| dc.contributor.author | Antonio, Amilcar L. | |
| dc.contributor.author | Pereira, Eliana | |
| dc.contributor.author | Pinela, José | |
| dc.contributor.author | Heleno, Sandrina A. | |
| dc.contributor.author | Pereira, Carla | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.date.accessioned | 2018-01-25T10:00:00Z | |
| dc.date.accessioned | 2018-02-02T10:30:00Z | |
| dc.date.available | 2018-01-25T10:00:00Z | |
| dc.date.available | 2018-02-02T10:30:00Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | © 2017 Scrivener Publishing LLC. Phenolic compounds, vitamins and carotenoids are naturally found in different foodstuff. These antioxidant compounds play an important role in human health and are of interest for the food, pharmaceutical and cosmeceutical industries. Modern chromatographic and spectrometric techniques have made analysis easier than ever before, but their success depends on the extraction method used. In fact, the different antioxidants are identifified using chromatographic techniques coupled to diff erent specififi c detectors according to the characteristics of each molecule. Beyond their well-known health-promoting effects, antioxidant molecules can also be used to functionalize or preserve the freshness, nutritive value, flflavor and color of foodstuff s, which justify their incorporation into several matrices. In this chapter, the most common antioxidant compounds in foodstuff will be described, as well as the methodologies involved in their extraction, separation, identifification and quantifification. The bioactive properties and industrial applications of these compounds through innovative techniques will also be taken into account. | en_EN |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | Antonio, Amilcar L.; Pereira, Eliana; Pinela, José; Heleno, Sandrina; Pereira, Carla; Ferreira, Isabel C.F.R. (2016). Determination of antioxidant compounds in foodstuff. In Food Safety: Innovative Analytical Tools for Safety Assessment. p. 179-220. ISBN 9781119160588. | en_EN |
| dc.identifier.doi | 10.1002/9781119160588.ch6 | en_EN |
| dc.identifier.isbn | 9781119160588 | |
| dc.identifier.uri | http://hdl.handle.net/10198/15430 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.subject | Antioxidants | en_EN |
| dc.subject | Extraction | en_EN |
| dc.subject | Identififi cation | en_EN |
| dc.subject | Natural sources | en_EN |
| dc.subject | Quantifification | en_EN |
| dc.subject | Structure elucidation | en_EN |
| dc.title | Determination of antioxidant compounds in foodstuff | en_EN |
| dc.type | book part | |
| dspace.entity.type | Publication | |
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| person.familyName | Pereira | |
| person.familyName | Pinela | |
| person.familyName | Heleno | |
| person.familyName | Pereira | |
| person.familyName | Ferreira | |
| person.givenName | Amilcar L. | |
| person.givenName | Eliana | |
| person.givenName | José | |
| person.givenName | Sandrina A. | |
| person.givenName | Carla | |
| person.givenName | Isabel C.F.R. | |
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| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.rid | J-1960-2014 | |
| person.identifier.rid | Q-8017-2018 | |
| person.identifier.rid | B-4466-2014 | |
| person.identifier.rid | L-5951-2014 | |
| person.identifier.rid | K-1629-2016 | |
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| rcaap.rights | restrictedAccess | en_EN |
| rcaap.type | bookPart | en_EN |
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