Polyphenols: Properties, Recovery, and Applications

Description

Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development.

Covers the properties and health effects of polyphenols, along with trends in recovery procedures and applications
Addresses recovery, analysis and processing issues
Concludes with coverage of the industrial applications of polyphenols

Front Cover 2
Polyphenols: Properties, Recovery, and Applications 3
Related Titles 4
Polyphenols: Properties, Recovery, and Applications 5
Copyright 6
Contents 7
List of contributors 13
Preface 17
A - Metabolism and Health Effects of Polyphenols 21
- 1 - Overview of polyphenols and their properties 23
  - 1. Introduction 23
  - 2. Historical background and definition of polyphenols 23
  - 3. Structural diversity and classification of polyphenols 25
  - 4. Common dietary sources 28

Front Cover 2
Polyphenols: Properties, Recovery, and Applications 3
Related Titles 4
Polyphenols: Properties, Recovery, and Applications 5
Copyright 6
Contents 7
List of contributors 13
Preface 17
A - Metabolism and Health Effects of Polyphenols 21
- 1 - Overview of polyphenols and their properties 23
  - 1. Introduction 23
  - 2. Historical background and definition of polyphenols 23
  - 3. Structural diversity and classification of polyphenols 25
  - 4. Common dietary sources 28
  - 5. Physicochemical properties of polyphenols 31
    - 5.1 Solubility 31
    - 5.2 Ultraviolet light absorption 31
    - 5.3 Plant protective properties 33
    - 5.4 Plant pigments and odorants 33
  - 6. Antioxidant activity and the involved mechanisms 33
    - 6.1 Structure–activity relationship of polyphenols 35
  - 7. Oxidation of polyphenols 35
  - 8. Metal chelating activities 36
  - 9. Polyphenol–protein complexation 38
  - 10. Modulation of oxidative damage by polyphenols 40
    - 10.1 Polyphenols as antioxidant agents 41
    - 10.4 Leukocyte immobilization 43
    - 10.2 Effects of flavonoids on nitric oxide production 43
    - 10.3 Effects of flavonoids on xanthine oxidase 43
    - 10.5 Inhibitory effects of flavonoids on enzymes involved in oxidation processes 44
    - 10.6 Epigenetic and antioxidant effects of polyphenols on cancer cells 44
  - 11. Autooxidation and prooxidative action of flavonoids 45
  - 12. Simple models for probing flavonoids antioxidant activity in the gastrointestinal tract 47
  - 13. Changes in human plasma of selected parameters of oxidative stress after consumption of polyphenol-rich foods 49
  - 14. Conclusion 55
  - References 56
  - Further reading 64
- 2 - Polyphenols: absorption, bioavailability, and metabolomics 65
  - 1. Introduction 65
  - 2. Molecular and metabolic mechanisms of insulin resistance in type 2 diabetes mellitus 66
  - 3. Absorption 69
  - 4. Metabolism 70
  - 5. Bioavailability 72
  - 6. Polyphenols in subjects with metabolic syndrome 74
  - 7. Bioavailability and bioefficacy of polyphenols in humans 76
  - 8. Protection of gastrointestinal mucosa from oxidative stress 76
  - 9. New promising role of polyphenols protecting type 2 diabetes 78
  - 10. Conclusion and prospect of dietary polyphenols 79
  - References 81
  - Further reading 87
- 3 - Beneficial effects of polyphenols on chronic diseases and ageing 89
  - 1. Introduction 89
  - 2. Distribution of polyphenols in foods 90
    - 2.1 Dietary polyphenols 90
  - 3. Polyphenols dietary supplements 94
  - 4. Polyphenols and hormone-dependent diseases: phytoestrogens —menopause and osteoporosis prevention 95
    - 4.1 Phytoestrogens 96
    - 4.2 Menopausal symptoms 98
    - 4.3 Osteoporosis 98
  - 5. Polyphenols and cardiometabolic risk 99
  - 6. Polyphenols and cancer risk 102
    - 6.1 Breast cancer 103
    - 6.3 Colorectal cancer 104
    - 6.2 Lung cancer 104
  - 7. Dietary polyphenols, neurodegenerative and affective disorders 105
  - 8. Polyphenolics consumption—safety issues 106
    - 8.1 Estrogenic effects 106
    - 8.3 Carcinogenic or genotoxic effects 107
    - 8.2 Prooxidant effects 107
    - 8.4 Effects on thyroid hormones 108
    - 8.5 Antinutritional effects 108
  - 9. Conclusion 108
  - References 109
  - Acknowledgments 109
- 4 - Nutrigenomics and polyphenols 123
  - 1. Introduction 123
  - 2. Nutrigenomics and other sciences—an integrated approach 126
    - 2.1 Transcriptomics 127
    - 2.2 Proteomics 127
    - 2.3 Metabolomics 128
  - 3. Human population variability 128
  - 4. Food chemical compounds variability 130
  - 5. Dietary polyphenols 133
  - 6. Nutrigenomics and specific food polyphenols 135
    - 6.1 Olive oil 135
    - 6.2 Soy 138
    - 6.3 Green tea 139
  - 7. Food technology, consumer perception, and personalized nutrition 140
  - 8. International initiatives 143
  - 9. Concluding remarks 144
  - Acknowledgments 146
  - References 146
- B - Recovery and Processingof Polyphenols From Target Sources 153
  - 5 - Target sources of polyphenols in different food products and their processing by-products 155
    - 1. Introduction 155
      - 1.1 Fruits 156
        
