Phenolic compounds and their role in oxidative processes in fruits

被引：947

作者：

Robards, K

Prenzler, PD

Tucker, G

Swatsitang, P

Glover, W

机构：

[1] Charles Sturt Univ, Sch Sci & Technol, Wagga Wagga, NSW 2678, Australia

[2] Univ Nottingham, Sch Biol Sci, Div Nutr Biochem, Leicester LE12 5RD, Leics, England

来源：

FOOD CHEMISTRY | 1999年 / 66卷 / 04期

关键词：

D O I：

10.1016/S0308-8146(99)00093-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 1999 Elsevier Science Ltd. All rights reserved.

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页码：401 / 436

页数：36

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