Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

被引：858

作者：

Naczk, Marian

Shahidi, Fereidoon ^{[1
]}

机构：

[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada

[2] St Francis Xavier Univ, Dept Human Nutr, Antigonish, NS B2G 2W5, Canada

来源：

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS | 2006年 / 41卷 / 05期

关键词：

phenolics; polyphenols; sources; extraction; analysis;

D O I：

10.1016/j.jpba.2006.04.002

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Consumption of plant foods, particularly fruits, vegetables and cereal grains is encouraged because they render beneficial health effects. Phenolics and polyphenolics are among the most desirable food bioactives because of their antioxidant activity, brought about by a number of pathways, or due to other mechanisms. The analysis of phenolics and polyphenolics requires their extraction possible purification and structure elucidation. This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals. (c) 2006 Elsevier B.V All rights reserved.

引用

页码：1523 / 1542

页数：20

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