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dc.contributor.author
Bodoira, Romina Mariana
dc.contributor.author
Maestri, Damian
dc.date.available
2020-08-07T19:53:39Z
dc.date.issued
2020-01
dc.identifier.citation
Bodoira, Romina Mariana; Maestri, Damian; Phenolic compounds from nuts: Extraction, chemical profiles, and bioactivity; American Chemical Society; Journal of Agricultural and Food Chemistry; 68; 4; 1-2020; 927-942
dc.identifier.issn
0021-8561
dc.identifier.uri
http://hdl.handle.net/11336/111207
dc.description.abstract
Nuts contain a vast array of phenolic compounds having important biological properties. They include substances allocated into the five major groups named phenolic acids, flavonoids, tannins, phenolic lignans, and stilbene derivatives. The complexity in composition does not allow for setting a universal extraction procedure suitable for extraction of all nut phenolics. The use of non-conventional extraction techniques, such as those based on microwave, ultrasound, and compressed fluids, combined with generally recognized as safe solvents is gaining major interest. With regard to the latter, ethanol, water, and ethanol-water mixtures have proven to be effective as extracting solvents and allow for clean, safe, and low-cost extraction operations. In recent years, there has been an increasing interest in biological properties of natural phenolic compounds, especially on their role in the prevention of several diseases in which oxidative stress reactions are involved. This review provides an updated and comprehensive overview on nut phenolic extraction and their chemical profiles and bioactive properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
American Chemical Society
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BIOACTIVE PROPERTIES
dc.subject
CHEMICAL PROFILES
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EXTRACTION
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NUTS
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PHENOLIC COMPOUNDS
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Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Phenolic compounds from nuts: Extraction, chemical profiles, and bioactivity
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-07-20T15:50:43Z
dc.identifier.eissn
1520-5118
dc.journal.volume
68
dc.journal.number
4
dc.journal.pagination
927-942
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.journal.title
Journal of Agricultural and Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acs.jafc.9b07160
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1021/acs.jafc.9b07160
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