Extraction and Chromatographic Approaches for Coumarin, Furocoumarin, and Polymethoxyflavone Characterization in Foods-Reference-Cited by-同舟云学术

Extraction and Chromatographic Approaches for Coumarin, Furocoumarin, and Polymethoxyflavone Characterization in Foods

Published:2024-08-12 Issue:16 Volume:13 Page:2517
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Cafeo Giovanna¹^ORCID,Irrera Elisa¹^ORCID,Russo Marina¹^ORCID,Dugo Paola¹²

Affiliation:

1. Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Viale G. Palatucci snc, 98168 Messina, Italy

2. Chromaleont s.r.l., c/o Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Viale G. Palatucci snc, 98168 Messina, Italy

Abstract

Oxygen heterocyclic compounds play a beneficial role in plants, and their presence in foods, such as Citrus fruits, cinnamon, carrots, and parsley, has been documented in recent years. Published research articles reported several extractions and chromatographic techniques for their determination. The aim of this review was to take into consideration the research articles published from 2016 to 2024 in which the authors developed extraction and chromatographic analysis methods of oxygen heterocyclic compounds in foods. The objective of this review was to assist researchers in choosing the best approach for their future work by identifying all the possible approaches to characterize coumarins, furocoumarins, and polymethoxyflavones in foodstuffs.

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/16/2517/pdf

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