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از ساعت 7 صبح تا 10 شب
ویرایش: [1 ed.]
نویسندگان: Alam Zeb
سری:
ISBN (شابک) : 3030747670, 9783030747671
ناشر: Springer
سال نشر: 2021
تعداد صفحات: 575
[561]
زبان: English
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود)
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در صورت تبدیل فایل کتاب Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis به فرمت های PDF، EPUB، AZW3، MOBI و یا DJVU می توانید به پشتیبان اطلاع دهید تا فایل مورد نظر را تبدیل نمایند.
توجه داشته باشید کتاب آنتی اکسیدان های فنلی در مواد غذایی: شیمی ، بیوشیمی و تجزیه و تحلیل نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.
این کتاب درسی شامل آزمون های مفید، خلاصه بخش ها و نکات کلیدی فصل است. < /i> ابزار یادگیری عالی برای دانشجویان شیمی پیشرفته و فارغ التحصیلانی است که به دنبال به دست آوردن درک اساسی از آنتی اکسیدان های فنلی در محصولات غذایی هستند.
Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.
Preface Acknowledgements Contents About the Author Part I: Chemistry of Phenolic Antioxidants Chapter 1: Concept of Antioxidants in Foods 1.1 Introduction 1.2 Concept of Antioxidant 1.3 Types of Antioxidants 1.3.1 Primary and Secondary Antioxidants 1.3.2 Natural and Synthetic Antioxidants 1.3.3 Enzymatic and Non-enzymatic Antioxidants 1.4 Phenolic Antioxidants 1.5 Mechanism of Antioxidant Action 1.5.1 Hydrogen Atom Transfer 1.5.2 Single Electron Transfer 1.5.3 Sequential Proton Loss Electron Transfer 1.5.4 Transition Metal Chelation 1.6 Estimation of Antioxidant Activity 1.7 Nomenclature of Phenolic Compounds 1.8 Study Questions References Chapter 2: Chemistry of Phenolic Antioxidants 2.1 Introduction 2.2 Classification 2.2.1 Simple Phenols 2.2.2 Hydroxybenzoic Acids 2.2.3 Phenolic Aldehydes 2.2.4 Acetophenone and Phenylacetic Acids 2.2.5 Phenylethanoids 2.2.6 Cinnamic Acids, Aldehydes and Alcohols 2.2.7 Cinnamyl Esters 2.2.8 Coumarins and Chromones 2.2.9 Benzophenones and Xanthones 2.2.10 Stilbenes 2.2.11 Anthraquinones 2.2.12 Chalcones 2.2.13 Aurones 2.2.14 Flavonoids 2.2.14.1 Flavones 2.2.14.2 Flavanones 2.2.14.3 Flavonols 2.2.14.4 Flavanols 2.2.14.5 Flavanonols 2.2.14.6 Isoflavones 2.2.14.7 Neoflavones 2.2.15 Anthocyanidins 2.2.15.1 Leucoanthocyanidins 2.2.15.2 Deoxyanthocyanidins 2.2.16 Biflavonyls 2.2.17 Betacyanins 2.2.18 Lignans 2.2.19 Lignins 2.2.20 Tannins 2.2.20.1 Condensed Tannins 2.2.20.2 Hydrolysable Tannins 2.2.20.3 Complex Tannins 2.2.21 Phlobaphenes 2.2.22 Glycosides 2.2.22.1 Simple Phenol Glycosides 2.2.22.2 Hydroxybenzoic Acid and Aldehyde Glycosides 2.2.22.3 Acetophenone and Phenylacetic Acid Glycosides 2.2.22.4 Phenylethanoid Glycosides 2.2.22.5 Cinnamic Acid Glycosides 2.2.22.6 Coumarin and Chromone Glycosides 2.2.22.7 Benzophenone and Xanthone Glycosides 2.2.22.8 Stilbene Glycosides 2.2.22.9 Anthraquinone Glycosides 2.2.22.10 Chalcone Glycosides 2.2.22.11 Aurone Glycosides 2.2.22.12 Flavonoid Glycosides 2.2.22.13 Anthocyanidins Glycosides 2.2.22.14 Lignan Glycosides 2.2.22.15 Tannin Glycosides 2.3 Physical Properties of Phenolic Compounds 2.3.1 Melting Point 2.3.2 Boiling Point 2.3.3 Density 2.3.4 Solubility 2.3.5 Physical State 2.3.6 Color 2.3.7 Flavor and Aroma 2.4 Chemical Properties of Phenolic Compounds 2.4.1 Antioxidant