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Título

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

AutorPérez-Jiménez, Jara ; Torres, Josep Lluís
Palabras claveNonextractable phenolics
Nonextractable proanthocyanidins
Bound phenolics
Insoluble phenolics
Fecha de publicación2011
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry
ResumenMore 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.
Versión del editorhttp://dx.doi.org/10.1021/jf203372w
URIhttp://hdl.handle.net/10261/47722
DOI10.1021/jf203372w
ISSN0021-8561
E-ISSN1520-5118
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