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Analysis of Main and Healthy Phenolic Compounds in Foods
Abstract
Phenols or Phenolics is a designation corresponding to compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring. Phenols in foods occur mainly as secondary metabolites of vegetables, often found in polymeric forms (polyphenols). Phenols from foods are mainly simple phenols (e.g., caffeic acid), flavonoids, the most varied and ubiquitous class (e.g., catechin, quercetin), stilbenes (resveratrol), lignans, and tannins. In addition to the wide range of polyphenols present in foods, the compounds are quantitatively and qualitatively distributed in a heterogenous way in the different compartments of the food matrix. This structural and compartmental diversity leads to an important variability of the physicochemical properties impacting otherwise the extraction of phenols. Total phenols are determined by the Folin Cioucalteau method, as described in European Pharmacopeaea.
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“Phenolics are beneficial for human health, preventing cardiovascular disease, cancer, diabetes, and obesity [95,96], and are used to inhibit lipid oxidation and fungal and bacterial growth in food [97].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [97]
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Riaz, M., Khalid, R., Afzal, M., Anjum, F., Fatima, H., Zia, S., Rasool, G., Egbuna, C., Mtewa, A. G., Uche, C. Z., et al. (2023) · Food Science & Nutrition · doi:10.1002/fsn3.3308 · Cited by 355
Banwo, K., Olojede, A. O., Adesulu-Dahunsi, A. T., Verma, D. K., Thakur, M., Tripathy, S., Singh, S., Patel, A. R., Gupta, A. K., Aguilar, C. N., et al. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101320 · Cited by 313
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The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds
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Metadata
- Authors
- Delgado, A. M., Issaoui, M., & Chammem, N.
- Affiliations
- University of Algarve (PT)
- Faculté des Sciences et Techniques de Sidi Bouzid (TN)
- University of Carthage (TN)
- Venue
- Journal of AOAC International
- Publisher
- Oxford University Press (OUP)
- Published
- 2019-09-01
- Volume
- 102
- Issue
- 5
- Pages
- 1356-1364
- ISSN
- 1060-3271 (ISSN-L)
- OpenAlex
- W2950858023
- Cited by
- 110
- References
- 0
- Citations by year
- 2026: 9 · 2025: 14 · 2024: 19 · 2023: 17 · 2022: 16 · 2021: 21 · 2020: 12 · 2019: 2
- FWCI
- 7.64
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of AOAC International (publishedVersion)
- PubMed (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- phenolic compounds, polyphenols, flavonoids, catechins, quercetin, resveratrol, lignans, tannins, phenol extraction, Folin-Ciocalteu assay, total phenolic content, food analysis
- MeSH terms
- Chemistry Techniques, Analytical, Food Analysis, Plants, Solid Phase Extraction, Polyphenols
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