Compostos fenólicos em alimentos – Uma breve revisão

Autores

  • Priscila Milene Angelo Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto, SP
  • Neuza Jorge Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP

DOI:

https://doi.org/10.53393/rial.2007.v66.32841

Palavras-chave:

compostos fenólicos, flavonóides, ácidos fenólicos, análises de fenólicos

Resumo

Os compostos fenólicos são estruturas químicas que apresentam hidroxilas e anéis aromáticos, nas formas simples ou de polímeros, que os confere o poder antioxidante. Esses compostos podem ser naturais ou sintéticos. Quando presentes em vegetais podem estar em formas livres ou complexadas a açúcares e proteínas. Dentre eles, destacam-se os flavonóides, os ácidos fenólicos, os taninos e os tocoferóis como os antioxidantes fenólicos mais comuns de fonte natural. Considerando-se a importância dos compostos fenólicos, o presente trabalho apresenta uma revisão sobre os fenólicos mais comuns em plantas e as principais metodologias usadas em análises de alimentos, na identificação e quantificação desses compostos. Há ainda a necessidade de estabelecer uma investigação sistemática para preparação de amostra e na determinação de fenólicos em alimentos, uma vez que as metodologias correntemente utilizadas para a análise de fenólicos não são totalmente padronizadas, tampouco divulgadas por órgãos oficiais.

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Publicado

2007-01-01

Como Citar

Angelo, P. M., & Jorge, N. (2007). Compostos fenólicos em alimentos – Uma breve revisão. Revista Do Instituto Adolfo Lutz, 66(1), 1–9. https://doi.org/10.53393/rial.2007.v66.32841

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Seção

ARTIGO DE REVISÃO

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