Recent Advances in Natural Products Analysis

PART I

Introduction to natural products analysis

1. Introduction to natural products analysis

1.1 Introduction

1.2 Extraction of natural products

1.3 Isolation and purification of natural products

1.4 Structural elucidation of the phytochemicals

1.5 Applications of natural products and phytochemicals

1.6 Conclusion

PART II

Phenolics

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

3. Analysis of polyphenolics

3.1 Flavonoids (flavones, flavonols, flavanones, flavanonols, flavanols or flavan-3-ols, isoflavones, anthocyanins, chalcones/coumestans)

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

3.2 Glycosidic derivatives of flavonoids

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

3.2.9 Pharmaceutical applications of glycosidic derivatives of flavonoids

3.2.10 Main conclusions

3.3 Isoflavonoids

3.3.1 Phytochemistry of isoflavonoids

3.3.2 Biological activities of isoflavonoids

3.3.3 Current and potential industrial applications of isoflavonoids

3.3.4 Possible interactions properties of isoflavonoids

3.3.5 Techniques of extraction, purification, and fractionation of isoflavonoids

3.3.6 Techniques of identification and quantification of isoflavonoids

3.3.7 Levels found of isoflavonoids in plants/food-based plants

3.3.8 Effects of food processing in phytochemicals

3.3.9 Trends and concluding remarks

3.4 Lignans and flavonolignans

3.4.1 Introduction of lignans and flavonolignans

3.4.2 Main representative of lignans and flavonolignans

3.4.3 Biological activities of lignans and flavonolignans

3.4.4 Current and potential industrial applications of lignans and flavonolignans

3.4.5 Techniques of extraction, purification, and fractionation of lignan and flavonolignans

3.4.6 Techniques of identification and quantification of lignan and flavonolignans

3.4.7 Effect of processing and storage on lignans and flavonolignans content in foods

3.4.8 Level of lignans and flavonolignans in food/plants-based products

3.4.9 Trends and concluding remarks

3.5 Stilbenoids

3.5.1 Phytochemistry of stilbenoids

3.5.2 Biological activities of stilbenoids

3.5.3 Current and potential industrial applications of stilbenoids

3.5.4 Possible interactions of stilbenoids

3.5.5 Techniques of extraction, purification, and fractionation of stilbenoids

3.5.6 Techniques of identification and quantification of stilbenoids

3.5.7 Levels of stilbenoids found in plants or food-based plants

3.5.8 Effects of food processing on stilbenoids

3.5.9 Trends and concluding remarks

3.6 Tannins (hydrolysable tannins, condensed tannins, phlorotannins, flavono-ellagitannins)

3.6.1 Phytochemistry of the tannins

3.6.2 Biological activities of tannins

3.6.3 Current and potential industrial applications of tannins

3.6.4 Possible interactions of tannins

3.6.5 Tannins techniques of extraction, purification, and fractionation

3.6.6 Tannins techniques of identification and quantification

3.6.7 Levels founds of tannins in plants/food-based plants

3.6.8 Effects of food processing on tannins

3.6.9 Trends and concluding remarks

3.7 Curcuminoids

3.7.1 Phytochemistry of the curcuminoids

3.7.2 Biological activities of curcuminoids

3.7.3 Current and potential industrial applications of curcuminoids

3.7.4 Possible interactions of curcuminoids

3.7.5 Techniques of extraction, purification, and fractionation of curcuminoids

3.7.6 Techniques for identification and quantification of curcuminoids

3.7.7 Levels of curcuminoids founds in plants/food-based plants

3.7.8 Effects of food processing on curcuminoids

3.7.9 Trends and concluding remarks

3.8 Coumarin

3.8.1 Phytochemistry of the coumarin

3.8.2 Biological activities of coumarin

3.8.3 Current and potential industrial applications of coumarin

3.8.4 Possible interactions of coumarin

3.8.5 Techniques of extraction, purification, and fractionation of coumarin

3.8.6 Techniques of identification and quantification of coumarin

3.8.7 Levels founds of coumarin in plants/food-based plants

3.8.8 Effects of food processing on coumarin

3.8.9 Trends and concluding remarks

3.9 Phloroglucinols, xanthones and anthrones

3.9.1 Phytochemistry and classification of the phloroglucinols, xanthones, and anthrones

3.9.2 Biological activities of phloroglucinols, xanthones, and anthrones

3.9.3 Extraction and purification techniques of phloroglucinols, xanthones, and anthrones

3.9.4 Identification and quantification techniques of phloroglucinols, xanthones, and anthrones

3.9.5 Levels founds of phloroglucinols, xanthones, and anthrones in foods/plants

3.9.6 Effects of food processing on phloroglucinols, xanthones, and anthrones

