Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/2211
Título: Effect of Processing on the Phenolic Compounds and Antioxidant Activity of Fruit Juices
Autor: Guiné, Raquel
Barroca, Maria João
Palavras-chave: Fruit Juice
Processing
Antioxidant ativity
phenolic compounds
Data: 2014
Editora: Nova Publishers, USA
Citação: Guiné RPF, Barroca MJ (2014) Effect of Processing on the Phenolic Compounds and Antioxidant Activity of Fruit Juices. in Elder KE (Ed.) Fruit Juices. Types, Nutritional Composition and Health Benefits. pp. 79-101, Nova Publishers, USA.
Resumo: Research studies have been increasingly focused on plant polyphenols and their positive health effects. Among these stand the phenolic acids, flavonols, catechin monomers, proanthocyanidins, flavones, flavanones and anthocyanins, which decrease the risk of cancer and heart disease. The phenolic antioxidants from fruit juices have been widely investigated and characterised for their anticancer, anti-inflammatory and cardio protective properties. Focusing on fruit juices, consumers are highly interested in health claims of polyphenols in food products in general, and particularly regarding fruit juices, and therefore there is an increasing market in antioxidant fruit juices and formulation of juice mixtures with high polyphenol concentrations. However, this type of component is somewhat susceptible to thermal degradation, and hence the effects of processing, like pasteurization, are of wide interest. The aim of this chapter is to, on the one hand make an overview of the polyphenols present in different fruit juices, and their antioxidant activity, and on the other hand focus on the beneficial properties for health of such compounds, and finally to overview the effect of processing over these compounds.
Peer review: yes
URI: http://hdl.handle.net/10400.19/2211
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