Title:Novel Approaches for the Extraction and Identification of Phytoconstituents from Herbs and Spices
Volume: 15
Issue: 4
Author(s): Preet Amol Singh, Shiva Tushir*, Subhajit Hazra, Sukhvinder Singh Purewal and Gaurav Agarwal
Affiliation:
- Department of Pharmacy, Panipat Institute of Engineering and Technology (PIET), Samalkha, Panipat, Haryana,
132102, India
Keywords:
Extraction, food, green chemistry, herbs, industry, spices, sustainable development goals, quality.
Abstract: An important determinant of population health is the caliber and quality of food that can
directly affect the health of the population. Herbs and spices are now the primary ingredients in the
global food and nutraceutical industry. Traditional methods for extraction of active metabolites of
herbs and spices may lead to lowered extraction efficiency due to high solvent consumption and a
longer extraction period. These issues can be resolved by the use of novel green and sustainable extraction
techniques. The present paper aims to discuss innovative extraction and identification techniques
for herbs and spices. Microwave-aided extraction (MAE), ultrasound-assisted extraction
(UAE), supercritical fluid extraction (SFE), DNA barcoding, THz-S, e-nose, near-infrared (NIR)
spectroscopy, hyperspectral imaging, Raman spectroscopy possess environment-friendly instrumentations,
make lesser use of chemicals, and reduce the consumption of solvent. The use of cuttingedge
technology in place of outdated ones can improve product quality and help the general public
maintain high levels of health.
