Active Ingredients – Bioactive
Component Extraction Process
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Conventional Method of Extraction
Biocomponent Extraction with Modern
Components of Green techniques
Bioactive components are compounds
pharmacological effects on human health.
In a way the extracts are nothing but
nutraceuticals or elements from a natural
plant source which is extracted with the
purpose of making a cure for an existing
disease or as a preventive measure.
For example, grape used for wine making
has by products like pomace, stems and
The grape pomace has polyphenols and other small phenolic
compounds exhibiting high health beneficial properties, such as
carcinogenic, and antimicrobial activities.
Other examples of fruit by products are apple pomace, citrus peels,
seeds and pulp and waste from carrot, potato and tomato.
They are extracted by both conventional and modern techniques.
The examples of bioactive compounds are carotenoids, flavonoids,
coenzyme Q, dithiolthiones,
phytoestrogens, glucosinolates, polyphenols, and taurine.
As the name suggests, using the Soxhlet apparatus
that uses a solvent that passes through a small
amount of the sample.
This process is both time taking and consumes a lot
The main conventional extraction techniques in relation
to bioactive compounds are
A small amount of sample is ground to a fine powder
and mixed with the solvent and continuously stirred.
The extract is made more efficient by diffusion and
the fact that the surface of the sample is increased
with maceration or grinding, thus making it easier to
mix with the solvent.