Phenolic Compounds in Food: Characterization and Analysis, 1st Edition (Hardback) book cover

Phenolic Compounds in Food

Characterization and Analysis, 1st Edition

Edited by Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe

CRC Press

430 pages | 52 B/W Illus.

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Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What’s more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction.

Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food.

In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.

Table of Contents

Series Preface ix

Preface xi

About the Editors xiii

List of Contributors xv


Chapter 1 Classification of Phenolic Compounds 3

Jesús Santana-Gálvez and Daniel A. Jacobo-Velázquez

Chapter 2 Phenolic Compounds in Nature 21

Rubén Francisco González-Laredo, Nuria Elizabeth Rocha-Guzmán,

José Alberto Gallegos-Infante, Martha Rocío Moreno-Jiménez,

and Claudia Ivette Gamboa-Gómez

Chapter 3 Phenolic Compounds in Food 33

Andrea Gómez-Maqueo, Zamantha Escobedo-Avellaneda,

M. Pilar Cano, and Jorge Welti-Chanes


Chapter 4 Extraction Methods for Phenolic Compounds 61

Georgina Sandoval and Socorro Josefina Villanueva-Rodríguez

Chapter 5 Cleanup Methods 75

Liliana Santos-Zea, Janet Alejandra Gutiérrez-Uribe,

and Georgina Sandoval

Chapter 6 Separation and Detection Methods 85

Maria del Refugio Ramos-Jerz, Gerold Jerz, Socorro Josefina

Villanueva-Rodríguez, and Peter Winterhalter



Chapter 7 Xanthones 97

Begoña de Ancos and Concepción Sánchez-Moreno

Chapter 8 Stilbenes in Foods 119

Rubén Francisco González-Laredo, Nuria Elizabeth Rocha-Guzmán,

José Alberto Gallegos-Infante, Martha Rocio Moreno-Jiménez,

and Claudia Ivette Gamboa-Gómez

Chapter 9 Anthraquinones 131

Mireille Fouillaud, Yanis Caro, Mekala Venkatachalam,

Isabelle Grondin, and Laurent Dufossé

Chapter 10 Flavonoids 173

Marilena Antunes-Ricardo and Janet Alejandra Gutiérrez-Uribe

Chapter 11 Lignans 185

Alessandra Durazzo

Chapter 12 Lignins in Food 201

Esther Pérez-Carrillo and Erick Heredia Olea

Chapter 13 Tannins 211

Rocio Campos-Vega, B. Dave Oomah,

Angélica María Hernández-Arriaga, Norma Julieta Salazar-López,

and Kenia Vázquez-Sánchez


Chapter 14 Antioxidant Power 261

J. Abraham Domínguez-Avila, Jacqueline Ruiz-Canizales,

Ramón Pacheco-Ordaz, Mónica A. Villegas-Ochoa,

and Gustavo A. González Aguilar


Chapter 15 Phenolic Compounds in Wines 291

Angelita Gambuti and Luigi Moio

Chapter 16 Phenolic Compounds in Cereals and Legumes 319

María Teresa Espino Sevilla, Cristian Jiménez Martínez,

and Anaberta Cardador-Martínez

Chapter 17 Phenolic Compounds in Herbs and Spices 333

Laura A. de la Rosa, Nina del Rocío Martínez-Ruíz,

J. Abraham Domínguez-Avila, and Emilio Alvarez-Parrilla

Chapter 18 Phenolic Compounds in Fruits 355

J. Abraham Domínguez-Avila, Gustavo R. Velderrain-Rodríguez,

Maribel Ovando-Martínez, Ana Elena Quirós-Sauceda,

Mónica A. Villegas-Ochoa, and Gustavo A. González Aguilar

Chapter 19 Phenolic Compounds in Cocoa and Chocolate 375

Griselda Rabadan-Chavez and Eugenia Lugo-Cervantes

Chapter 20 Phenolic Compounds in Processed Foods 395

Claudia Ivette Gamboa-Gómez, Nuria Elizabeth Rocha-Guzmán,

José Alberto Gallegos-Infante, Rubén Francisco González-Laredo,

and Martha Rocío Moreno-Jiménez

Chapter 21 Phenolics in Vegetable Oils 407

Janu Chandran, Nayana N, and P Nisha

Index 415

About the Editors

Leo M. L. Nollet, PhD, earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment,third and fourth editions(CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment,also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published with F. Toldrá five volumes on animal product–related books: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he edited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he edited Multiresidue Methods for the Analysis of Pesticide Residues in Food(CRC Press, 2017).

Janet Alejandra Gutiérrez-Uribe, PhD, is an associate pro-fessor in the NutriOmics research group at the School of Engineering and Science from Tecnológico de Monterrey. She is the director of the Bioengineering Department in the South Region of Tecnológico de Monterrey. Dr. Gutiérrez-Uribe is a food engineer with graduate studies in biotechnology. For more than 10 years, she has worked on phytochemistry and in the nutritional biochemistry of phenolic compounds and other nutraceuticals. Her research is focused on Mexican foods such as black beans, cacti, agave, and maize. She has published more than 60 papers in different prestigious jour-nals and is the inventor of more than 10 patents and applica-tions in Mexico and abroad. She has graduated more than 25 graduate students and her teaching skills go beyond lectures. Work with industry and social service are her main drivers in the development of challenges related to biochemistry, molecular biology, cell culture, and nutraceutical discovery.

About the Series

Food Analysis & Properties

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