 13, 3291-3340.
49. Cordell, G.A. (2013) Fifty years of alkaloid biosynthesis in Phytochemistry. Phytochemistry, 91, 29-51.
50. Srinivasan, K. (2007) Black Pepper and its pungent principle-piperine: a review of diverse physiological effects. Crit. Rev. Food Sci. Nutr., 47, 735-748.
51. Bunsupa, S., Yamazaki, M., and Saito, K. (2012) Quinolizidine alkaloid biosynthesis: recent advances and future prospects. Front. Plant Sci., 3, article 239, 1-7.
52. Michael, J.P. (2008) Indolizidine and quinolizidine alkaloids. Nat. Prod. Rep., 25, 139-165.
53. Dembitsky, V., Poovarodom, S., Leontowicz, H., Leontowicz, M., Vearasilp, S., Trakhtenberg, S., and Gorinstein, S. (2011) The multiple nutrition properties of some exotic fruits: biological activity and active metabolites. Food Res. Int., 44, 1671-1701.
54. Servillo, L., Giovane, A., Balestrieri, M.L., Casale, R., Cautela, D., and Castaldo, D. (2013) Citrus genus plants contain N-methylated tryptamine derivatives and their 5-Hydroxylated forms. J. Agric. Food Chem., 61, 5156-5162.
55. Dhawan, K., Dhawan, S., and Sharma, A. (2004) Passiflora: a review update. J. Ethnopharmacol., 94, 1-23.
56. Badria, F.A. (2002) Melatonin, serotonin, and tryptamine in some egyptian food and medicinal plants. J. Med. Food, 5, 153-157.
57. Stintzing, F. and Carle, R. (2007) Betalains -emerging prospects for food scientists. Trends Food Sci. Technol., 18, 514-525.
58. D'Yakonov, A.L. and Telezhenetskaya, M.V. (1997) Quinazoline alkaloids in nature. Chem. Nat. Compd., 33, 221-267.
59. Jin, Z. (2011) Muscarine, imidazole, oxazole, and thiazole alkaloids. Nat. Prod. Rep., 28, 1143-1191.
60. Ashihara, H., Sano, H., and Crozier, A. (2008) Caffeine and related purine alkaloids: biosynthesis, catabolism, function and genetic engineering. Phytochemistry, 69, 841-856.
61. Andersson, C. (1999) Glycoalkaloids in Tomatoes, Eggplants, Pepper and Two Solanum Species Growing Wild in the Nordic Countries, Nordisk Ministerråd and Nordisk Råd.
62. Scalbert, A. and Williamson, G. (2000) Dietary intake and bioavailability of polyphenols. J. Nutr., 130, 2073S-2085S.
63. Gorinstein, S., Zemser, M., Haruenkit, R., Chuthakorn, R., Grauer, F., Martin-Belloso, O., and Trakhtenberg, S. (1999) Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon. J. Nutr. Biochem., 10, 367-371.
64. Duthie, G., Duthie, S., and Kyle, J. (2000) Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants. Nutr. Res. Rev., 13, 79-106.
65. Saleh, Z., Stanley, R., and Nigam, M. (2006) Extraction of polyphenolics from apple juice by foam fractionation. Int. J. Food Eng., 2, article 2, 1-15.
66. Llorach, R., Martínez-Sánchez, A., Tomás-Barberán, F., Gil, M., and Ferreres, F. (2008) Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chem., 108, 1028-1038.
67. Soong, Y. and Barlow, P. (2006) Quantification of gallic acid and ellagic acid from longan (Dimocarpus longan Lour.) seed and mango (Mangifera indica L.) kernel and their effects on antioxidant activity. Food Chem., 97, 524-530.
68. Szajdek, A. and Borowska, E. (2008) Bioactive compounds and healthpromoting properties of berry fruits: a review. Plant Foods Hum. Nutr., 63, 147-156.
