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Phenolic compounds and their role in oxidative processes in fruits

Identifieur interne : 003042 ( Main/Exploration ); précédent : 003041; suivant : 003043

Phenolic 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 :

RBID : ISTEX:97276202BBE0EDA7EAC023D5388D248292E9D122

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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Le document en format XML

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