Altemimi Ammar, Lakhssassi Naoufal, Baharlouei Azam, Watson Dennis G, Lightfoot David A
Department of Food Science, College of Agriculture, University of Al-Basrah, Basrah 61004, Iraq.
Department of Plant, Soil and Agricultural Systems, Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale, Carbondale, IL 62901, USA.
Plants (Basel). 2017 Sep 22;6(4):42. doi: 10.3390/plants6040042.
There are concerns about using synthetic phenolic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported negative effects on human health. Thus, a replacement of these synthetics by antioxidant extractions from various foods has been proposed. More than 8000 different phenolic compounds have been characterized; fruits and vegetables are the prime sources of natural antioxidants. In order to extract, measure, and identify bioactive compounds from a wide variety of fruits and vegetables, researchers use multiple techniques and methods. This review includes a brief description of a wide range of different assays. The antioxidant, antimicrobial, and anticancer properties of phenolic natural products from fruits and vegetables are also discussed.
由于有报道称合成酚类抗氧化剂如丁基羟基甲苯（BHT）和丁基羟基茴香醚（BHA）作为食品添加剂对人体健康有负面影响，因此人们对使用它们存在担忧。因此，有人提议用从各种食物中提取的抗氧化剂来替代这些合成物。已鉴定出8000多种不同的酚类化合物；水果和蔬菜是天然抗氧化剂的主要来源。为了从各种各样的水果和蔬菜中提取、测量和鉴定生物活性化合物，研究人员使用了多种技术和方法。本综述简要描述了一系列不同的分析方法。还讨论了水果和蔬菜中酚类天然产物的抗氧化、抗菌和抗癌特性。
