50 anos da UNESP
Logotipo do repositório

Total Phenolic Content: Traditional Methods

Página do item simplificado
dc.contributor.authorde Castilhos, Maurício Bonatto Machado [UNESP]
dc.contributor.authorSabino, Lia Lucia [UNESP]
dc.contributor.authorde Oliveira Silva, Matheus Felipe
dc.contributor.authorAlves, Danieli Cristina [UNESP]
dc.contributor.authorMartins, Maria Eduarda da Mata [UNESP]
dc.contributor.authorde Melo, Letícia Barbosa
dc.contributor.authorPita, Leda Atílio [UNESP]
dc.contributor.editorMaurício Bonatto Machado de Castilhos
dc.date.accessioned2026-07-06T13:20:54Z
dc.date.issued2023-05-13
dc.description.abstractPhenolic compounds are considered one of the most important chemical substances in wines due to their antioxidant activity and efficiency in minimizing cardiovascular and neurodegenerative diseases, inflammation, and cancer incidence. Due to this health benefits, consumers are seeking foods and beverages with a natural composition and low processing, rich in phenolic compounds to improve the quality of their diet. The phenolic compounds are divided into flavonoid (anthocyanins, flavonols, flavan-3-ols) and non-flavonoid (phenolic acids and stilbenes) substances, and the antioxidant capacity of a food matrix depends on the concentration and the diversity of these compounds since all of them promote antioxidant properties. Traditional methods are used to determine total phenolic compounds in grapes and wines, and the most known apply spectrophotometric assays. This chapter aims to provide relevant information regarding the principal spectrophotometric methods used to determine the total phenolic compounds in wines.
dc.description.affiliationFood Science and Technology Department, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University, São José do Rio Preto, São Paulo, Brazil
dc.description.affiliationDepartment of Agricultural Sciences and Biology, Minas Gerais State University, Frutal, Minas Gerais, Brazil
dc.description.affiliationPostgraduate Program in Food, Nutrition and Food Engineering, São Paulo State University, São José do Rio Preto, São Paulo, Brazil
dc.description.affiliationPostgraduate Program in Environmental Sciences, Minas Gerais State University, Frutal, Minas Gerais, Brazil
dc.description.affiliationUnespFood Science and Technology Department, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University, São José do Rio Preto, São Paulo, Brazil
dc.description.affiliationUnespPostgraduate Program in Food, Nutrition and Food Engineering, São Paulo State University, São José do Rio Preto, São Paulo, Brazil
dc.identifierhttps://app.dimensions.ai/details/publication/pub.1157994147
dc.identifier.bookDoi10.1007/978-1-0716-3088-4
dc.identifier.dimensionspub.1157994147
dc.identifier.doi10.1007/978-1-0716-3088-4_4
dc.identifier.isbn978-1-0716-3087-7
dc.identifier.isbn978-1-0716-3088-4
dc.identifier.issn2662-950X
dc.identifier.issn2662-9518
dc.identifier.orcid0000-0002-3959-1640
dc.identifier.orcid0000-0002-7732-6653
dc.identifier.orcid0009-0002-1500-3039
dc.identifier.urihttps://hdl.handle.net/11449/327221
dc.publisherSpringer Nature
dc.relation.ispartofMethods and protocols in food science; p. 43-51
dc.relation.ispartofBasic Protocols in Enology and Winemaking
dc.relation.ispartofseriesMethods and Protocols in Food Science
dc.rights.accessRightsAcesso restritopt
dc.rights.sourceRightsclosed
dc.sourceDimensions
dc.titleTotal Phenolic Content: Traditional Methods
dc.typeCapítulo de livropt
dspace.entity.typePublication
relation.isOrgUnitOfPublication43c38943-bd6f-4fb6-a9a5-8482a1f632c0
relation.isOrgUnitOfPublication.latestForDiscovery43c38943-bd6f-4fb6-a9a5-8482a1f632c0
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Pretopt

Arquivos

Coleções

São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas