Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review

Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and anti-obesity properties. Many food by-products contain a high level of chlorophyll content. These by-products are discarded and considered environmental pollutants if not used as a source of bioactive compounds. The recovery of chlorophylls from food by-products is an interesting approach for increasing the sustainability of food production. This paper provides insight into the properties of chlorophylls and the effect of different treatments on their stability, and then reviews the latest research on the extraction of chlorophylls from a sustainable perspective.

Automated summary

Chlorophylls, responsible for the green color in plants, have high antioxidant activity and potential health benefits, including anti-inflammatory, anti-cancer, and anti-obesity properties. The by-products from food production, rich in chlorophyll content, can be considered environmental pollutants if not utilized as a source of bioactive compounds. This paper discusses the stability of chlorophylls under different treatments and reviews the latest research on their extraction from a sustainable perspective.