        1.1.1 Apple and apple pomace 156
        
        1.1.2 Berries and their processing by-products 157
        
        1.1.3 Tropical fruits 159
      - 1.2 Vegetables 160
      - 1.3 Cereals and legumes 165
        
        1.3.1 Phenolic compounds in cereals 165
        
        1.3.2 Phenolic compounds in legumes 168
      - 1.4 Beverages 170
        
        1.4.1 Coffee 170
        
        1.4.2 Green, black, and oolong teas 171
        
        1.4.3 Wine 172
        
        1.4.4 Beer 173
      - 1.5 Olive oil and its by-products 174
      - 1.6 Cocoa products 176
      - 1.7 Herbs and spices 178
        
        1.7.1 Coriander 178
        
        1.7.3 Basil, parsley, and oregano 179
        
        1.7.2 Rosemary, thyme, and sage 179
        
        1.7.4 Turmeric and ginger 180
      - 2. Conclusion 180
      - References 181
    - 6 - Polyphenols analysis and related challenges 197
      - 1. Introduction 197
      - 2. Sample pretreatment 213
      - 3. Extraction techniques 214
        
        3.1 Conventional extraction techniques 214
        
        3.2 Advanced extraction techniques 215
        
        3.2.1 Ultrasound-assisted extraction 215
        
        3.2.2 Microwave-assisted extraction 216
        
        3.2.3 Pressurized liquid extraction 217
        
        3.2.4 Supercritical fluid extraction 218
        
        3.2.5 Carbon dioxide–expanded liquid extraction 219
        
        3.2.6 High hydrostatic pressure extraction 219
        
        3.2.7 Nonthermal extraction techniques 220
        
        4. Cleanup and/or isolation 221
        
        5. Spectrophotometric methods 223
        
        5.1 Determination of total phenolic compounds 223
        
        5.2 Determination of total flavonoid compounds 223
        
        5.3 Determination of total content of proanthocyanidins 224
        
        5.4 Determination of total hydrolyzable tannins 225
        
        5.6 Determination of antioxidant capacity 226
        
        5.5 Determination of total anthocyanin content 226
        
        6. Advanced analytical techniques 227
        
        6.1 High performance liquid chromatography 228
        
        6.2 Gas chromatography 233
        
        6.3 Supercritical fluid chromatography 234
        
        6.4 Capillary electrophoresis 235
        
        6.5 Mass spectrometry 237
        
        7. Conclusion and future trends 238
        
        Acknowledgments 240
        
        References 240
      - 7 - Recovery technologies and encapsulation techniques 253
        
        1. Introduction 253
        
        2. Macroscopic pretreatment 253
        
        2.1 Size reduction 254
        
        2.2 Concentration 255
        
        2.3 Drying 255
        
        2.4 Centrifugation 257
        
        2.5 Microfiltration 257
        
        3. Separation of macro- and micromolecules 258
        
        4. Extraction 259
        
        4.1 Solvent extraction 259
        
        4.3 Hydrodistillation 262
        
        4.2 Soxhlet extraction 262
        
        4.4 Factors affecting the extraction 263
        
        4.4.1 Solvent type 263
        
        4.4.2 Extraction time 265
        
        4.4.3 Extraction temperature 265
        
        4.4.4 pH 266
        
        4.4.5 Solid-solvent ratio 267
        
        4.4.6 Number of extraction cycles 267
        
        5. Purification and isolation 268
        
        5.1 Adsorption 268
        
        5.2 Chromotography 271
        
        5.3 Membrane filtration 272
        
        6. Product formation 273
        
        7. Conclusion 276
        
        References 277
        
        8 - Emerging technologies for the extraction of polyphenols from natural sources 285
        
