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Polyphenols in Plants
Isolation, Purification and Extract Preparation
Effectively utilize the benefit of polyphenols derived from plants
Ronald Ross Watson (Edited by)
9780123979346
Hardback, published 20 March 2014
360 pages
23.4 x 19 x 2.5 cm, 0.81 kg
Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements. Polyphenols play key roles in the growth, regulation and structure of plants and vary widely within different plants. Stress, growth conditions and plant species modify polyphenol structure and content. This book describes techniques to identify, isolate and characterize polyphenols, taking mammalian toxicology into account as well.
Part 1: Modification by plant growth and environment 1. Cultivar and production effects on bioactive polyphenols 2. Plant polyphenol profiles as a tool for traceability and valuable support to biodiversity Section A: Stress and polyphenol in plants 3. Phenolic compounds and saponins in plants grown under different irrigation regimes 4. Lichen phenolics: environment effects Section B: Plant systems of polyphenol modification 5. Modulation of plant endogenous antioxidant systems by polyphenols 6. Plant polyphenols: do they control freshwater planktonic nuisance phototrophs? Part 2: Isolation and analysis of polyphenol structure Section A: Analysis techniques for polyphenols 7. Gas chromatography - mass spectrometry analysis of polyphenols in foods 8. Novel techniques towards the identification of different classes of polyphenols 9. Characterization of polyphenolic profile of citrus fruit by HPLC/PDA/ESI/MS-MS Section B: Isolation and extraction techniques 10. Non-extractable polyphenols in plant food: nature, isolation and analysis 11. Resin adsorption and ion exchange to recover and fractionate polyphenols 12. Polyphenolic compounds from flowers of Hibiscus: characterization and bioactivity 13. Hydrothermal processing on phenols and polyphenols vegetables Part 3: Polyphenols identification and occurrence 14. Improved characterization of polyphenols using liquid chromatography 15. Characterization and quantification of polyphenols in fruits 16. Determination of polyphenols, flavonoids, and antioxidant capacity in seeds
Subject Areas: Food & beverage technology [TDCT], Botany & plant sciences [PST], Organic chemistry [PNN], Dietetics & nutrition [MBNH3]
