Phenolic Compounds: Types, Effects and Research


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Series: Analytical Chemistry and Microchemistry, Food Science and Technology
BISAC: SCI013010

Phenolic compounds are a large family of metabolites that result from the secondary metabolism of plants. Novel insights about phenolic chemical structure, analytical methods, therapeutic effects, sensory properties, viticultural practices to modify their content and the use of these compounds found in agro-industrial wastes have been gathered in this book. A comprehensive overview on phenolic compounds and neurodegenerative disorders, highlighting their antioxidant, anti-inflammatory properties and their effects on Parkinson’s disease have been compiled. In relation to antioxidant properties, the metabolism and bioavailability of several hydroxycinnamic acids present in coffee have been studied in detail, and also the methods to determine antioxidant capacity have been included. Different strategies in order to improve the extraction and determination of phenolic compounds in a complex matrix by analytical techniques are provided, reporting problems and new analytical solutions. The role of these compounds in color stabilization and also in bitterness and astringency perception has been reported. Moreover, the interactions that take place among no volatile and volatile compounds present in wine affecting sensory perception have been briefly introduced. Furthermore, the use of cover crops in vineyards and their effects on agronomical and enological behavior – particularly, their impact on phenolic compounds – have been highlighted. Finally, the biological properties of phenolic compounds from industrial wastes have been tackled, since they are a promising alternative to transform agro-industrial wastes into a source of natural and healthy compounds. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Natural Phenolic Compounds and Parkinson’s Disease
Elena Alañon, Amani Taamalli, Mokhtar Zarrouk, Antonio Segura Carretero and David Arráez Román (Research and Development Functional Food Center, Granada, Spain, and others)

Chapter 2. Understanding the Relationship between Wine Phenolic Compounds and Sensory Properties: Bitterness and Astringency
Ana Gonzalo-Diago, Yong-Sheng Tao, Purificación Fernández-Zurbano and Marta Dizy (Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR), Logroño, Spain, and others)

Chapter 3. Bioactive Phenolic Compounds: Extraction Procedures and Methods of Analysis
Raquel de Pinho Ferreira Guiné (CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, ESAV, Quinta da Alagoa, Viseu, Portugal, and others)

Chapter 4. Metabolite Profiling of Chlorogenic Acid Derivatives after the Ingestion of Coffee
Malgorzata Gwiazdon and Magdalena Biesaga (Department of Chemistry, University of Warsaw, Warsaw, Poland)

Chapter 5. Phenolic Compounds in Plant Materials: Problems and New Analytical Solutions
Malgorzata Gwiazdon and Magdalena Biesaga (Department of Chemistry, University of Warsaw, Warsaw, Poland)

Chapter 6. Phenolic Compounds in Wine: Types, Color Effects and Research
Jesús Heras-Roger, Carlos Díaz-Romero and Jacinto Darias-Martín (Tenerife Wine Laboratory. Excmo. Cabildo de Tenerife, Tenerife, Spain)

Chapter 7. Cover Crops in Viticulture: A Strategy to Modify Grape and Wine Phenolic Composition
Eva P. Pérez-Álvarez (Institute of Vine and Wine Sciences, Logroño, La Rioja. Spain)

Chapter 8. Biological Properties of Phenolic Compounds from Industrial Wastes
María José Rodriguez-Vaquero and Claudia Verónica Vallejo (Faculty of Biochemistry, Chemistry and Pharmacy, National University of Tucumán, Tucumán, Argentina)


Additional Information

– Experts in viticulture and oenology, universities with a degree in oenology.
– Winemakers and wineries.

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