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Analysis of non-extractable phenolic compounds in foods: the current sate of the art.
MedLine Citation:
PMID:  22070088     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
More than 500 phenolic compounds have been reported as present in foodstuffs and their intake has been related to the prevention of several chronic diseases. Most of the literature on phenolic compounds focuses on those present in the supernatant of aqueous-organic extractions: extractable phenolics. Nevertheless, significant amounts of phenolic compounds remain in the solid residues after such extractions. These non-extractable phenolics are mostly proanthocyanidins, phenolic acids and hydrolyzable tannins that are closely associated with the food matrix. Studies of this fraction of dietary phenolic compounds are scarce and the few there are usually refer to particular types of phenolics rather than to the fraction as a whole. The present review reports the state-of-the-art methods that currently exist for analyzing non-extractable phenolic compounds in foods.
Authors:
Jara Pérez-Jiménez; Josep Lluis Torres
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-9
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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