Phenolic compounds and their role in oxidative processes in fruits

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

Research output: Contribution to journalArticlepeer-review

914 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 languageEnglish
Pages (from-to)401-436
Number of pages36
JournalFood Chemistry
Volume66
Issue number4
DOIs
Publication statusPublished - 01 Sep 1999

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