There are concerns about using synthetic phenolic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported negative effects on human health. Thus, a replacement of these synthetics by antioxidant extractions from various foods has been proposed. More than 8000 different phenolic compounds have been characterized; fruits and vegetables are the prime sources of natural antioxidants. In order to extract, measure, and identify bioactive compounds from a wide variety of fruits and vegetables, researchers use multiple techniques and methods. This review includes a brief description of a wide range of different assays. The antioxidant, antimicrobial, and anticancer properties of phenolic natural products from fruits and vegetables are also discussed.
机构:Cent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, India
Abdille, MH
;
Singh, RP
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机构:Cent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, India
Singh, RP
;
Jayaprakasha, GK
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机构:Cent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, India
Jayaprakasha, GK
;
Jena, BS
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机构:
Cent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, IndiaCent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, India
机构:Cent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, India
Abdille, MH
;
Singh, RP
论文数: 0引用数: 0
h-index: 0
机构:Cent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, India
Singh, RP
;
Jayaprakasha, GK
论文数: 0引用数: 0
h-index: 0
机构:Cent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, India
Jayaprakasha, GK
;
Jena, BS
论文数: 0引用数: 0
h-index: 0
机构:
Cent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, IndiaCent Food Technol Res Inst, Human Resource Dev, Mysore 570020, Karnataka, India