2024-03-29T08:10:15Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/477222012-11-22T23:00:00Zcom_10261_5063com_10261_5col_10261_5066
Analysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art
Pérez-Jiménez, Jara
Torres, Josep Lluís
Nonextractable phenolics
Nonextractable proanthocyanidins
Bound phenolics
Insoluble phenolics
More than 500 phenolic compounds have been reported as present in foodstuffs, and their intake has been related to the prevention of several chronic diseases. Most of the literature on phenolic compounds focuses on those present in the supernatant of aqueous–organic extractions: extractable phenolics. Nevertheless, significant amounts of phenolic compounds remain in the solid residues after such extractions. These nonextractable phenolics are mostly proanthocyanidins, phenolic acids, and hydrolyzable tannins that are closely associated with the food matrix. Studies of this fraction of dietary phenolic compounds are scarce, and the few there are usually refer to particular types of phenolics rather than to the fraction as a whole. The present review reports the state-of-the-art methods that currently exist for analyzing nonextractable phenolic compounds in foods.
2012-03-30T09:49:42Z
2012-03-30T09:49:42Z
2011
artículo
Journal of Agricultural and Food Chemistry
0021-8561
http://hdl.handle.net/10261/47722
10.1021/jf203372w
1520-5118
eng
http://dx.doi.org/10.1021/jf203372w
closedAccess
American Chemical Society