Analytical Strategies for Green Extraction, Characterization, and Bioactive Evaluation of Polyphenols, Tocopherols, Carotenoids, and Fatty Acids in Agri-Food Bio-Residues

Documents by year found in Scopus using the sequence of keywords described in the methodology (a). VOSviewer software plot showing the co-ocurrence of keywords in the 618 documents found in Scopus related to this study (2013-2024) (b); Figure 2.

Classification and structure of principal phenolic families: phenolic acids (red color), flavonoids (orange color), lignans (purple color), tannins (green color) and stilbenes (yellow color); Figure 3. Classification and structure of tocopherols, carotenoids, and fatty acids; Table 1. Phenolic compounds, tocopherols, carotenoids and fatty acids from primary agri-food waste sources; Figure 4.