There are concerns about using synthetic phenolic antioxidants such as butylated\nhydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported\nnegative effects on human health. Thus, a replacement of these synthetics by antioxidant extractions\nfrom various foods has been proposed. More than 8000 different phenolic compounds have been\ncharacterized; fruits and vegetables are the prime sources of natural antioxidants. In order to extract,\nmeasure, and identify bioactive compounds from a wide variety of fruits and vegetables, researchers\nuse multiple techniques and methods. This review includes a brief description of a wide range\nof different assays. The antioxidant, antimicrobial, and anticancer properties of phenolic natural\nproducts from fruits and vegetables are also discussed.
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