69. Rice-Evans, C., Miller, J., and Paganga, G. (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci., 2, 152-159.
70. Haminiuk, C., Maciel, G., Plata Oviedo, M., and Peralta, R. (2012) Phenolic compounds in fruits-an overview. Int. J. Food Sci. Technol., 47, 2023-2044.
71. Crozier, A., Jaganath, I., and Clifford, M. (2009) Dietary phenolics: chemistry, bioavailability and effects on health. Nat. Prod. Rep., 26, 1001-1043.
72. Santos-Buelga, C. and Scalbert, A. (2000) Proanthocyanidins and tanninlike compounds -nature, occurrence, dietary intake and effects on nutrition and health. J. Sci. Food Agric., 80, 1094-1117.
73. Kuhnau, J. (1976) The flavonoids. A class of semi-essential food components: their role in human nutrition. World Rev. Nutr. Diet., 24, 117-191.
74. Cook, N. and Samman, S. (1996) Flavonoids -Chemistry, metabolism, cardioprotective effects, and dietary sources. J. Nutr. Biochem., 7, 66-76.
75. Ross, J. and Kasum, C. (2002) Dietary flavonoids: bioavailability, metabolic effects, and safety. Annu. Rev. Nutr., 22, 19-34.
76. Schieber, A., Berardini, N., and Carle, R. (2003) Identification of flavonol and xanthone glycosides from mango (Mangifera indica L. Cv. "Tommy Atkins") peels by high-performance liquid chromatography-electrospray ionization mass spectrometry. J. Agric. Food Chem., 51, 5006-5011.
77. Hoffmann-Ribani, R., Huber, L., and Rodriguez-Amaya, D. (2009) Flavonols in fresh and processed Brazilian fruits. J. Food Compos. Anal., 22, 263-268.
78. de Almeida, A., Miranda, M., Simoni, I., Wigg, M., Lagrota, M., and Costa, S. (1998) Flavonol monoglycosides isolated from the antiviral fractions of Persea americana (Lauraceae) leaf infusion. Phytother. Res., 12, 562-567.
79. Dixon, R. and Xie, D. (2005) Proanthocyanidins-a final frontier in flavonoid research? New Phytol., 165, 9-28.
80. Suksamrarn, S., Suwannapoch, N., Ratananukul, P., Aroonlerk, N., and Suksamrarn, A. (2002) Xanthones from the green fruit hulls of Garcinia mangostana. J. Nat. Prod., 65, 761-763.
81. Balunas, M.J., Su, B., Brueggemeier, R.W., and Kinghorn, A.D. (2008) Xanthones from the botanical dietary supplement mangosteen (Garcinia mangostana) with aromatase inhibitory activity. J. Nat. Prod., 71, 1161-1166.
82. Boonlaksiri, C., Oonanant, W., Kongsaeree, P., Kittakoop, P., Tanticharoen, M., and Thebtaranonth, Y. (2000) An antimalarial stilbene from Artocarpus integer. Phytochemistry, 54, 415-417.
83. Boerjan, W., Ralph, J., and Baucher, M. (2003) Lignin biosynthesis. Annu. Rev. Plant Biol., 54, 519-546.
84. Pfaltzgraff, L.A., De Bruyn, M., Cooper, E.C., Budarin, V., and Clark, J.H. (2013) Food waste biomass: a resource for high-value chemicals. Green Chem., 15, 307-314.
85. Azmir, J., Zaidul, I.S.M., Rahman, M.M., Sharif, K.M., Mohamed, A., Sahena, F., Jahurul, M.H.A., Ghafoor, K., Norulaini, N.A.N., and Omar, A.K.M. (2013) Techniques for extraction of bioactive compounds from plant materials: a review. J. Food Eng., 117, 426-436.
86. Bernhoft, A. (2010) A brief review on bioactive compounds in plants. Proceedings from a Symposium held at The Norwegian Academy of Science and Letters, Oslo, Norway.
