Spectroscopic and Spectrometric Applications for the Identification of Bioactive Compounds from Vegetal Extracts

Spectroscopic and Spectrometric Applications for the Identification of Bioactive Compounds from Vegetal Extracts

The use of spectroscopic and spectrometric techniques to isolate, quantify, and characterize bioactive compounds from edible plants has become a common and mandatory activity in food chemistry. As technology advances, diverse methodologies are being applied more frequently, which are coupled most of...

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Bibliographic Details
Main Authors: José Daniel Lozada-Ramírez, Ana E. Ortega-Regules, Luis Ricardo Hernández, Cecilia Anaya de Parrodi
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Applied Sciences
Subjects:
spectroscopy
spectrometry
vegetables
bioactive molecules
antioxidants
identification
Online Access:https://www.mdpi.com/2076-3417/11/7/3039

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