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Chemistry of Phenolic Antioxidants

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Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

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Abstract

Phenolic compounds are made of one or more hydroxyl groups directly attached to one or more aromatic rings. Based on the diverse nature of phenolic compounds in foods, they may be classified into simple phenols, hydroxybenzoic acids, phenolic aldehydes, acetophenone, phenylacetic acids, phenylethanoid, cinnamic acids, cinnamyl aldehydes, cinmamyl alcohols, cinnamyl esters, coumarins, chromones, benzophenones, xanthones, stilbenes, anthraquinones, chalcones, aurones, flavonoids, anthocyanidins, biflavonyls, betacyannins, lignans, lignins, tannins, phlobaphenes, and their glycosides. Phenolic compounds have characteristic physical properties such as melting and boiling points, density, solubility, physical state, color, flavor, and aroma. The diverse chemical structure defines their characteristic chemical properties such as antioxidant properties, acidity, metal complexation, hydrogen bonding, ester formation, glycosylation, ether formation, and oxidation.

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  1. Department of Biochemistry, University of Makaland, Chakdara, Pakistan

    Alam Zeb

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Zeb, A. (2021). Chemistry of Phenolic Antioxidants. In: Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis. Springer, Cham. https://doi.org/10.1007/978-3-030-74768-8_2

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