Palavras-chave
flavonóides
ácidos fenólicos
análises de fenólicos
Como Citar
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.Referências
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Copyright (c) 2007 Priscila Milene Angelo, Neuza Jorge