Extraction And Analysis Of Phenolics In Food Pdf
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- Advanced Analytical Methods for Phenolics in Fruits
- Phenolics in Foods: Extraction, Analysis and Measurements
- Analytical Methods of Phenolic Compounds
Advanced Analytical Methods for Phenolics in Fruits
Natural Products pp Cite as. Polyphenols are the most important phytochemicals found in a variety of fruits, vegetables, and plant-based foods. Currently there is an increasing interest for the separation, characterization, and valorification of these compounds due to their bioactive properties, health benefits, and potential use as natural antioxidants in foods, pharmaceuticals, and cosmetics. The samples preparation and extraction of phenolics from source materials is the first step involved in their analysis. While colorimetric methods are used for determination of different classes of phenolics, chromatographic and spectrometric analyses are employed for the identification and quantification of individual compounds.
Phenolic compounds are broadly represented in plant kingdom, and their occurrence in easily accessible low-cost sources like wastes from agri-food processing have led in the last decade to an increase of interest in their recovery and further exploitation. Indeed, most of these compounds are endowed with beneficial properties to human health e. Apart from their use as food supplements or as additives in functional foods, natural phenolic compounds have become increasingly attractive also from a technological point of view, due to their possible exploitation in materials science. Several extraction methodologies have been reported for the recovery of phenolic compounds from agri-food wastes mostly based on the use of organic solvents such as methanol, ethanol, or acetone. However, there is an increasing need for green and sustainable approaches leading to phenolic-rich extracts with low environmental impact. This review addresses the most promising and innovative methodologies for the recovery of functional phenolic compounds from waste materials that have appeared in the recent literature. In particular, extraction procedures based on the use of green technologies supercritical fluid, microwaves, ultrasounds as well as of green solvents such as deep eutectic solvents DES are surveyed.
Metrics details. This study evaluated the effect of the solvent on the extraction of antioxidant compounds from black mulberry Morus nigra , blackberry Rubus ulmifolius and strawberry Fragaria x ananassa. Different extracts of each berry were evaluated from the determination of total phenolic content, anthocyanin content and antioxidant capacity, and data were applied to the principal component analysis PCA to gain an overview of the effect of the solvent in extraction method. Antioxidants extractions are extremely affected by the solvent combination used. In addition, the obtained extracts with the organic solvent-water mixtures were distinguished from the extracts obtained with pure organic solvents, through the PCA analysis.
Phenolics in Foods: Extraction, Analysis and Measurements
These metrics are regularly updated to reflect usage leading up to the last few days. Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts. The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric. Find more information on the Altmetric Attention Score and how the score is calculated. In the present study the phenolic composition of leaves, stalks, and textile fiber extracts from Urtica dioica L.
The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identification methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identification and quantification of phenolics. The main goal of this chapter is to provide the reader with a broad view on the different protocols used to extract, identify and quantify phenolic compounds from different kinds of foods, including fruits and vegetables. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [ 1 ] in response to several stressful biotic and abiotic factors [ 2 , 3 ]. This class of compounds are a much diversified group derived from the amino acids phenylalanine and tyrosine and comprise simple phenols, hydroxybenzoic acids and cinnamic acid derivatives, flavonoids, coumarines, stilbenes and tannins, among others [ 4 — 6 ].
Phenolic compounds are a group of secondary plant metabolites, many with health-promoting properties that are present in all parts of plants. They have an aromatic structure, including either one or more hydroxyl groups giving them the ability to stabilize free radicals and protect biological tissues against damage related to reactive oxygen species. Phenolic compounds are concentrated in the fruit of plants, and therefore, the fruit can be an important dietary source of these phytochemicals, which exist as monomers, or bound to one another. Polyphenolic compounds are classified into different subclasses based upon the number of phenol ring systems that they contain, saturation, and length of the carbon chain that bind the rings to one another. The phenolic acids present in fruit tissues protect the plant against disease, infections, UV radiation, and insect damage.
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Analytical Methods of Phenolic Compounds
Plant phenolics are considered to be a vital human dietary component and exhibit a tremendous antioxidant activity as well as other health benefits. Epidemiology evidence indicates that a diet rich in antioxidant fruits and vegetables significantly reduces the risk of many oxidative stress related diseases viz. The number and position of hydroxyl group in a particular phenolic compound leads to the variation in their antioxidant potential.
Phenolic compounds are well-known phytochemicals found in all plants. They consist of simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and flavonoids. Organic solvent extraction is the main method used to extract phenolics. Chemical procedures are used to detect the presence of total phenolics, while spectrophotometric and chromatographic techniques are utilized to identify and quantify individual phenolic compounds.
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Journal of Food Quality
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