Properties 2.4.2 Acidity of Phenolic Compounds 2.4.3 Metal Complexation 2.4.4 Hydrogen Bonding 2.4.5 Formation of Esters 2.4.6 Glycosylation 2.4.7 Ether Formation 2.4.8 Oxidation of Phenolic Compounds 2.5 Study Questions References Chapter 3: Phenolic Antioxidants in Fruits 3.1 Introduction 3.2 Phenolic Antioxidants in Fruits 3.2.1 Simple Phenols 3.2.2 Hydroxybenzoic Acids 3.2.3 Phenolic Aldehydes 3.2.4 Acetophenone and Phenylacetic Acids 3.2.5 Phenylethanoids in Fruits 3.2.6 Cinnamic Acids and Its Derivatives 3.2.7 Coumarins and Chromones 3.2.8 Benzophenones and Xanthones 3.2.9 Stilbenes 3.2.10 Anthraquinones 3.2.11 Flavonoids 3.2.12 Anthocyanidins and Anthocyanins 3.2.13 Tannins 3.2.14 Glycosides 3.3 Study Questions References Chapter 4: Phenolic Antioxidants in Vegetables 4.1 Introduction 4.2 Phenolic Antioxidants in Vegetables 4.2.1 Simple Phenols 4.2.2 Hydroxybenzoic Acids and Aldehydes 4.2.3 Cinnamic Acids, Aldehydes, Esters, and Alcohols 4.2.4 Coumarins and Chromones 4.2.5 Flavonoids 4.2.6 Anthocyanins in Vegetables 4.3 Study Questions References Chapter 5: Phenolic Antioxidants in Cereals 5.1 Introduction 5.2 Phenolic Antioxidants in Cereals 5.2.1 Hydroxybenzoic Acids and Aldehydes in Cereals 5.2.2 Cinnamic Acids, Aldehydes, Esters, and Alcohols in Cereals 5.2.3 Coumarins and Chromones in Cereals 5.2.4 Flavonoids in Cereals 5.2.5 Anthocyanins in Cereals 5.2.6 Tannins in Cereals 5.3 Study Questions References Chapter 6: Phenolic Antioxidants in Legumes and Nuts 6.1 Introduction 6.2 Phenolic Antioxidants in Legumes 6.2.1 Hydroxybenzoic Acids 6.2.2 Hydroxycinnamic Acids 6.2.3 Esters of Cinnamic Acids 6.2.4 Stilbenes 6.2.5 Flavonoids 6.2.6 Catechins and Procyanidins 6.2.7 Anthocyanidins and Anthocyanins 6.2.8 Tannins 6.3 Phenolic Antioxidants in Nuts 6.3.1 Hydroxybenzoic Acids 6.3.2 Hydroxycinnamic Acids 6.3.3 Esters of Cinnamic Acids 6.3.4 Stilbenes 6.3.5 Flavonoids 6.3.6 Anthocyanidins and Anthocyanins 6.3.7 Tannins 6.3.8 Phenolic Lignans 6.4 Study Questions References Chapter 7: Phenolic Antioxidants in Beverages 7.1 Introduction 7.2 Types of Beverages 7.3 Phenolic Antioxidants in Beverages 7.3.1 Simple phenols 7.3.2 Hydroxybenzoic Acids 7.3.3 Hydroxycinnamic Acids 7.3.4 Esters of Cinnamic acids 7.3.5 Stilbenes 7.3.6 Flavonoids 7.3.7 Anthocyanidins and Anthocyanins 7.3.8 Tannins 7.4 Study Questions References Chapter 8: Phenolic Antioxidants in Herbs and Spices 8.1 Introduction 8.2 Phenolic Antioxidants in Herbs and Spices 8.2.1 Simple Phenols 8.2.2 Hydroxybenzoic Acids 8.2.3 Hydroxycinnamic Acids 8.2.4 Esters of Hydroxycinnamic Acids 8.2.5 Curcuminoids 8.2.6 Flavonoids 8.2.7 Anthocyanidins and Anthocyanins 8.3 Study Questions References Chapter 9: Phenolic Antioxidants in Edible Oils 9.1 Introduction 9.2 Phenolic Antioxidants in Edible Oils 9.2.1 Soybean Oil 9.2.1.1 Simple Phenols 9.2.1.2 Hydroxybenzoic Acids 9.2.1.3 Hydroxycinnamic Acids 9.2.1.4 Flavonoids 9.2.1.5 Anthocyanins 9.2.2 Olive Oil 9.2.2.1 Simple Phenols 9.2.2.2 Hydroxybenzoic Acids 9.2.2.3 Phenylethanoids 9.2.2.4 Hydroxycinnamic Acids 9.2.2.5 Coumarins and Chromans 9.2.2.6 Flavonoids 9.2.2.7 Anthocyanins 9.2.2.8 Lignans 9.2.3 Brassica Oils 9.2.3.1 Hydroxybenzoic Acids 9.2.3.2 Hydroxycinnamic Acids 9.2.3.3 