English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/47722
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

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
URIhttp://hdl.handle.net/10261/47722
DOI10.1021/jf203372w
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(IQAC) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.