Processes for the Extraction of Bioactives from Fruits and Vegetables

Tocopherols

• Alpha-tocopherol - The most active form of vitamin E in the human body, it is found in a variety of fruits and vegetables but is especially rich in wheat germ oil, sunflower oil, and safflower oil.
• Beta-tocopherol - Less prevalent in our diet compared to alpha-tocopherol. It is found in some oils, such as corn and soybean.
• Gamma-tocopherol - The most common form of vitamin E in the American diet, largely due to its presence in soybean, corn, and canola oil, which are common in the typical Western diet.
• Delta-tocopherol - Present in certain oils.

Carotenoids

• Beta-Carotene - This is the most common type of carotenoid and the most well-known provitamin A carotenoid. It gives carrots, sweet potatoes, spinach, and kale their orange or dark green colour.
• Alpha-Carotene - Similar to beta-carotene, alpha-carotene is also a provitamin A carotenoid. It is found in similar foods to beta-carotene, including carrots, pumpkins, and winter squashes.
• Lutein and Zeaxanthin - These carotenoids are found in colourful foods like corn and oranges. Lutein and zeaxanthin are beneficial for eye health and are the only carotenoids found in high concentrations in the retina of the eye.
• Lycopene - Known for giving tomatoes their red colour, lycopene is also found in watermelons, pink grapefruits, and apricots. It is a powerful antioxidant and has been linked to heart health and cancer prevention.
• Beta-Cryptoxanthin - Another provitamin A carotenoid, beta-cryptoxanthin, gives oranges, papayas, and peaches their orange colour.

Betalains

• Beets - One of the richest sources of betalains, especially betacyanins, which give them their characteristic deep red color. Beets also contain betaxanthins.
• Swiss Chard - Both the red and yellow varieties of Swiss chard contain betalains. Red Swiss chard is rich in betacyanins, while yellow Swiss chard contains betaxanthins.
• Prickly Pear - lso known as cactus fruit, prickly pears contain both betacyanins and betaxanthins. The exact amount and type depend on the variety, with red-purple varieties containing more betacyanins and yellow-orange varieties containing more betaxanthins.
• Pitahaya (Dragon Fruit) - This tropical fruit, especially the red-fleshed variety, contains betacyanins.
• Golden Beets - These contain betaxanthins, which provide their yellow color.
• Rhubarb - The red stalks of rhubarb contain betacyanins.

Anthocyanins

• Berries - Berries, including blueberries, raspberries, blackberries, and cranberries, are some of the richest sources of anthocyanins.
• Cherries - Both sweet and tart cherries contain anthocyanins, with tart cherries having particularly high levels.
• Red and Purple Grapes - The skin of red and purple grapes is a good source of anthocyanins.
• Red Onions - The outer layers of red onions contain significant amounts of anthocyanins.
• Eggplant - The purple skin of eggplants is rich in anthocyanins, specifically one called nasunin.
• Blackcurrants - These small berries are extremely rich in anthocyanins.
• Black Rice - Sometimes referred to as "forbidden rice", black rice has a deep black or purple color due to its anthocyanin content.
• Purple, Red, and Blue Potatoes - These varieties of potatoes contain more anthocyanins than their white or yellow counterparts.
• Purple Corn - This variety of corn is rich in anthocyanins, giving it a deep purple color.

Flavonoids

• Flavonols - The most common flavonoids, they are found in a wide range of fruits and vegetables. Onions, kale, leeks, broccoli, apples, berries, and tea are all rich in flavonols.
• Flavan-3-ols - This group includes catechins, which are found in high amounts in green tea, apples, berries, and cocoa (chocolate).
• Flavanones - Found in citrus fruits, these flavonoids have been linked to a lower risk of stroke.
• Isoflavones - Found in soy products, these flavonoids have estrogen-like effects and may help reduce symptoms of menopause and prevent osteoporosis.
• Flavones - Found in parsley, thyme, celery, and hot peppers, they are less common but still contribute to a healthy diet.

Terpenoids

• Limonene - This monoterpene is abundant in the peel of citrus fruits (e.g. oranges, lemons, limes, and grapefruits) and is responsible for their characteristic citrusy aroma.
• Thymol - Thyme contains thymol, a monoterpene with antimicrobial properties.
• Capsaicin - This terpenoid is the compound responsible for the spiciness of chili peppers.
• Mangiferin - This potent antioxidant is found in the peel, and leaves of mango.
• Alpha-farnesene - One of the many terpenoids found in apples that contribute to their aroma.
• Humulene and Myrcene - These are two terpenoids, among others, that are found in hops that contribute to the flavour of beer.
• Allicin - This is one of the sulphur-containing terpenoids in garlic that contributes to its strong aroma and flavour.
• Linalool - A terpenoid found in pineapple that contributes to its unique aroma, with pinene being another example.

Herbal Leaf Extracts

Bark Extracts

Root Extracts

Flower Extracts

Seed Extracts

Identification of High-Value Chemicals

Develop an Optimised Extraction Protocol

Separation and Purification of Target Chemical(s)

Application Testing of Extract or Separated Components

Technoeconomic Analysis of the Process

Betulin - UNRAVEL Project

SteamBioAfrica Project

Bioactives Profiling of Tropical Trees