Health promoting and sensory properties of phenolic compounds in food

Abstract

Phenolic compounds have been extensively studied in recent years. The presence of these compounds in various foods has been associated with sensory and health promoting properties. These products from the secondary metabolism of plants act as defense mechanisms against environmental stress and attack by other organisms. They are divided into different classes according to their chemical structures. The objective of this study was to describe the different classes of phenolic compounds, the main food sources and factors of variation, besides methods for the identification and quantification commonly used to analyze these compounds. Moreover, the role of phenolic compounds in scavenging oxidative stress and the techniques of in vitro antioxidant evaluation are discussed. In vivo studies to evaluate the biological effects of these compounds and their impact on chronic disease prevention are presented as well. Finally, it was discussed the role of these compounds on the sensory quality of foods.

Release Kinetic Studies of Stevia rebaudiana Extract Capsules from Sodium Alginate and Inulin by Ionotropic Gelation

“…Chlorophylls possess antioxidant activity by breaking the radical chain reaction, and carotenoids react with radical species by electron transfer, hydrogen abstraction, and the addition of a radical species [24,25]. Phenolic compounds can prevent disease through mechanisms that differ from antioxidant function, such as cellular signaling, gene expression, and modulation of enzymatic activity [26]. Many plant glycosides have shown activity in cancer prevention, as well as antidiabetic, antiobesity, antibacterial, or antineoplastic effect, and so on [27].…”

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

“…They are closely associated with the sensory and nutritional quality of fresh and processed plant foods and may afect positively or negatively the sensory characteristics of food with impacts on color, lavor, and astringency. This impact becomes important for consumer's acceptance, so that health-promoting products can be palatable and largely consumed [2]. Fruit preservation also inluences the quantity and quality of fruits' phenolic content.…”

“…Proanthocyanidins react with anthocyanins to form new red pigments [68]. Loss or stabilization of color and increases in the range of available hues are resulted by the conversion of anthocyanins to other compounds during food processing [2]. The color of fruits is a sensory atribute that can really change consumers' fruit acceptance.…”

“…But also humans reject foods that are perceived to be excessively biter [76]. Flavonoid phenols have been indicated as the main responsible for the taste of biterness and the mouth-fell sensation of astringency in several types of fruits and in beverages [2,77]. Several works suggested that some polyphenols can be responsible for the biterness of fruits even if they are present in very low concentrations [78].…”

“…Sweetness and biterness are mutually suppressed in mixtures, but astringency and biterness tend to be perceived as negative atributes. Polyphenols' sensory properties are related to molecules speciic structures, including pigments correlated to fruit color [2]. This richness in phenolic compounds is also directly related with the positive efects on human health.…”