Bioactive Components and Their Activities from Different Parts of Citrus aurantifolia (Christm.) Swingle for Food Development

is part of the Rutaceae family and belongs to the genus Citrus. It is widely used in food, the chemical industry, and pharmaceuticals because it has a unique flavor and odor. It is nutrient-rich and is beneficial as an antibacterial, anticancer, antioxidant, anti-inflammatory, and insecticide. Secon...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2023-05, Vol.12 (10), p.2036
Main Authors: Indriyani, Nastiti Nur, Anshori, Jamaludin Al, Permadi, Nandang, Nurjanah, Sarifah, Julaeha, Euis
Format: Article
Language:English
Subjects:
Alkaloids
Antioxidants
bioactivity
Biological activity
Cancer
Chemical composition
Chemical industry
Citrus aurantifolia
Citrus fruits
Efficiency
Environmental conditions
Essential oils
extraction
Flavonoids
Food
Food industry
Food science
human health
Inflammation
Insecticides
Limonoids
Metabolites
Methods
Microencapsulation
Odors
Oils & fats
Phenolic compounds
Phenols
phytochemical
Review
Secondary metabolites
Seeds
Solubilization
Solvents
Stability
Taxonomy
Terpenes
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:is part of the Rutaceae family and belongs to the genus Citrus. It is widely used in food, the chemical industry, and pharmaceuticals because it has a unique flavor and odor. It is nutrient-rich and is beneficial as an antibacterial, anticancer, antioxidant, anti-inflammatory, and insecticide. Secondary metabolites present in are what give rise to biological action. Flavonoids, terpenoids, phenolics, limonoids, alkaloids, and essential oils are among the secondary metabolites/phytochemicals discovered in . Every portion of the plant's has a different composition of secondary metabolites. Environmental conditions such as light and temperature affect the oxidative stability of the secondary metabolites from . The oxidative stability has been increased by using microencapsulation. The advantages of microencapsulation are control of the release, solubilization, and protection of the bioactive component. Therefore, the chemical makeup and biological functions of the various plant components of must be investigated. The aim of this review is to discuss the bioactive components of such as essential oils, flavonoids, terpenoids, phenolic, limonoids, and alkaloids obtained from different parts of the plants and their biological activities such as being antibacterial, antioxidant, anticancer, an insecticide, and anti-inflammatory. In addition, various extraction techniques of the compounds out of different parts of the plant matrix as well as the microencapsulation of the bioactive components in food are also provided.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12102036