87. Allaf, T., Tomao, V., Besombes, C., and Chemat, F. (2013) Thermal and mechanical intensification of essential oil extraction from orange peel via instant autovaporization. Chem. Eng. Process.: Process Intensif., 72, 24-30.
88. Saeb, K. and Gholamrezaee, S. (2012) Variation of essential oil composition of Melissa officinalis L. leaves during different stages of plant growth. Asian Pac. J. Trop. Biomed., 2, S547-S549.
89. Boukhatem, M.N., Kameli, A., and Saidi, F. (2013) Essential oil of Algerian rose-scented geranium (Pelargonium graveolens): chemical composition and antimicrobial activity against food spoilage pathogens. Food Control, 34, 208-213.
90. Bernotiene, G., Niviskiene, O., Butkiene, R., and Mockute, D. (2004) Chemical composition of essential oils of hops (Humulus lupulus L.) growing wild in Aukštaitija. Chemija, 15, 31-36.
91. Charles, D.J., Joly, R.J., and Simon, J.E. (1990) Effects of osmotic stress on the essential oil content and composition of peppermint. Phytochemistry, 29, 2837-2840.
92. Scotter, M. (2009) The chemistry and analysis of annatto food colouring: a review. Food Addit. Contam., Part A, 26, 1123-1145.
93. Giuffrida, D., Dugo, P., Torre, G., Bignardi, C., Cavazza, A., Corradini, C., and Dugo, G. (2013) Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chem., 140, 794-802.
94. Cossignani, L., Urbani, E., Simonetti, M., Maurizi, A., Chiesi, C., and Blasi, F. (2014) Characterisation of secondary metabolites in saffron from central Italy (Casia, Umbria). Food Chem., 143, 446-451.
95. Ahamad, M.N., Saleemullah, M., Shah, H.U., Khalil, I.A., and Saljoqi, A.U.R. (2007) Determination of beta carotene content in fresh vegetables using high performance liquid chromatography. Sarhad J. Agric., 23, 767-770.
96. Bridle, P. and Timberlake, C.F. (1997) Anthocyanins as natural food colours -selected aspects. Food Chem., 58, 103-109.
97. Setchell, K.D. and Cassidy, A. (1999) Dietary isoflavones: biological effects and relevance to human health. J. Nutr., 129, 758S-767S.
98. Saleem, M., Kim, H.J., Ali, M.S., and Lee, Y.S. (2005) An update on bioactive plant lignans. Nat. Prod. Rep., 22, 696-716.
99. Riddell, L.J., Sayompark, D., Penny, O., and Keast Russell, S.J. (2012) in Caffeine: Chemistry, Analysis, Function and Effects (ed V.R. Preedy), The Royal Society of Chemistry, Cambridge, pp. 22-38.
100. Delgado-Vargas, F., Jiménez, A.R., and Paredes-López, O. (2000) Natural pigments: carotenoids, anthocyanins, and betalains - characteristics, biosynthesis, processing, and stability. Crit. Rev. Food Sci. Nutr., 40, 173-289.
101. Wilska-Jeszka, J. (2007) in Chemical and Functional Properties of Food Components (ed Z.E. Sikorski), CRC Press, Boca Raton, FL, pp. 245-274.
102. Brud, W.S. (2009) in Handbook of Essential Oils (eds K.H.C. Baser and G. Buchbauer), CRC Press, Boca Raton, FL, pp. 843-853.
103. Rodrigues, V.M., Rosa, P.T.V., Marques, M.O.M., Petenate, A.J., and Meireles, M.A.A. (2003) Supercritical extraction of essential oil from aniseed (Pimpinella anisum L.) using CO2: solubility, kinetics, and composition data. J. Agric. Food Chem., 51, 1518-1523.
104. Li, Y.-Q., Kong, D.-X., and Wu, H. (2013) Analysis and evaluation of essential oil components of cinnamon barks using GC-MS and FTIR spectroscopy. Ind. Crops Prod., 41, 269-278.
