Handbook of Analysis of Active Compounds in Functional Foods: 1st Edition (Hardback) book cover

Handbook of Analysis of Active Compounds in Functional Foods

1st Edition

Edited by Leo M.L. Nollet, Fidel Toldra

CRC Press

956 pages | 219 B/W Illus.

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Hardback: 9781439815885
pub: 2012-01-18
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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.

Table of Contents

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


About the Editors

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).

Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Chemistry / Analytic