Fruit phenolics

Macheix JJ, Fleuriet A and Billot J. 1990. Fruit Phenolics. Boca Raton, FL CRC Press. 

Recently, an extensive review of fruit phenolics was given by Van Buren (128). The available literature indicates that a tremendous amount of research effort has been applied to phenolic components of fruits, particularly grapes and their important role in winemaking and quality. 

In addition to the detection and identification of anthocyanins in fruits (Table V), other phenolic substances have been extensively studied in the past several years. An excellent review of fruit phenolics was recently provided by Van Buren (128). Also, phenolics were included in the review of the biochemistry of apples and pears by Hulme (39). 

J. J. Macheix, A. Fleuriet, J. Billot. Fruit Phenolics. CRC Press, Boca Raton, FL (1990). 

Secondary metabolites (stem, leaf, roots, seeds/fruits) phenolics... 

Macheix, J.J. Fleuriet, A. Billot, J. 1999. Changes and metaholism of phenolic compounds in fruits. In Fruit Phenolics (Macheix, J. J. Fleuriet, A. Billot, J., Eds.). CRC Press, Boca Raton, Florida, pp. 149 278. 

The distribution of anthocyanins in 26 different common foods is presented in Table 1.1 and Table 1.2. This information is based upon our data as well as information obtained from Macheix et al./ editors of a book on fruit phenolics. Cyanidin aglycone occurred in 23 of the 26 foods listed and, overall, seems to be present in about 90% of fruits and is the most frequently appearing aglycone compared to all of the others. The glucoside form is present in 23 out of 26 of the foods listed in Table 1.1. The galactoside, arabinoside and rutinoside (6-0-a-L-rhamnosyl-D-glucose) were present in 30 to 40% of the foods in Table 1.1. The rutinoside seems to be present in those foods that do not contain either the galactoside or arabinoside. 

Intramolecular coupling of aromatic systems based on this principle has been particularly fruitful. Phenols or aromatic ethers are usually involved If the activation of the aromatic system is sufficient, the reactions do not require especially nonnucleophilic solvents. In the simplest case anisole may be anodically coupled in CH2CI2-CF3COOH to give, after workup in the presence of Zn dust, 4,4 -dimethoxybiphenyl in 60% yield [247]. 

It has been now recognised that die phenolic profile of the foods, along with high intakes of the monounsaturated fatty acids, as oleic acid mainly, confers its health-promoting properties to die Mediterranean diet. In fact, olive oil is the main source of unsaturated acids and polyphenols that constitute a complex mixture in olive fruits and in its derived products. In addition, in O. europaea fruits, phenolic profile and content are important factors to consider in order to evaluate virgin olive oil quality. To remain that they are also partly responsible for autoxidation stability and organoleptic characteristics of olive oil. 

Since phenolic metabolites may be responsible for the antioxidant properties of fruit and vegetables it is essential to know, both qualitative and quantitatively, their phenolic constituents. Although the data is incomplete, and the quantitative data is not reliable due to the very different extraction and analytical techniques used for phenolic compound analysis, the available information is summarised in this paper. As regards fruit phenolics, a comprehensive book has been published, in which qualitative and some quantitative data are provided [16]. The anthocyanins present in fruit, vegetables and grains have also been reviewed [17],... 

Macheix, J.J. Fleuriet, A. Billot, i.Fruit phenolics, CRC Press Boca Raton, Florida, 1990 ... 

Chemopreventive Properties of Fruit Phenolic Compounds and Their Possible Mode of Actions... 

Fruit Phenolic Compounds 231 Induction of Cell-Cycle ... 

TABLE 2 Anticarcinogenic Effects of Fruit Phenolic Compounds... 

TABLE 3 Antioxidant and Free Radical Scavenging Properties of Fruit Phenolic Compounds—Cont d ... 

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