Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Phenolics in food and nutraceuticals

Technique
Thin-Layer Chromatography as an Analytical Tool


Qualitative Analysis


Quantitative Analysis





Thin-Layer Chromatography as a Preparative Tool

Thin-layer chromatography of lipids

https://chemistry.mdma.ch/hiveboard/rhodium/pdf/piper.phytochemistry.pdf

Phytochemistry of the genus Piper

Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods Ajowan Aniseed Asafoetida Allspice Capers and caperberries Caraway Celery Chervil Fennel and fennel seed Galangal Kaffir lime leaf Lavender Lemongrass Lovage Nigella Oregano Poppy Sesame Star anise Tarragon Tamarind Other significant herbs and spices.

Handbook of Herbs and Spices

Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed * Provides practical tips for post harvest management * Includes all aspects of citrus fruit biology, technology and quality evaluation * Discusses biotechnological applications and potential fresh citrus fruit quality improvement * Evaluates medicinal and therapeutic applications and recent clinical findings * Exhaustive glossary included

Citrus Fruit: Biology, Technology and Evaluation

SUMMARY
The monoterpene hydrocarbon composition of 29 non-citrus essential oils was determined with silicic acid chromatostrips and gas-liquid chromatography. Data arc presented showing the total monoterpene hydrocarbon content and the relative proportions of 19 of these compounds in each oil.

The Monoterpene Hydrocarbon Composition of Some Essential Oils

Chemical Composition of Lemon Oil. I. Isolation of a Series of Substituted Coumarins1

SUMMARY

The Girard-T reagent was used to recover the aldehydes from cold-pressed lemon, orange and grapefruit oils for subsequent quantitative gas chromatographic analysis. Optimum conditions for analysis were worked out with a known mixture of citral and the saturated aliphatic aldehydes which occur in major concentration in lemon oil. Isopropanol was used in the preparative step to eliminate acetal formation and isopentane in the final extractions to reduce losses of the lower-molecular-weight aldehydes during vacuum concentration of the sample for gas chromatographic analysis. Typical analyses are given for samples of domestic cold-pressed citrus oils.

W. L. Stanley

Papers

The Monoterpene Hydrocarbon Composition of Some Essential Oils

Chemical Composition of Lemon Oil. I. Isolation of a Series of Substituted Coumarins1

Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography a,b

Auraptenol, a coumarin compound in bitter (Seville) orange oil

Lemon Oil Composition, Isolation and Identification of Aldehydes in Cold-Pressed Lemon Oil