Extraction, Characterization, and Functional Assessment of Bioactive Compounds

This volume details methods and procedures on extraction, characterization, and functional assessment of bioactive compounds. Chapters guide readers through bioactive compounds, development, testing and characterization of phenolic compounds, and other compounds. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Extraction, Characterization, and Functional Assessment of Bioactive Compounds aims to ensure successful results in the further study of this vital field.

Dietary intervention studies: design, follow-up and interpretation.- Antioxidant activity of food and by-products: In vitro methods.- Copigment and anthocyanins rich fractions from berries using cationic exchange chromatography.- Method for the determination of oleuropein and other phenolic compounds in olive leaves.- Microwave assisted extraction of plant phenolics.- Characterization of polyphenols-protein interactions: from chemistry to food technology and human nutrition.- In vitro antidiabetic activity methods.- Determination of the bioaccessibility of phenolic compounds from Extra Virgin Olive Oils following the INFOGEST method.- The OLEUM protocol for the determination of the total hydroxytyrosol and tyrosol content in support of the EU authorized health claim for "olive oil polyphenols”.- Pectooligosaccharides from agri-food byproducts: Methods of extraction, purification, and identification.- Methods applied to the purification of prebiotic fructo-oligosaccharides.- Use of polymeric monolithic columns to determine tocopherol content in vegetable oils by capillary electrochromatography.- Extraction and Purification of Bioactive Phytosterols from Edible Seaweeds.- Glycosides quantification of saffron flowers.- Extraction and quantification of triterpene glycosides in baby food.- Production, extraction, characterization, and application of industrial enzymes in juice clarification.- Toxicity assessment of food and by products: In vitro methods.