Chemistry of plant extracts

Rashmi Bommegowda, Havalli and Pradeep Singh, Negi (2022) Chemistry of plant extracts. In: Plant Extracts: Applications in the Food Industry. Elsevier, pp. 39-66. ISBN 978-0-12-822475-5

PDF 77.pdf - Published Version Restricted to Registered users only Download (21MB)

Abstract

Plant extracts contain a varied range of chemicals such as terpenoids, phenolic compounds, alkaloids, glucosinolates, and various organic acids. These chemicals are responsible for their unique nature and perceived biological activity of plant extracts. Owing to the wide acclaimed biological activities of plant extracts, they have been used as natural ingredients and have received significant renewed interest recently. Several plant extracts have been used as commercial preservatives in food because of their green image. The current chapter discusses various chemicals present in plant extracts and emphasizes the structure activity relationship of these chemicals.

Item Type:	Book Section
Uncontrolled Keywords:	plant extracts, organic acids
Subjects:	500 Natural Sciences and Mathematics > 10 Plants
Divisions:	Fruit and Vegetable Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2025 11:39
Last Modified:	10 Dec 2025 11:39
URI:	http://ir.cftri.res.in/id/eprint/20151

Actions (login required)

View Item