Health promoting and sensory properties of phenolic compounds in food
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 attac...
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Universidade Federal De Viçosa
2014-12-01
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doaj-2c62a1ce5760402084b4d20f40ee8e492020-11-25T00:26:18ZengUniversidade Federal De ViçosaRevista Ceres2177-34912014-12-0161suppl76477910.1590/0034-737x201461000002S0034-737X2014000700002Health promoting and sensory properties of phenolic compounds in foodLívia de Lacerda de Oliveira0Mariana Veras de Carvalho1Lauro Melo2Universidade de BrasíliaUniversidade de BrasíliaFederal University of Rio de JaneiroPhenolic 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2014000700002&lng=en&tlng=enmétodos analíticosantioxidantepropriedades de saúdepropriedades sensoriais |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Lívia de Lacerda de Oliveira Mariana Veras de Carvalho Lauro Melo |
spellingShingle |
Lívia de Lacerda de Oliveira Mariana Veras de Carvalho Lauro Melo Health promoting and sensory properties of phenolic compounds in food Revista Ceres métodos analíticos antioxidante propriedades de saúde propriedades sensoriais |
author_facet |
Lívia de Lacerda de Oliveira Mariana Veras de Carvalho Lauro Melo |
author_sort |
Lívia de Lacerda de Oliveira |
title |
Health promoting and sensory properties of phenolic compounds in food |
title_short |
Health promoting and sensory properties of phenolic compounds in food |
title_full |
Health promoting and sensory properties of phenolic compounds in food |
title_fullStr |
Health promoting and sensory properties of phenolic compounds in food |
title_full_unstemmed |
Health promoting and sensory properties of phenolic compounds in food |
title_sort |
health promoting and sensory properties of phenolic compounds in food |
publisher |
Universidade Federal De Viçosa |
series |
Revista Ceres |
issn |
2177-3491 |
publishDate |
2014-12-01 |
description |
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. |
topic |
métodos analíticos antioxidante propriedades de saúde propriedades sensoriais |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2014000700002&lng=en&tlng=en |
work_keys_str_mv |
AT liviadelacerdadeoliveira healthpromotingandsensorypropertiesofphenoliccompoundsinfood AT marianaverasdecarvalho healthpromotingandsensorypropertiesofphenoliccompoundsinfood AT lauromelo healthpromotingandsensorypropertiesofphenoliccompoundsinfood |
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1725344950057435136 |