Concept, mechanism, and applications of phenolic antioxidants in foods

• Published in: Journal of food biochemistry 2020-09, Vol.44 (9), p.e13394-n/a
• Main Author: Zeb, Alam
• Format: Article
• Language: English
• Subjects: antioxidant; applications; free radicals; health benefits; mechanism; Phenolic compounds
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.13394

In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. Practical applications Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods. An updated comprehensive overview of the concept and mechanism of phenolic antioxidants in foods has been presented. The applications of phenolic antioxidants as antioxidants in foods, applications in dairy products, as food additives, flavoring agents, and health applications reported in the latest literature have been reviewed.