Phenolic compounds in herbs and spices

Abstract

There will always be a need for analyzing methods of food compounds and properties. Current trends in analyzing methods include automation, increasing the speed of analyses, and miniaturization. The unit of detection has evolved over the years from micrograms to picograms. A classical pathway of analysis is sampling, sample preparation, cleanup, derivatization, separation, and detection. At every step, researchers are working and developing new methodologies. A large number of papers are published every year on all facets of analysis. So, there is a need for books that gather information on one kind of analysis technique or on analysis methods of a specific group of food components. The scope of the CRC Series on Food Analysis & Properties aims to present a range of books edited by distinguished scientists and researchers who have significant experience in scientific pursuits and critical analysis. This series is designed to provide state-ofthe-art coverage on topics such as 1. Recent analysis techniques on a range of food components 2. Developments and evolution in analysis techniques related to food 3. Recent trends in analysis techniques of specific food components and/or a group of related food components 4. The understanding of physical, chemical, and functional properties of foods The book Phenolic Coumpounds in Foods: Characterization and Analysis is the fifth volume in this series. I am happy to be a series editor of such books for the following reasons: • I am able to pass on my experience in editing high-quality books related to food. • I get to know colleagues from all over the world more personally. • I continue to learn about interesting developments in food analysis. A lot of work is involved in the preparation of a book. I have been assisted and supported by a number of people, all of whom I would like to thank. I would especially like to thank the team at CRC Press/Taylor & Francis, with a special word of thanks to Steve Zollo, Senior Editor. Many, many thanks to all the editors and authors of this volume and future volumes. I very much appreciate all their effort, time, and willingness to do a great job. I dedicate this series to © 2018 Taylor and Francis LLC. Contributor’s Copy for Personal Use Only x Series Preface • My wife, for her patience with me (and all the time I spend on my computer) • All patients suffering from prostate cancer; knowing what this means, I am hoping they will have some relief Dr. Leo M. L. Nollet (Retired) University College Ghent Ghent, Belgium © 2018 Taylor and Francis LLC. Contributor’s Copy for Personal Use Only xi Preface Natural phenolic compounds have received a lot of attention in the last few years since a great amount of them can be found in plants and the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. Phenolic compounds are one of the biggest and most widely distributed groups of secondary metabolites in plants. They play a role of protection against insects and other plant stress elicitors. They are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. This book deals with all aspects of phenolic compounds in food. This book has five sections with 21 chapters: Section I: Phenolic Compounds Section II: Analysis Methods Section III: Different Groups of Phenolic Compound Related to Foods Section IV: Antioxidant Power Section V: Phenolic Compounds in Different Foodstuffs In the chapters of Section I, the classification and occurrence of phenolic compounds in nature and foodstuffs is addressed. Section II discusses all major aspects of analysis of phenolic compounds in foods: extraction, clean-up, separation, and detection. In Section III, the reader finds out more information about and facts on specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds. The antioxidant power of phenolic compounds is detailed in Section IV. In Section V, specific analysis methods in different foodstuffs are discussed. © 2018 Taylor and Francis LLC. Contributor’s Copy for Personal Use Only xii Preface It is a great pleasure to thank all the contributors of each chapter. They did an excellent job, and spent a lot of time and effort to deliver outstanding manuscripts. Leo M. L. Nollet Janet Alejandra Gutiérrez-Uribe