Health promoting and sensory properties of phenolic compounds in food

Revista Ceres

Lívia De Lacerda De Oliveira²  Mariana Veras De Carvalho¹  Lauro Melo¹ 

[1] ,University of Brasilia Department of Nutrition Brasilia Distrito Federal ,Brazil

关键词: analytical methods;    antioxidants;    health promoting properties;    sensory properties;    métodos analíticos;    antioxidante;    propriedades de saúde;    propriedades sensoriais;   

DOI  :  10.1590/0034-737x201461000002

来源: SciELO

【 摘 要 】

Phenolic compounds have been extensively studied in recent years. The presence of these compounds in various foods has been associated with sensory and health promoting properties. These products from the secondary metabolism of plants act as defense mechanisms against environmental stress and attack by other organisms. They are divided into different classes according to their chemical structures. The objective of this study was to describe the different classes of phenolic compounds, the main food sources and factors of variation, besides methods for the identification and quantification commonly used to analyze these compounds. Moreover, the role of phenolic compounds in scavenging oxidative stress and the techniques of in vitro antioxidant evaluation are discussed. In vivo studies to evaluate the biological effects of these compounds and their impact on chronic disease prevention are presented as well. Finally, it was discussed the role of these compounds on the sensory quality of foods.

【 授权许可】

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