        1. Introduction 285
        
        2. Emerging technologies 287
        
        2.1 Supercritical fluid extraction 287
        
        2.2 Subcritical extraction 288
        
        2.2.1 Subcritical water extraction 288
        
        2.2.2 Subcritical carbon dioxide extraction 290
        
        2.3 Electrotechnologies 290
        
        2.3.1 Pulsed electric fields 290
        
        2.3.2 High-voltage electrical discharges 292
        
        2.4 Ultrasounds 293
        
        2.5 Infrared 295
        
        2.6 Microwaves 296
        
        2.7 High-pressure processing 298
        
        2.8 Pressure release by explosion puffing, instant controlled pressure drop, and intensification of vaporization by decompressio 299
        
        3. Conclusion 302
        
        References 303
        
        9 - Technological aspects and stability of polyphenols 315
        
        2. Mechanism of polyphenol stability 315
        
        2.1 Epimerization 316
        
        2.3 Other modifications 317
        
        2.2 Autooxidative reactions 317
        
        1. Introduction 315
        
        3. Influence of factors on polyphenol stability 317
        
        3.1 pH 318
        
        3.2 Temperature 319
        
        3.3 Oxygen availability 319
        
        3.4 Metal ions 320
        
        3.5 Light 320
        
        3.6 Chemical modification 321
        
        3.7 Enzymes 322
        
        3.8 Nitrite salt 323
        
        3.10 Ascorbic acid 324
        
        3.9 Sulfur dioxide 324
        
        4. Stability, composition, and antioxidant activity of polyphenols using different processing technologies 325
        
        4.1 Thermal processing 325
        
        4.2 Nonthermal processing 326
        
        4.2.1 High pressure processing 326
        
        4.2.2 Pulsed electric fields 327
        
        4.2.3 Ozone (O3) 327
        
        4.2.4 Irradiation 328
        
        4.3 Microwave-assisted extraction 328
        
        4.4 Blanching 329
        
        4.5 Microencapsulation 330
        
        4.6 Spray drying 330
        
        4.6.1 Freeze drying 331
        
        5. Conclusion 332
        
        References 333
        
        Further reading 343
        
        C - Application of Polyphenols in the Industry 345
        
        10 - Foods and supplements 347
        
        1. Introduction 347
        
        2. Role of polyphenols in the food industry 348
        
        2.1 Antimicrobial agents 348
        
        2.2 Antioxidant properties 352
        
        2.3 Enhancers of organoleptic quality 355
        
        3. Structure-activity relationship: the chance to take advantage of nature 358
        
        4. Polyphenols-based functional ingredients and dietary supplements 361
        
        4.1 Products for specific heath conditions and population groups 361
        
        4.2 Products for physical performance and mood 363
        
        5. European legislation on the use of polyphenols in the food industry 367
        
        5.1 Regulations 367
        
        5.2 Health claims 371
        
        5.3 Additional policy framework for polyphenols’ uses 373
        
        7. Conclusion 374
        
        6. Novel uses and perspectives of (poly)phenols in the food industry 374
        
        References 375
        
        Acknowledgments 375
        
        Further reading 382
        
        11 - Natural pigments and colorants in foods and beverages 383
        
        1. Introduction 383
        
        1.1 Natural versus synthetic colorants 384
        
        3. Polyphenols 388
        
        3.1 Phenolic acids 389
        
        3.1.1 Biological properties 390
        
        3.2 Flavonoids 391
        
        3.2.1 Pyranoanthocyanins as novel food colorants 396
        
        3.2.2 Biological properties 399
        
        4. Conclusion 400
        
        References 401
        
        Acknowledgments 401
        
        2. Natural colorants 388
        
        12 - Cosmetics 413
        
        1. Introduction 413
        
        2. Skin structure and polyphenol targets 414
        
        3. Natural bioactive compounds extracted from plants, food by-products, and commercialized products 418
        
        4. Future perspectives 425
        
        5. Conclusion 437
        
        References 438
        
        Acknowledgments 438
        
        Further reading 447
        
        Index 449
        
        A 449
        
        B 449
        
        C 450
        
        F 451
        
        D 451
        
        E 451
        
        H 453
        
        K 453
        
        I 453
        
        L 453
        
        G 453
        
        J 453
        
        M 453
        
        N 454
        
        P 455
        
        O 455
        
        R 457
        
        S 457
        
        T 458
        
        W 458
        
        U 458
        
        V 458
        
        Back Cover 459

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