Food Ellagitannins - Occurrence, Effects of Processing and Storage

Bakkalbasi E., Mentes O., Artik N.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.49, sa.3, ss.283-298, 2009 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 49 Sayı: 3
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1080/10408390802064404
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.283-298
  • Anahtar Kelimeler: foods, ellagitannins, ellagic acid, antioxidant activity, ELLAGIC ACID CONTENT, PERFORMANCE LIQUID-CHROMATOGRAPHY, PHENOLIC-COMPOUNDS, POMEGRANATE JUICE, HYDROLYZABLE TANNINS, ANTIOXIDANT CAPACITY, OXIDATIVE STRESS, CASTANEA-SATIVA, GALLIC ACID, OAK WOOD
  • Van Yüzüncü Yıl Üniversitesi Adresli: Hayır

Özet

Interest in ellagitannins and ellagic acid has increased over the past few years due to its properties as a micronutrient. Ellagitannins are complex plant polyphenols composed of hexahydroxydiphenoyl moieties esterified to a sugar. Fruits (especially berries and nuts) are rich sources of ellagitannins and ellagic acid, a hydrolytic product of ellagitannins. These secondary metabolites give the characteristic taste to the fruits and their products, and also play an important role in food processing. This paper reviews research about occurrence in foods, change during process, and antioxidant activity of ellagitannins and ellagic acid.