Phenolic compounds and their role in oxidative processes in fruits
Identifieur interne : 003042 ( Main/Exploration ); précédent : 003041; suivant : 003043Phenolic compounds and their role in oxidative processes in fruits
Auteurs : Kevin Robards [Australie] ; Paul D. Prenzler [Australie] ; Greg Tucker [Royaume-Uni] ; Prasan Swatsitang [Royaume-Uni] ; William Glover [Australie]Source :
- Food Chemistry [ 0308-8146 ] ; 1999.
Abstract
Phenolic compounds occur in all fruits as a diverse group of secondary metabolites. Hence, they are a component of the human diet although data for dietary intakes and metabolic fate are limited. Their role in oxidation processes, as either antioxidants or substrates in browning reactions, is examined. They are characterised by high chemical reactivity and this complicates their analysis.
Url:
DOI: 10.1016/S0308-8146(99)00093-X
Affiliations:
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<front><div type="abstract" xml:lang="en">Phenolic compounds occur in all fruits as a diverse group of secondary metabolites. Hence, they are a component of the human diet although data for dietary intakes and metabolic fate are limited. Their role in oxidation processes, as either antioxidants or substrates in browning reactions, is examined. They are characterised by high chemical reactivity and this complicates their analysis.</div>
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