Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavan...

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Bibliographic Details
Published in:Molecular nutrition & food research 2009-09, Vol.53 (S2), p.S151-S183
Main Authors: Amarowicz, Ryszard, Carle, Reinhold, Dongowski, Gerhard, Durazzo, Alessandra, Galensa, Rudolf, Kammerer, Dietmar, Maiani, Guiseppe, Piskula, Mariusz K
Format: Article
Language:English
Subjects:
Animals
Beverages - analysis
Flavonoids
Flavonoids - analysis
Food Analysis
Food Handling - methods
Food processing
Food storage
Humans
Hydroxybenzoates - analysis
Phenolic acids
Plants, Edible - chemistry
Postharvest processing
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Summary:The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.
ISSN:1613-4125
1613-4133
DOI:10.1002/mnfr.200700486