Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.

中文翻译：

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植物生物质中生物活性化合物的绿色提取及其在肉类中作为天然抗氧化剂的应用


植物提取物富含多种具有抗氧化作用的生物活性化合物，如酚类、儿茶素、类黄酮、槲皮素、花青素、生育酚、芦丁、绿原酸、番茄红素、咖啡酸、阿魏酸、对香豆酸、维生素C、原儿茶酸、维生素E、类胡萝卜素、β-胡萝卜素、杨梅素、山奈酚、肌肽、玉米黄质、芝麻酚、迷迭香酸、鼠尾草酸和鼠尾草酚。应优化提取处理方案，如溶剂、时间、温度和植物粉末，以获得最佳产量和最大活性成分浓度。新型绿色提取技术的应用提高了活性化合物、热不稳定化合物浓度的提取率，环境成本较低，提取时间短，溶剂利用率高。多种提取技术组合的应用已被证明可以发挥协同效应或起到辅助作用。需要对植物提取物中的活性成分进行适当的鉴定、分离和纯化，以使其作为天然抗氧化剂在肉类工业中得到有效利用。本综述批判性地分析了从植物生物质中提取生物活性化合物的传统和绿色提取技术及其在肉类中作为天然抗氧化剂的利用。