Phenolic compounds: presence, identification and antioxidant activity in plants and fruits

Abstract

Phenolic compounds are often found in fruits, vegetables and cereals. They are divided into two large groups, which include flavonoids and non-flavonoids. They are known for their antioxidant activity, which may be due to the hydrogen donation, as well as their ability to transition metals. In addition, it has been shown in several studies that have a beneficial effect on health to participate in anti-inflammatory, anticancer, antimicrobial processes. Due to the diversity of these compounds there are several methods for their separation and determination, highlighting chromatography, infrared, mass spectroscopy, ray UV and hydrolysis. This article provides an updated review of the study of these compounds.