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Analysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art

AuthorsPérez-Jiménez, Jara ; Torres, Josep Lluís
KeywordsNonextractable phenolics
Nonextractable proanthocyanidins
Bound phenolics
Insoluble phenolics
Issue Date2011
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry
AbstractMore 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.
Publisher version (URL)http://dx.doi.org/10.1021/jf203372w
Appears in Collections:(IQAC) Artículos
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