3.9.7 Pharmaceutical applications of phloroglucinols, xanthones, and anthrones

3.9.8 Trends and concluding remarks

4. Analysis of aromatic acids (phenolic acids and hydroxycinnamic acids)

4.1 Introduction

4.2 Phenolic acids and human health

4.3 Conjugation reactions for metabolite formation

4.4 Conclusion

5. Analysis of phenylethanoids and their glycosidic derivatives

5.1 Introduction

5.2 Phenylpropanoid biosynthesis

5.3 Phytochemistry and classification of th group

5.4 Chemotaxonomy

5.5 Biological activities of phenylethanoids

5.6 Phenylpropanoid occurrence in foods

5.7 Effects of food processing on phenylpropanoids

5.8 Conclusions

6. Analysis of other phenolics (capsaicin, gingerol, and alkylresorcinols)

6.1 Introduction

6.2 Capsaicin

6.3 Gingerol

6.4 Alkylresorcinols

6.5 Trends and remarks

PART III

Terpenes and terpenoids

7. Analysis of monoterpenes and monoterpenoids

7.1 Introduction

7.2 Phytochemistry of representative monoterpenes and monoterpenoids

7.3 Origins of monoterpenes and monoterpenoids

7.4 Biological activities and possible interactions

7.5 Current and potential industrial applications

7.6 Techniques of extraction, purification, and fractionation

7.7 Techniques of identification and quantification

7.8 Levels founds in plants/food-based plants

7.9 Trends and concluding remarks

8. Analysis of sesquiterpenes and sesquiterpenoids

8.1 Introduction

8.2 Structure and classification of sesquiterpenes and sesquiterpenoids

8.3 Biosynthesis of sesquiterpenes and sesquiterpenoids

8.4 Extraction methods of sesquiterpenes and sesquiterpenoids

8.5 Analysis of sesquiterpenes and sesquiterpenoids

8.6 Analysis of sesquiterpenes and sesquiterpenoids

8.7 Conclusion

9. Analysis of diterpenes and diterpenoids

9.1 Introduction

9.2 Properties and classification of diterpenes

9.3 Importance of chromatography in diterpenes analysis

9.4 Effects of processing in the phytochemicals

9.5 Conclusion

10. Sesterterpenoids

10.1 Introduction

10.2 Phytochemistry and classification of the group

10.3 Main representatives of the group

10.4 Ethnopharmacology

10.5 Techniques of extraction and purification

10.6 Techniques for identification and quantification

10.7 Levels found in foods/plants

10.8 Effects of food processing in the phytochemicals

10.9 Main conclusions

11. Analysis of triterpenes and triterpenoids

11.1 Introduction

11.2 Steroids

11.3 Saponins

11.4 Phytoecdysteroids

11.5 Conclusion

12. Analysis of tetraterpenes and tetraterpenoids (carotenoids)

12.1 Introduction

12.2 Phytochemistry, classification, and biosynthesis

12.3 Representatives carotenoids

12.4 Ethnophytopharmacology

12.5 Techniques of extraction and purification

12.6 Techniques of identification and quantification

12.7 Levels in foods and effects of food processing on carotenoids content

12.8 Pharmaceutical applications

12.9 Main conclusions

13. Analysis of pentaterpenoids

13.1 Introduction

13.2 Main representatives of the group

13.3 Ethnopharmacology

13.4 Techniques of extraction and purification

13.5 Techniques of identification and quantification

13.6 Levels found in food/plants

13.7 Effects of food processing in the phytochemicals

13.8 Pharmaceutical applications

13.9 Conclusion

14. Analysis of meroterpenoids

14.1 Introduction

14.2 Chemistry and classification of meroterpenoids

14.3 Meroterpenoid pharmacology

14.4 Meroterpenoids: From complex natural matrices to pure compounds

14.5 Conclusions

PART IV

Other groups of natural compounds

15. Analysis of alkaloids (indole alkaloids, isoquinoline alkaloids, tropane alkaloids)

15.1 Introduction

15.2 Phytochemistry and classification of alkaloids

15.3 The biological activity of alkaloids

15.4 Techniques of extraction, purification

15.5 Techniques of identification and quantification

15.6 Current and potential industrial applications of alkaloids

15.7 Conclusion

16. Analysis of amines

16.1 Introduction and scope

16.2 Structure and properties of representative biogenic amines

16.3 Biological activities and toxicological effects of biogenic amines

16.4 Possible interactions among different biogenic amines

16.5 Current and potential industrial applications of biogenic amines

16.6 Techniques of extraction, purification, and fractionation

16.7 Techniques of identification and quantification

16.8 Concentration levels of biogenic amines found in plants/food-based plants

16.9 Effect of food processing in phytochemistry of biogenic amines

16.10 Trends and concluding remarks

17. Analysis of betalains (betacyanins and betaxanthins)

17.1 Introduction

17.2 Phytochemistry and classification of the group

17.3 Main representatives of the group

