Phytochemistry 64:61–73, Haslam E (2007) Vegetable tannins—lessons of a phytochemical lifetime. Blackwell, London, pp 1–22, Buendia B, Gil MI, Tudela JA et al (2010) HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars. Adsorption of pollutants from water is believed to be based on the following steps [83]: Movement of the pollutant molecules towards the adsorbent across the external boundary layer. Therefore, this article reviews in detail the phenolic antioxidants, their natural sources and the role of pure phenolic compounds and plant phenolic extracts on the prevention of lipid oxidation in various seafood model systems. Methanolic extract showed the largest content of total phenolics of broccoli, Brussels sprouts, and white cabbage. Our readership spans scientists, professors, researchers, librarians, and students, as well as business professionals. Antioxidants act as surface‐active substances and they accumulate at a high concentration at oil/water interfaces. Alcohol is an organic compound where its molecule is made up of one or more groups of hydroxyl which are further attached to a carbon atom. Caffeic acid was also illustrated to be highly active antioxidant than ferulic acid and o‐coumaric acid for inhibiting lipid oxidation in frozen minced horse mackerel white muscle during storages at −10 and −18 °C (Medina and others 2009). Additionally, Mirabelle plums were examinated for their antioxidant capacity by different assays (DPPH, FRAP, ORAC) and total phenolics content [61]. Table 7. By evaluating the antioxidant capacity and total phenolics content, in addition to flavanol and monomeric anthocyanins, it was found from the flesh and peel of 11 apple cultivars [57] that the concentrations of the parameters investigated differed significantly among the cultivars and were higher in the peel in comparison to the flesh. Ability to remove organic, inorganic, microorganism and improve taste and odour of the water. An appropriate adsorbent must be porous with large surface area, possess high hydrophobicity and have the ability to selectively accumulate the pollutant from water onto its surface. This resulted in the development of water treatment technologies including the conventional methods such as activated carbon adsorption, solvent extraction and advanced technologies such as electro‐Fenton method, membrane‐based separation method, photocatalysis and so on, which have all been successfully used for removal of phenolic compounds from water. Development and characterisation of chitosan or alginate-coated low density polyethylene films containing Satureja hortensis extract. A maximum of 80% of the pollutants was eliminated with up to 95% ozone mass transfer. The extract was also capable of delaying lipid oxidation in emulsion and liposome model systems in a dose‐dependent way (Benjakul and others 2013). Anal Bioanal Chem 401:1485–1495, PubMed A study on the stability of structurally different phenolic compounds in buffers in the pH range 3–11 revealed that caffeic, chlorogenic, and gallic acid were not stable to high pH. Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of structures, from rather simple structures, e.g. Food Chem. In: Cheynier V, Sarni-Manchado P, Quideau S (eds) Recent advances on polyphenol research, vol 3. Biochim Biophys Acta General Subjects 1725:1–9, Le Roux E, Doco T, Sarni-Manchado P et al (1998) Characterization of A-type proanthocyanidins from pericarp of litchi (Litchi sinensis Sonn.). Correspondence to J Exp Bot 4:1–9, Bate-Smith EC (1954) Astringency in foods. The results obtained in this study showed the importance of analyzing the phenolic profile of the sample rather than total phenolics to help understand the differences in the antioxidant power of wines, which should be extended to other food products. Its peel, mesocarp and juice were evaluated for their antioxidant power by TEAC and FRAP assays as well as total phenolics content [63]. Phenolic extracts have also been incorporated in the packaging films termed as “active or smart packaging.” During frozen storage, antioxidant incorporated into film was highly effective in inhibiting oxidation processes in salmon (Pereira de Abreu and others 2010). In another study, the synergistic effect with modified atmospheric packaging (MAP: 60% CO2, 35% N2, and 5% O2) was displayed by tannic acid on restraining metMb formation and lipid oxidation, thus increasing the shelf‐life of tuna slices during refrigerated storage (Thiansilakul and others 2013). Phenolic compounds are produced via the shikimic acid pathway in plants as secondary metabolites generally involved in plant adaptation to environmental stress conditions. Bulk fish oils act as uniform systems drawing the attraction of antioxidants toward the air–oil interfaces which decide their efficiency against lipid oxidation in the bulk oil. By making research easy to access, and puts the academic needs of the researchers before the business interests of publishers.
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