Journal ArticleDOI
A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds.
Muhammad H. Alu’datt,Muhammad H. Alu’datt,Taha Rababah,Mohammad N. Alhamad,Majdi Al-Mahasneh,Ali Almajwal,Sana Gammoh,Khalil Ereifej,Ayman Johargy,Inteaz Alli +9 more
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TLDR
The objective of this study was to review the distribution, identification and occurrence of free and bound phenolic compounds in oil-bearing plants.About:
This article is published in Food Chemistry.The article was published on 2017-03-01. It has received 117 citations till now.read more
Citations
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A review of chemical composition and nutritional properties of minor vegetable oils in China
TL;DR: Different types of vegetable oils have their own specific advantages and biological activities, and appropriate vegetable oils can be selected to meet individual needs accordingly.
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Advances in extraction and analysis of phenolic compounds from plant materials
TL;DR: This review summarizes different types of phenolic compounds and their extraction and analytical methods used in the recent reports, involving 59phenolic compounds from 52 kinds of plants.
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Extraction, identification and quantification of polyphenols from spent coffee grounds by chromatographic methods and chemometric analyses.
Marina Ramón-Gonçalves,Esther Gómez-Mejía,Noelia Rosales-Conrado,María Eugenia León-González,Yolanda Madrid +4 more
TL;DR: It is suggested that spent coffee grounds could be reused as a promising, inexpensive and natural source of bioactive polyphenols with potential industrial applications, thus minimizing the waste disposal and environmental impact.
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Lotus Flavonoids and Phenolic Acids: Health Promotion and Safe Consumption Dosages.
TL;DR: Factors affecting flavonoids and phenolic acid profiles, including types of tissues and extracting factors, are discussed in this review, in order to maximize the application of the lotus and its polyphenols in the food industry.
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Inside and Beyond Color: Comparative Overview of Functional Quality of Tomato and Watermelon Fruits.
TL;DR: It is found that a complex interweaving of anabolic, catabolic and recycling reactions, finely regulated at multiple levels and with temporal and spatial precision, ensures a certain homeostasis in the concentrations of carotenoids, phenolics, aroma volatiles and Vitamin C within the fruit tissues.
References
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Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
TL;DR: An overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, is offered, as well as a brief description of the chemistry ofpolyphenols and their occurrence in plant foods.
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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
TL;DR: In this article, the extractive and HPLC methods of analysis are examined and some modifications are presented by means of these techniques, elenolic acid and four unknown compounds having phenolic behavior were separated from virgin olive oil.
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Mammalian lignan production from various foods
TL;DR: Lignan production with the in vitro method related well to the urinary lignan excretion observed in rats and humans and should be useful in the estimation of lignans production from a given diet and in the formulation of high-lignan-producing diet for the purpose of reducing the cancer risk.
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Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene
TL;DR: The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils, and both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.
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Malonyl isoflavone glycosides in soybean seeds (Glycine max Merrill)
Shigemitsu Kudou,Yvette Fleury,Dieter H. Welti,Daniele Magnolato,Teiji Uchida,Keisuke Kitamura,Kazuyoshi Okubo +6 more
TL;DR: In this article, the malonylated isoflavone glycosides as major soybean seed constituents were thermally unstable, and were converted into their corresponding soybean glycoside components produced undesirable taste effects such as bitter, astringent and dry mouth feeling.