Phenolic acids in potatoes, vegetables, and some of their products

Journal of Food Composition and Analysis

Volumn 20, Issue 3-4, 2007, Pages 152-160

  Mattila, Pirjo ^a   Hellström, Jarkko ^a  

^a FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

Nutrients and anti nutrients; Phenolic acids; Potatoes; Vegetables

Indexed keywords

ARACHIS HYPOGAEA; BETA VULGARIS SUBSP. VULGARIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA; BRASSICA RAPA SUBSP. PEKINENSIS; DAUCUS CAROTA; HELIANTHUS TUBEROSUS; LACTUCA; RAPHANUS SATIVUS; SOLANUM MELONGENA; SOLANUM TUBEROSUM; SPINACIA OLERACEA;

EID: 33846786078     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2006.05.007     Document Type: Article

References (19)

1. Antolovich M., Prenzler P., Robards K., and Ryan D. Sample preparation in the determination of phenolic compounds in fruits. Analyst 125 (2000) 989-1009
2. Breinholt V. Desirable versus harmful levels of intake of flavonoids and phenolic acids. In: Kumpulainen J., and Salonen J.E. (Eds). Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease (1999), The Royal Society of Chemistry, Cambridge 93-105
3. Clifford M. Review chlorogenic acids and other cinnamates-nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 79 (1999) 362-372
4. Dao L., and Friedman M. Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry. Journal of the Agricultural and Food Chemistry 40 (1992) 2152-2156
5. De Maria C.A.B., Trugo L.C., and De Mariz e Miranda L.S. The content of individual caffeoylquinic acids in edible vegetables. Journal of Food Composition and Analysis 12 (1999) 289-292
6. Duthie G.G., Duthie S.J., and Kyle J.A.M. Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants. Nutrition Research Reviews 13 (2000) 79-106
7. Herrmann K. Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods. Critical Reviews of Food Science and Nutrition 28 (1989) 315-347
8. Koivu T., Piironen V., Henttonen S., and Mattila P. Determination of phylloquinone in vegetables, fruits, and berries by high-performance liquid chromatography with electrochemical detection. Journal of Agricultural and Food Chemistry 45 (1997) 4644-4649
9. Manach C., Scalbert A., Morand C., Rémésy C., and Jiménez L. Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition 79 (2004) 727-747
10. Mattila P., and Kumpulainen J. Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection. Journal of Agricultural and Food Chemistry 50 (2002) 3660-3667
11. Mattila P., Pihlava J.-M., and Hellström J. Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. Journal of Agricultural and Food Chemistry 53 (2005) 8290-8295
12. Nardini M., Cirillo E., Natella F., Mencarelli D., Comisso A., and Scaccini C. Detection of bound phenolic acids: prevention by ascorbic acid and ethylenediaminetetraacetic acid of degradation of phenolic acids during alkaline hydrolysis. Food Chemistry 79 (2002) 119-124
13. Nicolle C., Carnat A., Fraisse D., Lamaison J.-L., Rock E., Michel H., Amourox P., and Remesy C. Characterisation and variation of antioxidant micronutrients in lettuce (Lactuca sativa folium). Journal of the Science of Food and Agriculture 84 (2004) 2061-2069
14. Radtke J., Linseisen J., and Wolfram G. Phenolsäurezufuhr Erwachsener in einen bayerischen Teilkollektiv der Nationalen Verzehrsstudie. Zeitschrift für Ernährungswissenschaft 37 (1998) 190-197
15. Sakakibara H., Hinda Y., Nakagawa S., Ashida H., and Kanazawa K. Simultaneous determination of all polyphenols in vegetables, fruits, and teas. Journal of Agricultural and Food Science 51 (2003) 571-581
16. Schieber A., Stintzing F.C., and Carle R. By-products of plant food processing as a source of functional compounds-recent developments. Trends in Food Science and Technology 12 (2001) 401-413
17. Scmidtlein H., and Herrmann K. U{combining double acute accent}ber die Phenolsäuren des Gemu{combining double acute accent}ses IV Hydroxyzimtsäuren und Hydroxybenzoesäuren weiterer Gemu{combining double acute accent}searten und der Kartoffeln. Zeitschrift für Lebensmittel-Untersuchung und -Forchung 159 (1975) 255-263
18. Shahidi F., and Naczk M. Food Phenolics (1995), Technomic Publishing Co, Lancaster, Basel
19. Winter M., and Herrmann K. Esters and glucosides of hydroxycinnamic acids in vegetables. Journal of Agricultural and Food Chemistry 34 (1986) 616-620