Optimization of Extraction Process for Polyphenols from Alpinia oxyphylla Miq. and Evaluation of Their Antioxidant Activity
Abstract
Alpinia oxyphylla Miq. is a traditional medicinal herb with dual application in food and medicine. Polyphenols, as its primary active constituents, exhibit significant biological activity and hold promising prospects for broader utilization. This study mainly reviews the
mainstream extraction processes and process optimization methodologies of Alpinia oxyphylla polyphenols, studies their antioxidant activity,
compares and analyzes the advantages and disadvantages of traditional extraction methods and novel assisted extraction methods, summarizes
the impact of different processes on the extraction effects of polyphenols, and introduces the antioxidant action mechanisms of Alpinia oxyphylla polyphenols and the evaluation methods for their antioxidant activity. Furthermore, it points out some problems in current research on
Alpinia oxyphylla polyphenols, such as low process adaptability and low industrialization level. It also presents forward-looking insights on
future trends of process improvement and functional product development for Alpinia oxyphylla polyphenols.
mainstream extraction processes and process optimization methodologies of Alpinia oxyphylla polyphenols, studies their antioxidant activity,
compares and analyzes the advantages and disadvantages of traditional extraction methods and novel assisted extraction methods, summarizes
the impact of different processes on the extraction effects of polyphenols, and introduces the antioxidant action mechanisms of Alpinia oxyphylla polyphenols and the evaluation methods for their antioxidant activity. Furthermore, it points out some problems in current research on
Alpinia oxyphylla polyphenols, such as low process adaptability and low industrialization level. It also presents forward-looking insights on
future trends of process improvement and functional product development for Alpinia oxyphylla polyphenols.
Keywords
Alpinia oxyphylla Miq.; Polyphenols; Extraction Process; Process Optimization; Antioxidant Activity
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DOI: http://dx.doi.org/10.70711/wef.v4i2.9620
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