Extraction of Antioxidants: Innovative and Intensification Methods, Activity Enhancement and Degradations

Dear Colleagues,

Nowadays, we cannot find a production process of antioxidants, in pure or formulated form, in the perfume, cosmetic, pharmaceutical, food, bio fuel, or fine chemicals industries, which do not use extraction processes, such as maceration, percolation, steam or hydro-distillation, pressing, decoction, infusion, and Soxhlet extraction. Recent trends in extraction techniques have largely focused on finding solutions that minimize the use of raw plant material, energy, solvents, and processing.

This Special Issue of Antioxidants has the aim of describing existing studies and applications of conventional and innovative extraction techniques, solvents, and procedures of antioxidants. There is a need for comprehension if these conventional, innovative, and intensified techniques will enhance the extraction of antioxidants in term of yield, purity and activities. Another important point is regarding the degradation, desired or not, of antioxidants, caused by extraction techniques.

Prof. Dr. Farid Chemat
Dr. Maryline Abert-Vian
Guest Editors

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