Phenolic antioxidants in foods : chemistry, biochemistry & analysis / Alam Zeb.
Zeb, Alam, 1979-
2021
TP248.65.F66
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Title
Phenolic antioxidants in foods : chemistry, biochemistry & analysis / Alam Zeb.
Author
Zeb, Alam, 1979-
ISBN
9783030747688 (electronic bk.)
3030747689 (electronic bk.)
3030747670
9783030747671
DOI
https://doi.org/10.1007/978-3-030-74768-8
Publication Details
Cham, Switzerland : Springer, 2021.
Language
English
Description
1 online resource
Item Number
10.1007/978-3-030-74768-8 doi
Call Number
TP248.65.F66
Dewey Decimal Classification
664/.07
Summary
Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.
Bibliography, etc. Note
Includes bibliographical references and index.
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Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed October 13, 2021).
Available in Other Form
Print version: 9783030747671
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SECTION 1: CHEMISTRY OF PHENOLIC ANTIOXIDANTS
Ch 1: Concept of Antioxidant
Introduction to Antioxidant
Types of antioxidants
Mechanism of Antioxidant Reaction
Estimation of Antioxidant Activity
Phenolic Antioxidants
Nomenclature of phenolic compounds
Ch 2: Chemistry of Phenolic Antioxidants
Classification
Phenolic acids
Phenolic aldehydes and alcohols
Phenolic esters
Cinnamic acid amides
Lignans and lignin
Tannins
Coumarins
Flavonoids
Glycosides
Ch 3: Phenolic Antioxidants in Foods
Phenolic antioxidants in fruits
Phenolic antioxidants in Vegetables
Phenolic antioxidants in Cereals and legumes
Phenolic antioxidants in Beverages
Phenolic antioxidants in Edible Oil
SECTION 2: BIOCHEMISTRY OF PHENOLIC ANTIOXIDANTS
Ch 4: Biosynthesis of Phenolic Antioxidants
Biosynthesis of Phenolic acids
Biosynthesis of Phenolic aldehydes and alcohols
Biosynthesis of Phenolic esters
Biosynthesis of Cinnamic acid amides
Biosynthesis of Lignans and lignin
Biosynthesis of Tannins
Biosynthesis of Coumarins
Biosynthesis of Flavonoids
Biosynthesis of Glycosides
Ch 5: Metabolism of Phenolic Antioxidants.
Ingestion of phenolic antioxidants
Digestion and absorption
Phenolic antioxidants in Bloodstream
Interactions with Proteins
Interactions with Carbohydrates
Ch 6: Pharmacological Effects of Phenolic Antioxidants
Pharmacological significance
Oxidative stress & Phenolic antioxidants
Aging & Phenolic antioxidants
Health & Diseases
Ch 7: Molecular Mechanism of Phenolic Antioxidants
Basic Mechanism
In-vitro studies
In-vivo studies
SECTION 3: ANALYSIS OF PHENOLIC ANTIOXIDANTS
Ch 8: Basics in Analysis of Phenolic Antioxidants
Extraction of phenolic compounds
Spectrophotometric analysis
Titrimetric methods
Electrochemical methods
Ch 9: Chromatography of Phenolic Antioxidants
Thin layer chromatography
Liquid chromatography
Gas chromatography
Ch 10: Spectroscopy of Phenolic Antioxidants
Mass spectrometry
Nuclear Magnetic resonance spectroscopy
Near-infrared spectroscopy.

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