含油植物中酚类化合物的综述：酚类化合物的分布、鉴定及存在情况
A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds.
作者信息
Alu'datt Muhammad H, Rababah Taha, Alhamad Mohammad N, Al-Mahasneh Majdi A, Almajwal Ali, Gammoh Sana, Ereifej Khalil, Johargy Ayman, Alli Inteaz
机构信息
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec H9X 3V9, Canada.
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
出版信息
Food Chem. 2017 Mar 1;218:99-106. doi: 10.1016/j.foodchem.2016.09.057. Epub 2016 Sep 13.
Over the last two decades, separation, identification and measurement of the total and individual content of phenolic compounds has been widely investigated. Recently, the presence of a wide range of phenolic compounds in oil-bearing plants has been shown to contribute to their therapeutic properties, including anti-cancer, anti-viral, anti-oxidant, hypoglycemic, hypo-lipidemic, and anti-inflammatory activities. Phenolics in oil-bearing plants are now recognized as important minor food components due to several organoleptic and health properties, and they are used as food or sources of food ingredients. Variations in the content of phenolics in oil-bearing plants have largely been attributed to several factors, including the cultivation, time of harvest and soil types. A number of authors have suggested that the presence phenolics in extracted proteins, carbohydrates and oils may contribute to objectionable off flavors The objective of this study was to review the distribution, identification and occurrence of free and bound phenolic compounds in oil-bearing plants.
在过去二十年中，酚类化合物总量及个别成分的分离、鉴定和测量得到了广泛研究。最近研究表明，含油植物中存在的多种酚类化合物有助于其治疗特性，包括抗癌、抗病毒、抗氧化、降血糖、降血脂和抗炎活性。由于多种感官和健康特性，含油植物中的酚类物质现在被认为是重要的次要食品成分，并且它们被用作食品或食品成分来源。含油植物中酚类物质含量的变化很大程度上归因于多种因素，包括种植、收获时间和土壤类型。一些作者认为，提取的蛋白质、碳水化合物和油中存在酚类物质可能会导致令人反感的异味。本研究的目的是综述含油植物中游离和结合酚类化合物的分布、鉴定和存在情况。
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