Extraction of Bioactive Components in Plants (Cacao, Citrus, Tamarindus indica Leaf, Moringa oleifera, and Curcuma xanthorrizha) - A Review
1,2 Imro^ah Ikarini 1,3 Mentari Sekar Arum 1,4 Lulus Mualimin *1,5 Jaya Mahar Maligan 1,6 Christina Mumpuni Erawati 7 Imam Santoso

1Food Science Doctorate Program - Postgraduate School Faculty of Agricultural Technology, Universitas Brawijaya, Malang
2Research Center for Agroindustry, BRIN Cibinong
3Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Jember, Jember
4Food Industry Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Jember, Jember
5Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang
6Biology Study Program, Faculty of Technobiology, Universitas Surabaya, Surabaya
7Department of Agro-Industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang

*Corresponding author, E-mail:maharajay[at]ub.ac.id

Abstract

Naturally occurring in plants, these chemical substances known as bioactive compounds provide beneficial effects on human health. These essential components, playing many pivotal parts in life-sustaining processes throughout the form, have been connected to a diversity of remedial health benefits owing to their power to stave off and ease issues such as malignant growths, heart problems, and deteriorating neurological disorders. The stability, as well as bioavailability of the bioactive compounds incorporated, pose difficulties in their broad application, as their efficacy can be influenced by aspects such as food processing techniques and storage circumstances. In addition to their varied effects, the diverse mechanisms by which bioactive compounds act incorporate antioxidant, anti-inflammatory, antimicrobial, and anticancer impacts, among still others. Additional investigation is warranted to further uncover the prospective therapeutic benefits of bioactive compounds. Exploring the potential synergistic impacts of diverse bioactive ingredients, and comprehending how they interconnect with other bodily materials, is critical to optimize health advantages.

Keywords: bioactive- cacao- citrus- Curcuma xanthorrizha- flavonoid- Tamarindus indica L- Moringa oleifera

Topic: Food science and biotechnology