Phenolic compounds and their role in oxidative processes in fruits

Authors
Robards, K Prenzler, PD Tucker, G Swatsitang, P Glover, W
Citation
K. Robards et al., Phenolic compounds and their role in oxidative processes in fruits, FOOD CHEM, 66(4), 1999, pp. 401-436
Citations number
308
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
03088146 → ACNP
Volume
66
Issue
4
Year of publication
1999
Pages
401 - 436
Database
ISI
SICI code
0308-8146(199909)66:4<401:PCATRI>2.0.ZU;2-X
Abstract
Phenolic compounds occur in all fruits as a diverse group of secondary meta bolites. Hence, they are a component of the human diet although data for di etary intakes and metabolic fate are limited. Their role in oxidation proce sses, as either antioxidants or substrates in browning reactions, is examin ed. They are characterised by high chemical reactivity and this complicates their analysis. (C) 1999 Elsevier Science Ltd. All rights reserved.