Phenolic compounds and their role in oxidative processes in fruits

Kevin Robards; Paul D. Prenzler; Greg Tucker; Prasan Swatsitang; William Glover

doi:10.1016/S0308-8146(99)00093-X

Phenolic compounds and their role in oxidative processes in fruits

Kevin Robards, Paul D. Prenzler, Greg Tucker, Prasan Swatsitang, William Glover

Agricultural, Environmental and Veterinary Sciences

Research output: Contribution to journal › Article › peer-review

1073 Citations (Scopus)

Abstract

Phenolic compounds occur in all fruits as a diverse group of secondary metabolites. Hence, they are a component of the human diet although data for dietary intakes and metabolic fate are limited. Their role in oxidation processes, as either antioxidants or substrates in browning reactions, is examined. They are characterised by high chemical reactivity and this complicates their analysis. Copyright (C) 1999 Elsevier Science Ltd.

Original language	English
Pages (from-to)	401-436
Number of pages	36
Journal	Food Chemistry
Volume	66
Issue number	4
DOIs	https://doi.org/10.1016/S0308-8146(99)00093-X
Publication status	Published - 01 Sept 1999

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10.1016/S0308-8146(99)00093-X

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abstract = "Phenolic compounds occur in all fruits as a diverse group of secondary metabolites. Hence, they are a component of the human diet although data for dietary intakes and metabolic fate are limited. Their role in oxidation processes, as either antioxidants or substrates in browning reactions, is examined. They are characterised by high chemical reactivity and this complicates their analysis. Copyright (C) 1999 Elsevier Science Ltd.",

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AB - Phenolic compounds occur in all fruits as a diverse group of secondary metabolites. Hence, they are a component of the human diet although data for dietary intakes and metabolic fate are limited. Their role in oxidation processes, as either antioxidants or substrates in browning reactions, is examined. They are characterised by high chemical reactivity and this complicates their analysis. Copyright (C) 1999 Elsevier Science Ltd.

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Phenolic compounds and their role in oxidative processes in fruits

Abstract

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