17.4 Biological and medicinal properties of betalains

17.5 Techniques of extraction and purification

17.6 Techniques of identification and quantification

17.7 Accumulation and levels of betalains in Caryophyllales plants

17.8 Factors affecting stability of betalains

17.9 Pharmaceutical potential and applications

17.10 Main conclusions

18. Analysis of carbohydrates (monosaccharides, polysaccharides)

18.1 Phytochemistry (structure and properties) of carbohydrates

18.2 Biological activities of carbohydrates

18.3 Current and potential industrial applications of carbohydrates

18.4 Possible interactions of carbohydrates with drugs/foods

18.5 Techniques of extraction, purification, and fractionation of carbohydrates

18.6 Techniques for the identification and quantification of carbohydrates

18.7 Amounts of carbohydrates in plants/food-based plants

18.8 Effects of food processing on the phytochemicals

18.9 Trends and concluding remarks

19. Analysis of chlorophylls

19.1 Introduction

19.2 Phytochemistry

19.3 Classification of chlorophyll molecule

19.4 Main representatives of the group

19.5 Ethnophytopharmacology

19.6 Techniques of extraction and purification

19.7 Techniques of identification and quantification

19.8 Levels founds in foods/plants

19.9 Pharmaceutical applications

19.10 Conclusion

20. Analysis of glucosinolates

20.1 Introduction

20.2 Chemistry

20.3 Natural abundance

20.4 Use of glucosinolates in food and medicine

20.5 Techniques of extraction and purification

20.6 Main conclusions

21. Analysis of gums and mucilages

21.1 Introduction

21.2 Classification of gums and mucilages

21.3 Chemical and physical characteristics of gums and mucilages

21.4 Techniques of extraction and purification

21.5 Techniques of identification of gums

21.6 Techniques of identification of mucilages

21.7 Influences of manufacture processing on product quality and commercialization

21.8 Purity versus impurity profile

21.9 Pharmacological and industrial applications

21.10 Toxicity

21.11 Main conclusions

22. Analysis of plants lipids

22.1 Phytochemistry of the plants lipids

22.2 Biological activities of plants lipids

22.3 Current and potential industrial applications of plants lipids

22.4 Possible interactions of plants lipids

22.5 Techniques of extraction, purification, and fractionation of plants lipids

22.6 Techniques of identification and quantification of plants lipids

22.7 Levels founds of plants lipids in plants/food-based plants

22.8 Effects of food processing on plants lipids

22.9 Pharmaceutical applications of plants lipids

22.10 Trends and concluding remarks

23. Analysis of polyacetylenes

23.1 Introduction

23.2 Phytochemistry and classification of the group

23.3 Main representatives of PA

23.4 Ethnophytopharmacoloy and pharmaceutical applications of PA

23.5 Analysis and isolation of PA

23.6 Effect of food processing on PA

23.7 Conclusions

24. Analysis of proteins, peptides, and amino acids

24.1 Phytochemistry and classification of the proteins, peptides, and amino acids

24.2 Biological activities of protein, peptides, and amino acids

24.3 Current and potential industrial applications of protein, peptides, and amino acids

24.4 Possible interactions of proteins, peptides, and amino acids with other drugs/food/supplements

24.5 Protein, peptides, and amino acids techniques of extraction, purification, and fractionation

24.6 Protein, peptides, and amino acids techniques of identification and quantification

24.7 Levels of proteins, peptides, and amino acids in plants/food-based plants

24.8 Effects of food processing on proteins, peptides, and amino acids

24.9 Trends and concluding remarks

25. Analysis of quinonoids

25.1 Phytochemistry of the quinonoids

25.2 Biological activities of quinonoids

25.3 Current and potential industrial application of quinonoids

25.4 Possible interactions of quinonoids

25.5 Techniques of extraction, purification, and fractionation of quinonoids

25.6 Techniques of identification and quantification of quinonoid

25.7 Levels of quinonoids found in plants/food-based plants

25.8 Effects of food processing on quinonoids

25.9 Trends and concluding remarks

26. Analysis of organic acids

26.1 Introduction

26.2 Phytochemistry

26.3 Classification

26.4 Plant organic acids

26.5 Main representatives of the group

26.6 Ethnophytopharmacology

26.7 Techniques of extraction and purification

26.8 Techniques of identification and quantification

26.9 Levels found in foods/plants

26.10 Effects of food processing in the phytochemicals

27. Future perspectives in natural products analysis

27.1 Introduction

27.2 Identification and quantification of natural products

27.3 Concluding remarks