105. Almeida, M.R., Fidelis, C.H.V., Barata, L.E.S., and Poppi, R.J. (2013) Classification of Amazonian rosewood essential oil by Raman spectroscopy and PLSDA with reliability estimation. Talanta, 117, 305-311.
106. Roy, B.C., Goto, M., and Hirose, T. (1996) Extraction of ginger oil with supercritical carbon dioxide: experiments and modeling. Ind. Eng. Chem. Res., 35, 607-612.
107. Allaf, T., Tomao, V., Ruiz, K., Bachari, K., ElMaataoui, M., and Chemat, F. (2013) Deodorization by instant controlled pressure drop autovaporization of rosemary leaves prior to solvent extraction of antioxidants. LWT-Food Sci. Technol., 51, 111-119.
108. Chemat, F., Lucchesi, M.E., Smadja, J., Favretto, L., Colnaghi, G., and Visinoni, F. (2006) Microwave accelerated steam distillation of essential oil from lavender: a rapid, clean and environmentally friendly approach. Anal. Chim. Acta, 555, 157-160.
109. Safaralie, A., Fatemi, S., and Salimi, A. (2010) Experimental design on supercritical extraction of essential oil from valerian roots and study of optimal conditions. Food Bioprod. Process., 88, 312-318.
110. Charles, S. (2009) in Handbook of Essential Oils (eds K.H.C. Baser and G. Buchbauer), CRC Press, Boca Raton, FL, pp. 121-150.
111. Hasler, C.M., Bloch, A.S., Thomson, C.A., Enrione, E., and Manning, C. (2004) ADA reports, position of the American Dietetic Association: functional foods. J. Am. Diet. Assoc., 104, 814-826.
112. Herrero, M., Cifuentes, A., and Ibañez, E. (2006) Sub-and supercritical fluid extraction of functional ingredients from different natural sources: plants, food-by-products, algae and microalgae: a review. Food Chem., 98, 136-148.
113. Kolanowski, W. and Laufenberg, G. (2006) Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur. Food Res. Technol., 222, 472-477.
114. Jones, P.J. and Abumweis, S.S. (2009) Phytosterols as functional food ingredients: linkages to cardiovascular disease and cancer. Curr. Opin. Clin. Nutr. Metab. Care, 12, 147-151.
115. Santhosha, S.G., Jamuna, P., and Prabhavathi, S.N. (2013) Bioactive components of garlic and their physiological role in health maintenance: a review. Food Biosci., 3, 59-74.
116. Anna-Maija, L., Vieno, P., and Afaf, K.-E. (2002) in Functional Foods (eds G. Mazza, M. Le Maguer, and J. Shi), CRC Press, Boca Raton, FL, pp. 1-38.
117. Shahidi, F. (2005) Nutraceuticals and functional foods in health promotion and disease prevention, in Proceedings of WOCMAP III, Vol. 6: Traditional Medicine and Nutraceuticals, Acta Horticulturae 680, International Society for Horticultural Science, Belgium.
118. Stintzing, F.C. and Carle, R. (2004) Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci. Technol., 15, 19-38.
119. Dillard, C. (2000) Phytochemicals: nutraceuticals and human health. J. Sci. Food Agric., 80, 1744-1756.
120. Xenakis, A., Papadimitriou, V., and Sotiroudis, T. (2010) Colloidal structures in natural oils. Curr. Opin. Colloid Interface Sci., 15, 55-60.
121. Ollé, M. (2002) Analyse des corps gras, Techniques de l'ingénieur, dossier P3325, p. 15.
122. Gui, M.M., Lee, K.T., and Bhatia, S. (2008) Feasibility of edible oil vs. non-edible oil vs. waste edible oil as biodiesel feedstock. Energy, 33, 1646-1653.
123. Gunstone, F.D. (2002) Vegetable Oils in Food Technology. Composition, Properties and Uses, Blackwell Publishing Ltd, Oxford, p. 352.
