Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications explores the use of polyphenols in food and cosmetics. Broken into three parts, the book begins with coverage of extraction and purification processes before delving into specific food and cosmetic applications. Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications provides nutrition researchers, food scientists, and plant scientists an opportunity to better understand the use of polyphenols in their industries.
1. 1 Introduction - p. 53 2. 2 Potential of NADES solvents in the food, pharmaceutical, and cosmetic industry - p. 56 3. 3 Industrial NADES extract application - p. 81 4. 4 Conclusion and further perspectives - p. 85 5. Chapter 3. By-products as rich sources of plant polyphenols - p. 99 6. 1 Introduction - p. 99 7. 2 Polyphenol classification - p. 100 8. 3 Phenolic profile of tropical and subtropical fruits by-products - p. 100 9. 4 Phenolic profile of small fruits by-products - p. 116 10. 5 Phenolic profile of stone fruits by-products - p. 118 11. 6 Phenolic profile of pome fruits by-products - p. 119 12. 7 Phenolic profile of melons by-products - p. 120 13. 8 Phenolic profile of flower vegetables by-products - p. 120 14. 9 Phenolic profile of leafy vegetables by-products - p. 139 15. 10 Phenolic profile of stem vegetables by-products - p. 139 16. 11 Phenolic profile of underground vegetables by-products - p. 140 17. 12 Phenolic profile of oilseeds and olive by-products - p. 141 18. 13 Phenolic profile of legumes by-products - p. 143 19. 14 Phenolic profile of vine-grown vegetables by-products - p. 143 20. 15 Phenolic profile of by-products from other vegetable sources - p. 145 21. 16 Final considerations and conclusion - p. 145 22. Chapter 4. Advances in extraction techniques for plant polyphenols: From conventional to green and emerging technologies - p. 155 23. Chapter 5. Advancements in high liquid chromatography for plant polyphenol determination - p. 205 24. Section 2. Food applications - p. S2 25. Chapter 6. Valorization of polyphenols from citrus by-products for nutraceutical applications - p. 229 26. Chapter 7. Bee products for nutraceutical applications - p. 255 27. Section 3. Cosmetic applications - p. S3 28. Chapter 8. Plant polyphenols as natural antioxidants for cosmetic applications - p. 301 29. 1 Introduction - p. 301 30. 2 Antioxidant mechanisms of phenolic acids and flavonoids - p. 303 31. 3 Phenolic acids and flavonoids classification and biosynthetic pathways - p. 305 32. 4 Important flavonoids for cosmetic applications - p. 311 33. 5 Important phenolic acids for cosmetic applications - p. 342 34. 6 Summary - p. 366 35. 7 Plant cell in vitro cultures as a new alternative source of flavonoids and phenolic acids for cosmetic use - p. 367 36. 8 The delivery systems enhancing the stability and percutaneous absorption of plant polyphenols - p. 372 37. 9 Conclusions - p. 374 38. Abbreviations - p. 375 39. Index - p. 405
Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications explores the use of polyphenols in food and cosmetics. Broken into three parts, the book begins with coverage of extraction and purification processes before delving into specific food and cosmetic applications. Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications provides nutrition researchers, food scientists, and plant scientists an opportunity to better understand the use of polyphenols in their industries.
1. 1 Introduction - p. 53 2. 2 Potential of NADES solvents in the food, pharmaceutical, and cosmetic industry - p. 56 3. 3 Industrial NADES extract application - p. 81 4. 4 Conclusion and further perspectives - p. 85 5. Chapter 3. By-products as rich sources of plant polyphenols - p. 99 6. 1 Introduction - p. 99 7. 2 Polyphenol classification - p. 100 8. 3 Phenolic profile of tropical and subtropical fruits by-products - p. 100 9. 4 Phenolic profile of small fruits by-products - p. 116 10. 5 Phenolic profile of stone fruits by-products - p. 118 11. 6 Phenolic profile of pome fruits by-products - p. 119 12. 7 Phenolic profile of melons by-products - p. 120 13. 8 Phenolic profile of flower vegetables by-products - p. 120 14. 9 Phenolic profile of leafy vegetables by-products - p. 139 15. 10 Phenolic profile of stem vegetables by-products - p. 139 16. 11 Phenolic profile of underground vegetables by-products - p. 140 17. 12 Phenolic profile of oilseeds and olive by-products - p. 141 18. 13 Phenolic profile of legumes by-products - p. 143 19. 14 Phenolic profile of vine-grown vegetables by-products - p. 143 20. 15 Phenolic profile of by-products from other vegetable sources - p. 145 21. 16 Final considerations and conclusion - p. 145 22. Chapter 4. Advances in extraction techniques for plant polyphenols: From conventional to green and emerging technologies - p. 155 23. Chapter 5. Advancements in high liquid chromatography for plant polyphenol determination - p. 205 24. Section 2. Food applications - p. S2 25. Chapter 6. Valorization of polyphenols from citrus by-products for nutraceutical applications - p. 229 26. Chapter 7. Bee products for nutraceutical applications - p. 255 27. Section 3. Cosmetic applications - p. S3 28. Chapter 8. Plant polyphenols as natural antioxidants for cosmetic applications - p. 301 29. 1 Introduction - p. 301 30. 2 Antioxidant mechanisms of phenolic acids and flavonoids - p. 303 31. 3 Phenolic acids and flavonoids classification and biosynthetic pathways - p. 305 32. 4 Important flavonoids for cosmetic applications - p. 311 33. 5 Important phenolic acids for cosmetic applications - p. 342 34. 6 Summary - p. 366 35. 7 Plant cell in vitro cultures as a new alternative source of flavonoids and phenolic acids for cosmetic use - p. 367 36. 8 The delivery systems enhancing the stability and percutaneous absorption of plant polyphenols - p. 372 37. 9 Conclusions - p. 374 38. Abbreviations - p. 375 39. Index - p. 405
