Food Ellagitannins - Occurrence, Effects of Processing and Storage

被引：90

作者：

Bakkalbasi, Emre ^{[1
]}

Mentes, Oezay ^{[1
]}

Artik, Nevzat ^{[1
]}

机构：

[1] Ankara Univ, Fac Engn, Dept Food Engn, TR-06110 Ankara, Turkey

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2009年 / 49卷 / 03期

关键词：

foods; ellagitannins; ellagic acid; antioxidant activity; ELLAGIC ACID CONTENT; PERFORMANCE LIQUID-CHROMATOGRAPHY; PHENOLIC-COMPOUNDS; POMEGRANATE JUICE; HYDROLYZABLE TANNINS; ANTIOXIDANT CAPACITY; OXIDATIVE STRESS; CASTANEA-SATIVA; GALLIC ACID; OAK WOOD;

D O I：

10.1080/10408390802064404

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Interest in ellagitannins and ellagic acid has increased over the past few years due to its properties as a micronutrient. Ellagitannins are complex plant polyphenols composed of hexahydroxydiphenoyl moieties esterified to a sugar. Fruits (especially berries and nuts) are rich sources of ellagitannins and ellagic acid, a hydrolytic product of ellagitannins. These secondary metabolites give the characteristic taste to the fruits and their products, and also play an important role in food processing. This paper reviews research about occurrence in foods, change during process, and antioxidant activity of ellagitannins and ellagic acid.

引用

页码：283 / 298

页数：16

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