Bakkalbaşi Emre, Menteş Ozay, Artik Nevzat
Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi, Ankara, Turkey.
Crit Rev Food Sci Nutr. 2009 Mar;49(3):283-98. doi: 10.1080/10408390802064404.
Interest in ellagitannins and ellagic acid has increased over the past few years due to its properties as a micronutrient. Ellagitannins are complex plant polyphenols composed of hexahydroxydiphenoyl moieties esterified to a sugar. Fruits (especially berries and nuts) are rich sources of ellagitannins and ellagic acid, a hydrolytic product of ellagitannins. These secondary metabolites give the characteristic taste to the fruits and their products, and also play an important role in food processing. This paper reviews research about occurrence in foods, change during process, and antioxidant activity of ellagitannins and ellagic acid.
在过去几年中，由于鞣花单宁和鞣花酸作为一种微量营养素的特性，人们对它们的兴趣有所增加。鞣花单宁是由六羟基二苯甲酰基部分酯化到糖上组成的复杂植物多酚。水果（尤其是浆果和坚果）是鞣花单宁和鞣花酸的丰富来源，鞣花酸是鞣花单宁的水解产物。这些次生代谢产物赋予了水果及其产品独特的味道，并且在食品加工中也起着重要作用。本文综述了关于鞣花单宁和鞣花酸在食品中的存在、加工过程中的变化以及抗氧化活性的研究。
