Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

Contributors vii Preface xi Chapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health 3 Elhadi M. Yahia Chapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables 53 Cristina Andres-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches-Ribalta, and Rosa M. Lamuela-Raventos Chapter 3. Synthesis and Metabolism of Phenolic Compounds 89 Mikal E. Saltveit Chapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols 101 Jose Manuel Lopez-Nicolas, and Francisco Garcıa-Carmona Chapter 5. Chemistry of Flavonoids 131 Rong Tsao and Jason McCallum Chapter 6. Flavonoids and Their Relation to Human Health 155 Alma E. Robles-Sardin, Adriana Veronica Bolanos-Villar, Gustavo A. Gonzalez-Aguilar, and Laura A. de la Rosa Chapter 7. Chemistry, Stability, and Biological Actions of Carotenoids 177 Elhadi M. Yahia and Jose de Jesus Ornelas-Paz Chapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables 223 Fulgencio Saura-Calixto, Jara Perez-Jimenez, and Isabel Goni Chapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources 235 Marleny D. A. Saldana, Felix M. C. Gamarra, and Rodrigo M. P. Siloto Chapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals 271 Nuria Grigelmo-Miguel, Ma Alejandra Rojas-Grau, Robert Soliva-Fortuny, and Olga Martın-Belloso Chapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables 309 Gustavo A. Gonzalez-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa, and Emilio Alvarez-Parrilla Chapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth 341 Saul Ruiz Cruz and Sofia Arvizu-Medrano Index 357