Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since 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. What’s more, phenolic compounds 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. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food.

In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.

section I|2 pages

Phenolic Compounds

chapter 1|18 pages

Classification of Phenolic Compounds

ByJesús Santana-Gálvez, Daniel A. Jacobo-Velázquez

chapter 2|12 pages

Phenolic Compounds in Nature

ByRubén Francisco González-Laredo, Nuria Elizabeth Rocha-Guzmán, José Alberto Gallegos-Infante, Martha Rocío Moreno-Jiménez, Claudia Ivette Gamboa-Gómez

chapter 3|26 pages

Phenolic Compounds in Food

ByAndrea Gómez-Maqueo, Zamantha Escobedo-Avellaneda, M. Pilar Cano, Jorge Welti-Chanes

section II|2 pages

Analysis Methods

chapter 4|14 pages

Extraction Methods for Phenolic Compounds

ByGeorgina Sandoval, Socorro Josefina Villanueva-Rodríguez

chapter 5|10 pages

Cleanup Methods

ByLiliana Santos-Zea, Janet Alejandra Gutiérrez-Uribe, Georgina Sandoval

chapter 6|10 pages

Separation and Detection Methods

ByMaria del Refugio Ramos-Jerz, Gerold Jerz, Socorro Josefina Villanueva-Rodríguez, Peter Winterhalter

section III|2 pages

Different Groups of Phenolic Compounds Related to Foods

chapter 7|22 pages


ByBegoña de Ancos, Concepción Sánchez-Moreno

chapter 8|12 pages

Stilbenes in Foods

ByRubén Francisco González-Laredo, Nuria Elizabeth Rocha-Guzmán, José Alberto Gallegos-Infante, Martha Rocío Moreno- Jiménez, Claudia Ivette Gamboa-Gómez

chapter 9|42 pages


ByMireille Fouillaud, Yanis Caro, Mekala Venkatachalam, Isabelle Grondin, Laurent Dufossé

chapter 10|12 pages


ByMarilena Antunes-Ricardo, Janet Alejandra Gutiérrez-Uribe

chapter 11|16 pages


ByAlessandra Durazzo

chapter 12|10 pages

Lignins in Food

ByEsther Pérez-Carrillo, Erick Heredia Olea

chapter 13|48 pages


ByRocio Campos-Vega, B. Dave Oomah, Angélica María Hernández-Arriaga, Norma Julieta Salazar-López, Kenia Vázquez-Sánchez

section IV|2 pages

Antioxidant Power

chapter 14|28 pages

Antioxidant Power

ByJ. Abraham Domínguez-Avila, Jacqueline Ruiz-Canizales, Ramón Pacheco-Ordaz, Mónica A. Villegas-Ochoa, Gustavo A. González Aguilar

section V|2 pages

Phenolic Compounds in Different Foodstuffs

chapter 15|28 pages

Phenolic Compounds in Wines

ByAngelita Gambuti, Luigi Moio

chapter 16|14 pages

Phenolic Compounds in Cereals and Legumes

ByMaría Teresa Espino Sevilla, Cristian Jiménez Martínez, Anaberta Cardador-Martínez

chapter 17|22 pages

Phenolic Compounds in Herbs and Spices

ByLaura A. de la Rosa, Nina del Rocío Martínez-Ruíz, J. Abraham Domínguez-Avila, Emilio Alvarez-Parrilla

chapter 18|20 pages

Phenolic Compounds in Fruits

ByJ. Abraham Domínguez-Avila, Gustavo R. Velderrain-Rodríguez, Maribel Ovando-Martínez, Ana Elena Quirós-Sauceda, Mónica A. Villegas-Ochoa, Gustavo A. González Aguilar

chapter 19|20 pages

Phenolic Compounds in Cocoa and Chocolate

ByGriselda Rabadan-Chavez, Eugenia Lugo-Cervantes

chapter 20|12 pages

Phenolic Compounds in Processed Foods

ByClaudia Ivette Gamboa-Gómez, Nuria Elizabeth Rocha-Guzmán, José Alberto Gallegos-Infante, Rubén Francisco González-Laredo, Martha Rocío Moreno-Jiménez

chapter 21|8 pages

Phenolics in Vegetable Oils

ByJanu Chandran, Nayana N, P Nisha