Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 782: Bioactive Compounds from Dandelion (Taraxacum officinale): Advances in Extraction Techniques and Applications
Foods doi: 10.3390/foods15040782
Authors:
Lynn Rhayem
Nadia Boussetta
Mirian T. K. Kubo
Franck Merlier
Eugene Vorobiev
Nikolai Lebovka

Taraxacum is a genus of flowering plants comprising species commonly known as dandelions. All parts of the dandelion (flowers, stems, roots, and leaves) contain valuable bioactive compounds, including flavonoids, amino, fatty, organic, and phenolic acids, coumarins, lignans, polysaccharides, phytosterols, terpenes, glycoproteins, oligosaccharides, and alkaloids. Dandelion extracts represent a promising feedstock for diverse applications across the food, biomedical, and pharmaceutical industries. The extraction of bioactive compounds from dandelion is essential to access its therapeutic properties, with different techniques used to isolate its various phytochemicals. This review provides a comprehensive overview of recent advances in the application of various techniques for the extraction of bioactive compounds from dandelion. Both conventional and innovative extraction techniques are discussed, with particular emphasis on their respective advantages and limitations.