Phenolic in foods

Clifford MN. 2000b. Miscellaneous phenols in foods and beverages—nature, occurrence and dietary burden. J Sci Food Agric 80(7) 1126-1137. 

Prior RL, Wu X and Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53(10) 4290-4302. 

Shahidi, F., Naczk, M. (2004). Phenolics in Food andNutraceuticals. CRC Press LLC, Boca Raton, FL. 

High-performance LC techniques are often applied to various fruit juices and drinks (158-161) to evaluate the antioxidative activity, which is attributed largely to the phenolics, such as flavonoids and phenylpropanoids. Analysis of food phenolics is gaining popularity with the growing evidence of possible health-promoting benefits of phenolics in foods, such as antioxidative, antimicrobial, tumor-inhibiting, free-radical scavenging, and other clinically relevant activities. 

Sample handling strategies for the determination of plant phenols in food and plant material have been reviewed [42]. Attention was paid to hydrolysis, liquid extraction, solid-phase extraction (SPE), and supercritical-fluid extraction. 

Bate-Smith, E.C. 1959. Plant Phenolics in Foods, in The Pharmacology of Plant Phenolics, ed., J.W. Fairbaim, New York Academic Press, pp. 133-147. 

A scheme for the formation of guaiacols from ferulic acid has also been proposed by Manley et al. (1974). The biosynthesis of various phenolic acids from p-coumaric acid (H.84) was studied by Friedrich (1976). Formation pathways for simple phenols in food flavors have been reviewed (Maga, 1978a). The two primary pathways could be the decarboxylation of phenolic carboxylic acids and the thermal degradation of lignin. Secondary pathways include bacterial, fungal, yeast enzymic and glycosidic reactions. 

Shahidi, F. and Ho, C.-T., Phenolics in food and natural health products An overview, in Phenolic Compounds in Foods and Natural Products, Shahidi, F. and Ho, C.-T., Eds., ACS Symposium Series 909, American Chemical Society, Washington, DC, 2005, pp. 1—8. 

Prior, R. L., X. Wu, and K. Schaich. (2005). Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Suprplements.. Agric. Food Chem. 53,4290-4302. 

Shahid F, Naczk M (2004) Phenolics in food and nutraceuticals sources, applications and health effects. CRC Press, Boca Raton, FL... 

Naczk M, Shahidi F (2004) Extraction and analysis of phenolics in food. J Chromatog A 1054 95-111... 

Fig. 78.1 Phenolics in human nutrition A microbiological perspective. Bioavailability of dietary compounds depends on the sum of molecular mechanisms underlying liberation of the compounds from dietary matrices, absorption, distribution into body tissues via blood circulation, metabolism (in the GI tract or target tissues), and elimination from the body. The keypad shows parameters of relevance to phenolic bioavailability. The two enlarged windows illustrate the diversity of both phenolics in food and microbial functions involved in phenolic conversion, with a focus on isoflavones and hgnans. Estimates of blood concentration of daidzein, equol, and enterolignans are...

Bate-Smith and Swain (19) were the first to recognize the widespread occurrence of proanthocyanidins and related phenolics in foods and to appreciate their possi-... 

The most important reaction of natural phenols in foods is oxidation. In many plant foods the enzyme-catalysed oxidation of monophenols to o-diphenols (1,2-dihydroxybenzenes) and oxidation of the formed o-diphenols to o-quinones proceed. These and subsequent reactions belong to the set of enzymatic browning reactions described in Section 9.12. 

Dejmkova H, Scampicchio M, Zima J et al (2009) Detemination of total phenols in foods by boron doped diamond electrode. Electroanalysis 21 1014-1018... 

---