Flavonoids 9.2.3.4 Tannins 9.2.4 Sunflower Oil 9.2.4.1 Hydroxybenzoic Acids 9.2.4.2 Phenylethanoids 9.2.4.3 Hydroxycinnamic Acids 9.2.4.4 Esters of Hydroxycinnamic Acids 9.2.4.5 Flavonoids 9.2.5 Flaxseed Oil 9.2.5.1 Simple phenols 9.2.5.2 Hydroxybenzoic Acids 9.2.5.3 Hydroxycinnamic Acids 9.2.5.4 Flavonoids 9.2.5.5 Lignans 9.2.6 Sesame Oil 9.2.6.1 Simple Phenols 9.2.6.2 Hydroxybenzoic Acids 9.2.6.3 Hydroxycinnamic Acids 9.2.6.4 Stilbenes 9.2.6.5 Flavonoids 9.2.6.6 Lignans 9.2.7 Cottonseed Oil 9.2.8 Palm Oil 9.3 Study Questions References Chapter 10: Phenolic Antioxidants in Dairy Products 10.1 Introduction 10.2 Phenolic Antioxidants in Dairy Products 10.2.1 Simple Phenols 10.2.2 Hydroxybenzoic Acids 10.2.3 Hydroxycinnamic Acids 10.2.4 Flavonoids 10.2.5 Proanthocyanidin and Anthocyanidins 10.3 Applications of Phenolic Antioxidants in Dairy Products 10.4 Study Questions References Part II: Biochemistry of Phenolic Antioxidants Chapter 11: Biosynthesis of Phenolic Antioxidants 11.1 Introduction 11.2 Biosynthesis of Hydroxybenzoic Acids 11.2.1 The Shikimate/Chorismate Pathway 11.2.2 Biosynthesis of Gallic Acid 11.2.3 Biosynthesis of Protocatechuic Acid 11.2.4 Biosynthesis of Syringic Acid 11.3 Biosynthesis of Hydroxycinnamic Acids 11.3.1 Phenylpropanoid Pathway 11.3.2 Biosynthesis of Salicylic Acid 11.4 Biosynthesis of Phenolic Aldehydes and Alcohols 11.5 Biosynthesis of Hydroxycinnamic Acid Esters 11.5.1 Biosynthesis of Chlorogenic acids 11.6 Biosynthesis of Coumarins 11.7 Biosynthesis of Stilbenes 11.8 Biosynthesis of Phenylethanoids 11.9 Biosynthesis of Flavonoids 11.10 Biosynthesis of Anthocyanidins 11.11 Biosynthesis of Proanthocyanidins 11.12 Biosynthesis of Tannins 11.13 Biosynthesis of Lignans 11.14 Biosynthesis of Glycosides 11.15 Study Questions References Chapter 12: Metabolism of Phenolic Antioxidants 12.1 Introduction 12.2 In-Vitro Metabolism of Phenolic Compounds 12.2.1 Hydroxycinnamic Acids and Derivatives 12.2.2 Stilbenes 12.2.3 Flavonoids 12.2.4 Anthocyanins 12.2.5 Ellagitannins 12.3 In-Vitro Metabolism of Phenolic Antioxidants 12.3.1 Bioaccessibility 12.3.2 Bioavailability, Release, and Absorption 12.3.3 Metabolism 12.4 Bioavailability of Phenolic Compounds in Humans 12.4.1 Ingestion of Phenolic Compounds 12.4.2 Digestion and Absorption 12.4.3 Phenolic Compounds in the Bloodstream 12.5 Metabolism of Phenolic Compounds in Humans 12.5.1 Metabolism of Hydroxybenzoic Acids 12.5.2 Metabolism of Hydroxycinnamic Acids 12.5.3 Metabolism of Phenylethanoids 12.5.4 Metabolism of Flavonoids 12.5.5 Metabolism of Anthocyanins 12.5.6 Metabolism of Tannins 12.6 Interactions with Dietary Proteins 12.7 Interactions with Carbohydrates 12.8 Study Questions References Chapter 13: Applications of Phenolic Antioxidants 13.1 Introduction 13.2 Applications of Phenolic Antioxidants in Foods 13.2.1 As an Antioxidants in Foods 13.2.2 Applications in Dairy Products 13.2.3 As Food Additives 13.2.3.1 Antimicrobial Food Additives 13.2.3.2 Antioxidant Food Additives 13.2.4 As Flavouring Agent in Foods 13.3 Pharmacological Significance 13.4 Health Applications of Phenolic Antioxidants 13.4.1 Antibacterial Properties 13.4.2 Anti-Hyperlipidemic Properties 13.4.3 Cytotoxic, Anti-Tumor and and Anti-Cancer