CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol.49, no.3, pp.283-298, 2009 (SCI-Expanded)
Article / Review
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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 University Affiliated:
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.