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Recent Advances in Natural Products Analysis
- 1st Edition - March 4, 2020
- Editors: Seyed Mohammad Nabavi, Mina Saeedi, Seyed Fazel Nabavi, Ana Sanches Silva
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 6 4 5 5 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 7 5 1 9 - 4
Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural p… Read more
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Request a sales quoteRecent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included.
- Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds
- Authored and edited by the top worldwide experts in their field
- Discusses the current and potential applications and predicts future trends of each compound group
Researchers, health professionals, industry and government regulatory agencies interested in using chromatography and spectroscopy for characterization and identification of isolated chemicals from natural resources (e.g. scientists working with food matrices, nutrients and natural products as well as pharmacists, biochemists, nutritionists, and dietitians); students in phytochemistry, pharmacognosy, and natural product synthesis; experts in formulation of herbal and natural pharmaceutics
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
- No. of pages: 878
- Language: English
- Edition: 1
- Published: March 4, 2020
- Imprint: Elsevier
- Paperback ISBN: 9780128164556
- eBook ISBN: 9780128175194
SN
Seyed Mohammad Nabavi
Seyed Mohammad Nabavi is a Biotechnologist and senior scientist in the Applied Biotechnology Research Centre, Baqiyatallah University of Medical Sciences, Tehran, Iran. His research interests are focused on natural products. Till now, he has authored/co-authored over 250 publications in international journals indexed in ISI and has more than 7000 citations to published articles and also more than 10 books.
Affiliations and expertise
Baqiyatallah University of Medical Sciences, Tehran, IranMS
Mina Saeedi
Mina Saeedi received her Ph.D. in Organic Chemistry in 2011 from Alzahra University under the direction of Professor Majid M. Heravi. The main focus of her Ph.D. research was synthesis of novel heterocyclic compounds. During a sabbatical leave, she joined Professor Lars Engman at Uppsala University, Sweden and worked on the synthesis of chalcogenide antioxidants. Then, she joined the group of Professor Abbas Shafiee at Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences (TUMS) as a postdoctoral fellow. Currently she is an Assistant Professor at TUMS, Persian Medicine and Pharmacy Research Center. Her research has focused on the isolation and identification of organic compounds obtained from natural sources as well as design and synthesis of potentially bioactive compounds, especially those possessing anti-Alzheimer’s activity.
Affiliations and expertise
Tehran University of Medical Sciences, IranSN
Seyed Fazel Nabavi
Seyed Fazel Nabavi is a biotechnologist and Senior Scientist of Applied Biotechnology Research Center, Baqiyatallah University of Medical Science and a member of Iran’s National Elites Foundation. His research focused on the health-promotion effects of natural products. He is author/co-author of 170 publications in international journals, 45 communications at national and international congress and 4 chapters in book series. He is a referee of several international journals. He is also in the top 1% top scientists in the world in the fields of Agricultural Sciences and Pharmacology & Toxicology according to Essential Science Indicator from Thompson Reuters ISI.
Affiliations and expertise
Baqiyatallah University of Medical Sciences, Tehran, IranAS
Ana Sanches Silva
Ana Sanches Silva is a researcher at the National Institute of Agrarian and Veterinary Research (INIAV, IP). She obtained a degree in Pharmacy from the University of Coimbra, Portugal, and received her European Ph.D. in Pharmacy from the University of Santiago de Compostela, Spain, with honors. In addition, she was awarded with the prize for best doctorate student. Ana Sanches-Silva has a remarkable track record (over 100 scientific contributions in peer-reviewed journals or book chapters). She has more than 300 communications in national and international conferences. Her research interests are focused on the evaluation of safety and composition of food and food packaging. Moreover, her special interest is the study of food bioactive compounds and dietary supplements, and development of analytical methodologies for the analysis of bioactive compounds in food.
Affiliations and expertise
National Institute of Agrarian and Veterinary Research (INIAV, I.P.) and Center for Study in Animal Science (CECA), Porto, PortugalRead Recent Advances in Natural Products Analysis on ScienceDirect