Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities

Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Rui Zhang, Shuyi Li, Zhenzhou Zhu, Jingren HeAbstractBackgroundThe genus Chaenomeles Lindley (Chaenomeles), known as Mugua (in Chinese), is a medicinal and edible plant that is considered a functional source for human health promoting. Numerous bio-, chemical- and physical technologies have been applied to explore the relationship between the phytochemistry of Chaenomeles and their bioactivities, opening the door to their potential application in the field of function food and traditional Chinese medicine.Scope and approachThis paper aimed to systematically summarize available information on Chaenomeles and provide reference for further investigations. The extracted and isolated chemical constituents (e.g., triterpenoids, sesquiterpenoids, flavonoids, organic acids, phenolic compounds, volatile oil and fatty acids) from five species of Chaenomeles were mainly summarized. This review highlights the theoretical aspects and recent developments of nonconventional extraction (microwave, ultrasound and enzyme-assisted extraction, super- and subcritical fluid extraction and solid phase extraction) technologies for bioactive compounds recovery from Chaenomeles. Additionally, scientific reports on crude extracts or pure compounds from this plant revealed broad bioactivities, including antioxidant, antimicrobial, antiinflammatory activities, as well as immunoregulatory and hepatoprotect...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research