The dual role of phenolic compounds in oxidative changes in fruit products

This study was conducted to reconcile the controversial scientific evidence indicating the dual role of phenolic compounds in oxidative changes in fruit products. The hypothesis has been substantiated, according to which the functioning of flavonoids as redox-systems, is strictly connected with the ability of fruit phenolic compounds to inhibit the free-radical processes of the oxidation of substrates; this is due to the semiquinone presence in the equilibrium system. Terminology and appropriate methods of studying, in respect of the antioxidant effect of natural, as well as added compounds in fruit products, were analysed. The effect of redox-properties of the antioxidant agent, on studying the inhibition of the enzymatic oxidation of phenolic compounds with this agent, has been analysed. It was shown that this field of study is vital for improving the concepts of browning inhibitors in foodstuffs, as well as for improving the theory of interactions between components in canned foodstuffs. (c) All Rights Reserved