Extraction and analysis of phenolics in food.
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Summary
This paper provides a summary of background information and methodologies used for the analysis of phenolics in foods and nutraceuticals.
- Type
- article
- Published
- 2004-10-29
- Cited by
- 1,760
- References
- 182
- OpenAlex
- https://openalex.org/W2005183837
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:43163975
Keywords
Chemistry, Cinnamic acid, Phenols, Chromatography, Nutraceutical
References
- ON PHOSPHOTUNGSTIC-PHOSPHOMOLYBDIC COMPOUNDS AS COLOR REAGENTS
- Plant polyphenols : synthesis, properties, significance
- Phenolic-storing cells : keys to programmed cell death and periderm formation in wilt disease resistance and in general defence responses in plants?
- Quantitative Methods for Anthocyanins.
- Analysis of phenolic acids in barley by high-performance liquid chromatography.
- Condensed tannins in grain sorghum: isolation, fractionation, and characterization.
- Isoflavones in Soy-Based Infant Formulas
- Quantitation of free and hydrolyzable phenolic acids in seeds by capillary gas-liquid chromatography
- Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants.
- Occurrence of resveratrol in edible peanuts.
- Extraction of total phenolics in the presence of reducing agents
- Smart polymers for the food industry
- Polyphenols newly extracted in red wine from southwestern France by centrifugal partition chromatography.
- Resveratrol and other phenolics from the bark of Yucca schidigera roezl.
- Isoflavone content among maturity group 0 to II soybeans
- Method for Estimation of Tannin in Grain Sorghum1
- Specificity of the vanillin test for flavanols.
- Application of near-infrared reflectance spectroscopy to the simultaneous prediction of alkaloids and phenolic substances in green tea leaves.
- Quantitative analysis of the flavonoid content of commercial tomatoes
- Galloyl esters in the Aceraceae
Cited by
- Phenolic profile and antioxidant activity in selected seeds and sprouts.
- A Critical Appraisal of Solubility Enhancement Techniques of Polyphenols
- Determination of anthocyanins and non-anthocyanin polyphenols by ultra performance liquid chromatography/electrospray ionization mass spectrometry (UPLC/ESI–MS) in jussara (Euterpe edulis) extracts
- Psidium cattleianum fruits: A review on its composition and bioactivity.
- Optimization of extraction parameters of total phenolic compounds from henna (Lawsonia inermis) leaves
- Cowpea seed coats and their extracts : phenolic composition and use as antioxidants in sunflower oil
- Análise de voláteis por CG e de compostos bioativos por CLAE (DAD, UV e EM/EM) em morangos em função de sistemas de produção e do armazenamento a frio
- Ultrasound Extraction Of Valonea Tannin And Its Effects on Extraction Yield
- Phenolic compounds in aqueous extracts of marama bean [Tylosema esculentum (Burchell) A. Schreiber] seed coat, sorghum (Sorghum bicolor L. Moench) bran and their bioactive properties
- Flavonoid compounds of sorghum and maize bran and their inhibitory effects against alpha - amylase
- Biosensor evaluation of the antioxidant activity of wines and teas. Interference studies and comparison with other
- Mangas das variedades espada, rosa e tommy atkins: compostos bioativos e potencial antioxidante Mango varieties "espada", "rosa" and tommy atkins: bioactive compounds and antioxidant potential
- Extraction of Polyphenols and Anthocyanins from the Jambul (Syzygium cumini) Fruit Peels
- The Influence of Total Phenols Content on Antioxidant Capacity in the Whole Grain Extracts
- Evaluation of means to increase the content of bioactive phenolic compounds in soft fruits.
- Influence of locality on content of phenolic compounds in white wines
- Sensory perception of bitterness and astringency in sorghum
- Finger millet grain phenolics and their impact on malt and cookie quality
- A binary solvent extraction system for phenolic antioxidants and its application to the estimation of antioxidant capacity in Andrographis paniculata extracts
- Flaxseed phenolics as natural antioxidants.
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