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Food ellagitannins-occurrence, effects of processing and storage.

Authors
  • Bakkalbaşi, Emre
  • Menteş, Ozay
  • Artik, Nevzat
Type
Published Article
Journal
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK (Taylor & Francis)
Publication Date
Mar 01, 2009
Volume
49
Issue
3
Pages
283–298
Identifiers
DOI: 10.1080/10408390802064404
PMID: 19093271
Source
Medline
License
Unknown

Abstract

Interest in ellagitannins and ellagic acid has increased over the past few years due to its properties as a micronutrient. Ellagitannins are complex plant polyphenols composed of hexahydroxydiphenoyl moieties esterified to a sugar. Fruits (especially berries and nuts) are rich sources of ellagitannins and ellagic acid, a hydrolytic product of ellagitannins. These secondary metabolites give the characteristic taste to the fruits and their products, and also play an important role in food processing. This paper reviews research about occurrence in foods, change during process, and antioxidant activity of ellagitannins and ellagic acid.

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