ABSTRACT
Phenolic compounds have become of great interest due to their potential health benefits. Despite numerous reports on the antioxidant activity of diverse foods, the total phenolic content vary from cultivar to cultivar and therefore the use of extracts has increased as an alternative to reach the effective bioactive concentration. Flavonoids are more abundant phenolic compounds in dietary sources than phenolic acids, almost doubling the dietary intake. Flavonols such as kaempferol and quercetin in glycosylated forms are the most common flavonoids in foods. Anthocyanins are another important group and they contribute to the yellow hues found mainly in the exterior of fruits, while others present colors that range from pink to deep purple or dark red. Among phenolic acids, caffeic acid represents more than 75 percent of the total hydroxycinnamic acid in most fruits while ferulic acid is most abundant in cereals. During food processing, a substantial amount of residues with high content of phenolics are disposed, representing a potential raw material for the extraction of functional ingredients.
