Compostos fenólicos em alimentos – Uma breve revisão
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Palavras-chave

compostos fenólicos
flavonóides
ácidos fenólicos
análises de fenólicos

Como Citar

1.
Angelo PM, Jorge N. Compostos fenólicos em alimentos – Uma breve revisão. Rev Inst Adolfo Lutz [Internet]. 1º de janeiro de 2007 [citado 28º de março de 2024];66(1):1-9. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/32841

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.
https://doi.org/10.53393/rial.2007.66.32841
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Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.

Copyright (c) 2007 Priscila Milene Angelo, Neuza Jorge

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