Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Radical Autoxidation01:20

Radical Autoxidation

3.5K
The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
3.5K
Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

5.4K
In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox...
5.4K
Vitamins01:30

Vitamins

3.2K
Vitamins, derived from the Latin word for life, are essential organic substances required in small quantities for optimal growth and overall well-being. Unlike other organic nutrients, vitamins don't act as sources of energy or building materials but rather facilitate these nutrients' utilization by the body. Vitamins are predominantly coenzymes, assisting enzymes in specific chemical actions, like the oxidation of glucose for energy involving B vitamins. Most vitamins are not produced...
3.2K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Unlocking the future of food with the new paradigm of plant-based proteins.

Frontiers in nutrition·2026
Same author

Supercritical Fluid Extraction to Valorise Fruit and Vegetable by-Products.

Foods (Basel, Switzerland)·2026
Same author

Ultrasound and Microwave Treatments to Produce Flexible Thermoplastic Starch-Brewers' Spent Grain Composite Films.

Polymers·2026
Same author

Atomic Layer Deposition of ZnO and ZnO/Cu Coatings for Fresh Food Packaging Application.

Polymers·2026
Same author

Upcycling Strategies to Improve the Nutritional Value of Staple Food.

Foods (Basel, Switzerland)·2026
Same author

Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality.

Foods (Basel, Switzerland)·2026

Related Experiment Video

Updated: Apr 16, 2026

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
07:05

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

3.4K

Antioxidant Compounds from Vegetable Matrices: Biosynthesis, Occurrence, and Extraction Systems.

Antonietta Baiano1, Matteo Alessandro Del Nobile1

  • 1a Dipartimento di Scienze Agrarie , degli Alimenti e dell'Ambiente, University of Foggia , Foggia , Italy.

Critical Reviews in Food Science and Nutrition
|March 10, 2015
PubMed
Summary

Plant-derived natural antioxidants like vitamin C and phenolics are essential dietary components. This review details their occurrence, biosynthesis, and extraction methods from plant foods.

Keywords:
Ascorbic acidbioactive compounds, carotenoidsphenolicssolid-wastetocopherols

More Related Videos

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
10:30

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes

Published on: June 10, 2022

8.5K
Design and Optimization Strategies of a High-Performance Vented Box
14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

1.7K

Related Experiment Videos

Last Updated: Apr 16, 2026

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
07:05

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

3.4K
A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
10:30

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes

Published on: June 10, 2022

8.5K
Design and Optimization Strategies of a High-Performance Vented Box
14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

1.7K

Area of Science:

  • Phytochemistry and Nutritional Science
  • Food Science and Technology

Background:

  • Natural antioxidants, including vitamin C, tocopherols, tocotrienols, carotenoids, and phenolic compounds, are abundant in plant-derived foods.
  • These vital compounds are not synthesized by the human body and must be obtained through diet to meet Recommended Daily Intake (RDI) levels.

Purpose of the Study:

  • To provide a comprehensive overview of natural antioxidants found in plants, with a focus on plant-based food sources.
  • To elucidate the biosynthesis pathways of these critical antioxidant compounds.
  • To review and compare conventional and innovative extraction techniques for isolating plant antioxidants.

Main Methods:

  • Literature review of scientific publications on natural antioxidants in plant foods.
  • Analysis of biosynthesis mechanisms for key antioxidant classes.
  • Comparative assessment of extraction methodologies: conventional (liquid-liquid, solid-liquid, Soxhlet) and innovative (enzymatic-assisted, pressurized fluid, supercritical fluid, ultrasound-assisted, microwave-assisted, pulsed electric field).

Main Results:

  • Detailed information on the occurrence and distribution of major natural antioxidants in various plant food matrices.
  • Insights into the biochemical pathways governing the synthesis of these compounds in plants.
  • Evaluation of the efficiency, sustainability, and technological aspects of different extraction systems.

Conclusions:

  • Plant-derived natural antioxidants are crucial for human health and require dietary intake.
  • Understanding their occurrence and biosynthesis aids in food processing and nutritional strategies.
  • Innovative extraction technologies offer promising alternatives for efficient and sustainable isolation of these valuable compounds.