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Food Chemistry, Function and Analysis
Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health
Edited by
Fulgencio Saura-Calixto;
Fulgencio Saura-Calixto
Nutriantioxidants and Science FDI S.L., Spain
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Jara Pérez-Jiménez
Jara Pérez-Jiménez
ICTAN-CSIC, Spain
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Hardback ISBN:
978-1-78801-106-8
PDF ISBN:
978-1-78801-320-8
EPUB ISBN:
978-1-78801-447-2
Special Collection:
2018 ebook collection
No. of Pages:
382
Publication date:
30 Apr 2018
Book Chapter
CHAPTER 4: Analysis of Non-extractable Polyphenols (NEPP)
By
T. Wu
;
T. Wu
Ghent University, Department of Industrial Biological Sciences
Graaf Karel de Goedelaan 5
8500 Kortrijk
Belgium
[email protected]Ghent University, Department of Food Technology, Safety and Health
Coupure Links 653
9000 Ghent
Belgium
Ghent University, Department of Plants and Crops
Coupure Links 653
9000 Ghent
Belgium
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N. N. M. Phuong
;
N. N. M. Phuong
Ghent University, Department of Industrial Biological Sciences
Graaf Karel de Goedelaan 5
8500 Kortrijk
Belgium
[email protected]Ghent University, Department of Food Technology, Safety and Health
Coupure Links 653
9000 Ghent
Belgium
Nong Lam University, Department of Food Engineering, Faculty of Food Science and Technology
Ho Chi Minh City
Vietnam
Can Tho University, Department of Food Technology, College of Agriculture and Applied Biology
Can Tho City
Vietnam
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J. Van Camp
;
J. Van Camp
Ghent University, Department of Food Technology, Safety and Health
Coupure Links 653
9000 Ghent
Belgium
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G. Smagghe
;
G. Smagghe
Ghent University, Department of Plants and Crops
Coupure Links 653
9000 Ghent
Belgium
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T. T. Le
;
T. T. Le
Nong Lam University, Department of Food Engineering, Faculty of Food Science and Technology
Ho Chi Minh City
Vietnam
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K. Raes
K. Raes
Ghent University, Department of Industrial Biological Sciences
Graaf Karel de Goedelaan 5
8500 Kortrijk
Belgium
[email protected]
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Published:30 Apr 2018
-
Special Collection: 2018 ebook collection
Page range:
46 - 67
Citation
T. Wu, N. N. M. Phuong, J. Van Camp, G. Smagghe, T. T. Le, and K. Raes, in Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health, ed. F. Saura-Calixto and J. Pérez-Jiménez, The Royal Society of Chemistry, 2018, pp. 46-67.
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Non-extractable polyphenols (NEPP) are polyphenols remaining in the solid residues after aqueous–organic extraction, which are mostly proanthocyanidins, hydrolysable tannins and phenolic acids bound to the food matrix. The aim of this chapter is to provide an overview on current extraction and analysis methods of NEPP. Advantages and drawbacks of each method will be discussed.
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