Vol. 6, Issue 1 (2018)
Variation in polyphenol content due to commonly applied processing techniques: A review
Author(s): Raushan Khan and Satish Kumar Sharma
Abstract: The present review is all about the effects of various commonly used processing methods in our country and is based upon the evaluation of previous studies depicting various food processing applications with its effects on raw ingredient. This review deals with various subclasses of phenolic compounds as phenolic acids, chalcones, flavanones, flavones, flavonols and tannins, and the changes these compounds undergo during processing. Health properties of poly-phenolic compounds are also discussed to emphasize their importance as integral part of our diet. After going through several researches it was found that the effect of same processing method can be different for different sub- classes of polyphenols and the effect can also vary according to variety of the raw ingredient. Most of the processing techniques such as blanching, boiling, microwaving etc. tend to degrade the quantity of polyphenols present in raw form but it was also seen that sometimes it increases the bioavailability of certain phytochemicals. Tables are provided to give a clear and more precise and focused view of polyphenol losses on application of various methods of processing.
Pages: 1495-1502 | 801 Views 51 Downloads
download (2340KB)
How to cite this article:
Raushan Khan, Satish Kumar Sharma. Variation in polyphenol content due to commonly applied processing techniques: A review. Int J Chem Stud 2018;6(1):1495-1502.