124. O'Brien, R.D. (2003) Fats and Oils: Formulating and Processing for Applications, 2nd edn, CRC Press, Boca Raton, FL, pp. 234-291.
125. Peñas, F.J., Barona, A., Elias, A., and Olazar, M. (2006) Implementation of industrial health and safety in chemical engineering teaching laboratories. J. Chem. Health Saf., 13, 19-23.
126. Armenta, S., Garrigues, S., and De La Guardia, M. (2008) On-line vapour-phase generation combined with Fourier transform infrared spectrometry. TrAC, Trends Anal. Chem., 27, 15-23.
127. Araus, K., Uquiche, E., and Del Valle, J.M. (2009) Matrix effects in supercritical CO2 extraction of essentials oils from plant material. J. Food Eng., 92, 438-447.
128. Wiesbrock, F. and Schubert, U.S. (2006) Microwaves in chemistry: the success story goes on. Chim. Oggi -Chem. Today, 24, 30-34.
129. Chemat, F., Perino-Issartier, S., Petitcolas, E., and Fernandez, X. (2012) "in situ" extraction of essential oils by use of Dean-Stark glassware and a Vigreux column inside a microwave oven: a procedure for teaching green analytical chemistry. Anal. Bioanal. Chem., 404, 679-682.
130. Perino, S., Petitcolas, E., De La Guardia, M., and Chemat, F. (2013) Portable microwave assisted extraction. An original concept for green analytical chemistry. J. Chromatogr. A, 1315, 200-203.
131. McMahon, G. (2007) Analytical Instrumentation: A Guide to Laboratory, Portable and Miniaturized Instruments, John Wiley & Sons, Ltd, Chichester, 318 p.
132. Contreras, J.A., Murray, J.A., Tolley, S.E., Oliphant, J.L., Tolley, H.D., Lammert, S.A., Lee, E.D., Later, D.W., and Lee, M.L. (2008) Hand-portable Gas Chromatograph-Toroidal Ion Trap Mass Spectrometer (GC-TMS) for detection of hazardous compounds. J. Am. Soc. Mass Spectrom., 19, 1425-1434.
133. Kim, S.J., Gobi, K.V., Harada, R., Shankaran, D.R., and Miura, N. (2006) Miniaturized portable surface plasmon resonance immunosensor applicable for on-site detection of low-molecularweight analytes. Sens. Actuators B, 115, 349-356.
134. Ryvolová, M., Macka, M., and Preisler, J. (2010) Portable capillary-based (nonchip) capillary electrophoresis. TrAC, Trends Anal. Chem., 29, 339-353.
135. Sui, X., Liu, T., Ma, C., Yang, L., Zu, Y., Zhang, L., and Wang, H. (2012) Microwave irradiation to pretreat rosemary (Rosmarinus officinalis L.) for maintaining antioxidant content during storage and to extract essential oil simultaneously. Food Chem., 131, 1399-1405.
136. Levey, M. (1955) Evidences of ancient distillation, sublimation and extraction in Mesopotamia. Centaurus, 4, 23-33.
137. Bart, H.-J. (2011) Extraction of natural products from plants -An introduction, in Industrial Scale Natural Products Extraction (eds H.-J. Bart and S. Pilz), Wiley-VCH Verlag GmbH, Weinheim.
138. Luis, J.C. and Johnson, C.B. (2005) Seasonal variations of rosmarinic and carnosic acids in rosemary extracts. Analysis of their in vitro antiradical activity. Span. J. Agric. Res., 3, 106-112.
139. Munné-Bosch, S. and Alegre, L. (2000) Changes in carotenoids, tocopherols and diterpenes during drought and recovery, and the biological significance of chlorophyll loss in Rosmarinus officinalis plants. Planta, 210, 925-931.
140. Naturex (1999) High purity carnosic acid from rosemary and sage extracts by pH-controlled precipitation. US Patent US 5859293 A.