1st Edition

Handbook of Analysis of Active Compounds in Functional Foods

Edited By Leo M.L. Nollet, Fidel Toldrá Copyright 2012
    956 Pages 219 B/W Illustrations
    by CRC Press

    Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products.

    Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including:

    • Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine
    • Water- and fat-soluble vitamins and probiotics
    • Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls)
    • Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids
    • Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins
    • Phytoestrogens and hormones, with chapters on anise oil and melatonin
    • Tetrapyrroles, minerals, and trace elements
    • Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin
    • Sweeteners, salt replacers, and taste-modifying compounds

    Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.

    Amino Acids, Peptides, and Proteins
    Essential Amino Acids; M. C. Aristoy and F. Toldrá
    Glutamine and Taurine; C. G. Prosser and S. M. Rutherfurd
    Bioactive Peptides; M. Miguel, B. Hernández-Ledesma, R. López-Fandiño, and I. Recio
    Glutathione; O. Demirkol and N. Ercal
    l-Carnitine; J. Demarquoy, C. Rigault, and F. Le Borgne
    Creatine; L. Mora and F. Toldrá
    Analysis of Bioactive Peptides and Proteins; P. Rupa and Y. Mine
    Vitamin K; X. Fu and S. L. Booth
    Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products; O. Heudi
    Tocopherols, Tocotrienols, and Their Bioactive Analogs; S. Pacifico, M. Scognamiglio, B. D’Abrosca, P. Monaco, and A. Fiorentino
    Vitamin C; O. Martín-Belloso, I. Odriozola-Serrano, and R. Soliva-Fortuny
    Vitamin D; J. Jakobsen and R. B. Jäpelt
    Hydrocarbon Carotenoids; M. da Graça Dias
    Oxycarotenoids (Xanthophylls); D. Giuffrida, P. Dugo, P. Donato, G. Dugo, and L. Mondello
    Phenolic Compounds
    Flavonoids: Flavonols, Flavones, and Flavanones; F. Ferreres and F. A. Tomás-Barberán
    Flavan--Ols and Proanthocyanidins; S. Guyot
    Stilbenes and Resveratrol; M. do Rosário Bronze, C. M. M. Duarte, and A. Matias
    Flavonoids: Anthocyanins; V. Cheynier, C. Gómez, and A. Ageorges
    Isoflavones; G. G. C. Kuhnle
    Hydrolyzable Tannins: Gallotannins Ellagitannins, and Ellagic Acid; M. Jourdes, L. Pouységu, S. Quideau, F. Mattivi, P. Truchado, and F. A. Tomás-Barberán
    Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies; N. Kuhnert, H. Karaköse, and R. Jaiswal
    Fibers and Polysaccharides
    Analytical Methodologies of Chitosan in Functional Foods; Y. Liu, Y. Bai, and H. Liu
    Insoluble Dietary Fiber; L. P. da Silva and M. Walter
    Fructans Including Inulin; M. M. Jacob and S. G. Prapulla
    Pectin Extraction, Gelation, and Sources; A. Rascón-Chu, V. U. Orona, A. Sánchez, and E. Carvajal-Millán
    Cyclodextrins; K. Martina and G. Cravotto
    The Selection and Evaluation of Probiotics; G. Pérez Martínez, C. Bäuerl, and M. C. Collado Amores
    Phytoestrogens and Hormones
    Anise Oil; L. M. L. Nollet
    Occurrence and Analysis of Melatonin in Food Plants; M. Iriti, S. Vitalini, M. Rossoni, and F. Faoro
    Tetrapyrroles and Alkaloids
    Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles; B. Schoefs
    Minerals and Trace Elements
    Minerals; G. García-Llatas, A. Alegría, R. Barberá, M. J. Lagarda, and R. Farré
    Lipid Compounds
    Omega and Omega Fatty Acids; K. D. Stark
    Conjugated Linoleic Acid; M. A. de la Fuente and M. Juárez
    Lecithin; M. León-Camacho and M. Narváez-Rivas
    Sterols; H; Saoussem
    Stanols; H. Saoussem
    Analytical Methods for the Determination of α-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs; G. Sontag and H. Schwartz
    Alliin and Allicin; L. M. L. Nollet
    Methods of Analysis of Acesulfame-K and Aspartame; G.-P. Nikoleli, A. G. Asimakopoulos, and D. P. Nikolelis
    Methods of Analysis of Saccharin; A. G. Asimakopoulos, G.-P. Nikoleli, N. S. Thomaidis, and D. P. Nikolelis
    Salt Replacers and Taste Modifying Compounds
    Sodium Replacers; M. Reig, M. Armenteros, M-C. Aristoy, and F. Toldrá
    Triterpene Glycosides; M. Ganzera


    Leo M. L. Nollet received MS (1973) and PhD (1978) degrees in biology from the Katholieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books on food science.

    Fidel Toldrá was awarded the 2002 International Prize for Meat Science and Technology by the International Meat Secretariat (IMS) and the Distinguished Research Award in 2010 by the American Meat Science Association (AMSA).