Phenolic Acids

Goleniowski, M.; Bonfill, Mercedes; Cusidó, Rosa M.; Palazón, Javier

doi:10.1007/978-3-642-22144-6_64

Cited by 73 publications

(56 citation statements)

References 76 publications

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“…Coffee bean is an agricultural product highly valued in international markets (Grigg, ; Lelyana & Cahyono, ). The beverage obtained by the extraction with hot water of roasted and ground coffee beans is highly appreciated by its sensory characteristics of flavor and taste, whose origin is the wide variety of compounds, mainly acids and phenolic compounds (Farah, ; Goleniowski, Bonfill, Cusido, & Palazón, ). The beverage obtained by this extraction generates high amounts of residues known as spent coffee grounds (SCG) (Ballesteros, Teiweira, & Mussatto, ; Mussatto, Ballesteros, Martins, & Teixeira, ), which production is estimated in several millions tons per year worldwide, and represents a serious environmental problem (Janissen & Huynh, ; Mussatto, Machado, Martins, & Teixeira, ).…”

Section: Introductionmentioning

confidence: 99%

“…Phenolic compounds provide a potential health benefit to the consumer by its antioxidant activity, and contribute importantly for the taste and flavor of food products (Goleniowski et al, 2013;Shahidi & Nacsk, 2004). The previously stated is important because it has been recognized that taste, flavor, appearance, and texture are very important characteristics which determine food selection by the consumers (Andersen, Brockhoff, & Hyldig, 2019;Budžaki et al, 2014), and for that reason it is recommended to evaluate them during the process of food development.…”

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confidence: 99%

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Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Aguilar‐Raymundo¹,

Sánchez-Páez

Gutiérrez‐Salomón

et al. 2019

J Food Process Preserv

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Spent coffee grounds (SCG) represent an environmental problem, although their composition makes them an interesting, re‐valuable product to be incorporated in food. In this work, texture characteristics, proximate composition, total phenolic compounds (TPCs) content, and antioxidant activity were evaluated in cookies added with SCG (0.0, 10.0, 17.5 and 25.0 g/100 g). Intensity of specific sensory characteristics in cookies added with SCG was evaluated by 131 consumers using the just‐about‐right scale. Texture characteristics were not affected by SCG content. Crude fiber, fat, ash and TPC content increased with the increment of SCG in cookies (p < .01). All the cookies added with SCG were pleasant for consumers, although cookies with 17.5 g SCG /100 g were preferred (p < .05). Intensity of coffee flavor and granulosity seemed to determine its acceptance. Adding 17.5 and 25.0 g SCG/100 g in cookies allows to obtain a product acceptable for consumers, considered as dietary fiber source. Practical applications Spent coffee grounds (SCG) are considered an underutilized by‐product by its high content of fiber and presence of antioxidant compounds. During development of functional foods, it is recommendable that the product shows an attractive composition, but also enjoyable sensory characteristics, which make it acceptable for consumers. Inclusion of SCG in cookies is a viable alternative for adding value to this by‐product, reducing waste, and, at the same time, obtaining an interesting, functional food.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Aguilar‐Raymundo¹,

Sánchez-Páez

Gutiérrez‐Salomón

et al. 2019

J Food Process Preserv

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“…Phenolic acids are seldom found in mangoes, berries, citrus fruits, red wine and plums. Their main benefits to human health are the prevention of stroke, cancer and coronary heart diseases [22].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables

Ganessingh¹,

Sahibdeen²,

Maharaj³

2018

Phytochemicals - Source of Antioxidants and Role in Disease Prevention

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Phytochemicals are highly beneficial in lowering the risk of several noncommunicable diseases. There is a need to provide novel technologies that can ensure the maintenance of desired phytochemicals in fruits and vegetables when compared to the traditional chemical or thermal treatments for the preservation of such crops. The development of physical nonthermal treatments such as pulsed electric field (PEF), pulsed light (PL), ultra sound (US), high pressure processing (HPP) and cold plasma (CP) techniques have been promising in maintaining the integrity of phytochemicals and the nutritional quality of fruits and vegetables. This chapter will focus on the effects such novel technologies can have on food quality and stability on phytochemicals in fruit and vegetable products.

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“…Widely distributed in plant biomass, phenolic compounds have generated great attention, because of their antioxidant potential [1][2][3]. As a major subclass of phenolic compounds, phenolic acids are phenols that contain an aromatic ring, and at least one organic carboxylic acid [4]. The antioxidant potential of phenolic acids is given by the reactivity of phenol moiety (hydroxyl) substituent on the aromatic ring [5].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidant and antimicrobial activity of phenolic lipids produced by the transesterification of 4-hydroxyphenylacetic acid and triglycerides

et al. 2019

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Several phenolic compounds derived from plant biomass are attracting attention because they display high antioxidant activity. In this study, antioxidant activity was confirmed in 4-hydroxyphenylacetic acid (HPA), and transesterification reaction using Candida antarctica lipase B was performed to enhance the solubility of HPA. The HPA-diolein (HPA-DON) was synthesized from HPA and triolein, while the HPA-fish oil diglyceride (HPA-dFO) was synthesized from HPA and Menhaden fish oil. To increase the conversion yield, the enzyme reaction conditions of the substrate molar ratio, enzyme amount, and reaction time were optimized. After the reaction, HPA-DON and HPA-dFO were purely separated, using prep-LC. The activity assays using DPPH and ABTS radicals confirmed that HPA-DON and HPA-dFO have antioxidant activity. HPA-DON has high activity in non-polar solvents, while HPA-dFO has strong activity in both polar solvents and non-polar solvents. In addition, HPA-dFO has the growth inhibition activity for Bacillus coagulans, Geobacillus stearothermophilus, and Alcaligenes faecalis that cause food spoilage. Therefore, HPA-dFO is a new synthetic substance that has both antioxidant activity and antibacterial activity. The results indicate that these HPA-derivatives can be expected to be developed as important materials in the food and cosmetics industries.

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Phenolic Acids

Cited by 73 publications

References 76 publications

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables

Evaluation of antioxidant and antimicrobial activity of phenolic lipids produced by the transesterification of 4-hydroxyphenylacetic acid and triglycerides

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