Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables.
Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums …

Anthocyanins are widespread and biologically active water-soluble phenolic pigments
responsible for a wide range of vivid colours, from red (acidic conditions) to purplish blue …

Allium cepa L. is one of the most abundant vegetable crops worldwide. In addition to its
versatile culinary uses, onion also exhibits quite interesting medicinal uses. Bulbs have a …

Myrtle (Myrtus communis L.) is a typical plant of the coasts of Mediterranean area, which
grows spontaneously as a shrub or a small tree. Myrtle berries, leaves, seeds, and essential …

Currently, açai is one of the most important fruits present in the world. Several studies have
demonstrated its high content in phenolic compounds and anthocyanins. Both of them are …

Interest in phenolic compounds has recently increased due to their potential as antioxidant
agents. Moringa leaves (Moringa oleifera) have a high content of phenolic compounds …

The present study compares three methods viz. microwave-assisted extraction (MAE),
enzyme-assisted extraction (EAE) and conventional solvent extraction (CSE) for extraction of …

Despite the excellent beneficial properties that anthocyanins and total phenolic compounds
give to the red onion bulbs, few articles have investigated modern extraction techniques or …

The interest in natural phenolic compounds has increased because of their attractive use
especially as antioxidant and antimicrobial agents in foods. The large content in phenolic …

The bioactive compounds in myrtle berries, such as phenolic compounds and anthocyanins,
have shown a potentially positive effect on human health. Efficient extraction methods are to …