- Shopping Bag ( 0 items )
Current Green Chemistry -„Natural Product Extraction” is the 21. part within the series of „RSC Green Chemistry”. The pool of natural products represents a valuable source for bioactive compounds. On the one hand, important medicines, foods and cosmetics comprising classical and new representatives may be obtained by the extraction of different plants/crops (natural sources), on the other hand, the production of such chemicals is much more environmentally friendly (“greener”) than their processment by chemical syntheses due to the concerns of the negative effects meant by the use of solvents, formation of by-products and insufficient atomic efficiency.
This book gives an in-depth review of the state-of-the-art techniques for the extraction and processing of natural products and the factors influencing the performance of the process. Chapter 1 shows the possible use and applications of natural products.
The extracts comprise foods, fat, oils and colouring agents. Chapters 2-6 present both conventional (soaking, Soxhlet, distillation with water and/or steam) and up-to-date (ultrasound- or microwave-assisted, “accelerated” liquid, or supercritical fluid)
extraction techniques. Then, the recent trends and perspectives for the extraction of natural products are discussed in a Chapter
7 followed by the possible post-extraction processes (purification, particle size reduction and formulation) of the extracts.
Chapter 9 provides information on the isolation and purification of natural products by solvent partitioning, adsorption enrichment,
membrane separation, and solid phase extraction, as well as purification by chromatography and/or crystallization. Chapter
10 deals with the scale-up of extraction processes, while Chapter 11 discusses the pressurized fluid-based technologies for natural product processing. Finally, Chapter 12 provides the reader about the economic aspects of the scaled-up extraction technologies.
The book incorporates a number or very useful case-studies.
This book is recommended to chemists, chemical-, bio-, food- and environmental engineers working in the academic or industrial sectors. The book may be used well in the training of students in green chemical courses.