alexa Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
Chemical Engineering

Chemical Engineering

Journal of Advanced Chemical Engineering

Author(s): Naczk M, Shahidi F

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Abstract Consumption of plant foods, particularly fruits, vegetables and cereal grains is encouraged because they render beneficial health effects. Phenolics and polyphenolics are among the most desirable food bioactives because of their antioxidant activity, brought about by a number of pathways, or due to other mechanisms. The analysis of phenolics and polyphenolics requires their extraction possible purification and structure elucidation. This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals. This article was published in J Pharm Biomed Anal and referenced in Journal of Advanced Chemical Engineering

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