Properties 13.4.4 Antioxidants Properties 13.4.5 Cardio-Protective Properties 13.4.6 Neuroprotective Properties 13.4.7 In-Vitro and In-Vivo Anti-Diabetic Properties 13.5 Oxidative Stress, Aging and Phenolic Antioxidants 13.5.1 Oxidative Stress and Phenolic Antioxidants 13.5.2 Aging and Phenolic Antioxidants 13.6 Study Questions References Chapter 14: Molecular Mechanism of Phenolic Antioxidants 14.1 Introduction 14.2 Basic Mechanism 14.3 In-Vitro Studies 14.4 In-Vivo Studies 14.5 Phenolic Compounds and Oxidative Stress in Human 14.6 Study Questions References Part III: Analysis of Phenolic Antioxidants Chapter 15: Basics in Analysis of Phenolic Antioxidants 15.1 Introduction 15.2 Extraction of Phenolic Compounds 15.2.1 Ultrasound-Assisted Extraction (UAE) 15.2.2 Microwave-Assisted Extraction (MAE) 15.2.3 Ultrasound/Microwave-Assisted Extraction (UMAE) 15.2.4 Ultrasound-Assisted Enzymatic Extraction (UAEE) 15.2.5 Microwave-Assisted Enzymatic Extraction (MAEE) 15.2.6 Supercritical Fluid Extraction (SFE) 15.2.7 Subcritical Water Extraction (SCWE) 15.2.8 High Hydrostatic Pressure Extraction (HHPE) 15.2.9 Cyclodextrin-Assisted Extraction 15.3 Spectrophotometric Analysis 15.3.1 Folin–Ciocalteu Index (FCI) 15.3.2 Total Phenolic Index (TPI) 15.3.3 Determination of Flavonoid Contents 15.3.3.1 Hydrochloric Acid Method 15.3.3.2 pH Differential Method 15.3.3.3 Bisulfite Degradation Method 15.3.3.4 Co-Pigmentation Assay 15.3.4 Determination of Proanthocyanins or Condensed Tannins 15.3.4.1 Acid Hydrolysis Assay 15.3.4.2 BSA Tannin Assay 15.3.4.3 Cellulose Precipitable Tannin (MCP) Assay 15.4 Potentiometric Methods 15.5 Electrochemical Methods 15.5.1 Cyclic Voltammetry 15.5.2 Differential Pulse Voltammetry 15.5.3 Square-Wave Voltammetry 15.5.4 Amperometric Method 15.6 Study Questions References Chapter 16: Chromatography of Phenolic Antioxidants 16.1 Introduction 16.2 Types of Chromatography 16.3 Thin Layer Chromatography 16.3.1 Detection and Identification of Phenolic Compounds 16.3.2 Applications of TLC 16.4 Liquid Chromatography 16.4.1 Types of Liquid Chromatography 16.4.1.1 Reversed-Phase Chromatography 16.4.1.2 Normal Phase Chromatography 16.4.1.3 Ion Exchange Chromatography 16.4.1.4 Size Exclusion Chromatography 16.4.2 Stationary and Mobile Phases 16.4.3 High Performance Liquid Chromatography 16.4.3.1 HPLC Mobile Phases 16.4.3.2 HPLC Stationary Phases 16.4.3.3 HPLC Detectors 16.4.3.4 Application of HPLC 16.4.4 Ultra High-Pressure Liquid Chromatography 16.4.5 Hydrophilic Interaction Liquid Chromatography 16.4.5.1 Application of HILIC 16.5 Gas Chromatography 16.5.1 Derivatization of Phenolic Compounds 16.5.2 GC Stationary Phases 16.5.3 GC Detectors 16.5.4 Applications of GC 16.6 Study Questions References Chapter 17: Spectroscopy of Phenolic Antioxidants 17.1 Introduction 17.2 Mass Spectrometry 17.2.1 Instrumentation 17.2.2 Applications of Mass Spectrometry 17.2.3 Advantages of Mass Spectrometry 17.3 Nuclear Magnetic Resonance Spectroscopy 17.3.1 Instrumentation 17.3.2 Applications of NMR 17.4 Near-Infrared Spectroscopy 17.4.1 Fundamentals 17.4.2 Instrumentation 17.4.3 Chemometrics 17.4.4 Application of NIR Spectroscopy 17.4.5 Advantages of NIR Spectroscopy 17.5 Study Questions References Index