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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but i...

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Corporate Author: SpringerLink (Online service)
Other Authors: Jeszka-Skowron, Magdalena. (Editor, http://id.loc.gov/vocabulary/relators/edt), Zgoła-Grześkowiak, Agnieszka. (Editor, http://id.loc.gov/vocabulary/relators/edt), Grześkowiak, Tomasz. (Editor, http://id.loc.gov/vocabulary/relators/edt), Ramakrishna, Akula. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2021.
Edition:1st ed. 2021.
Series:Food Bioactive Ingredients,
Subjects:
Microbiology.
Food—Biotechnology.
Organic chemistry.
Food Microbiology.
Food Science.
Organic Chemistry.
Online Access:https://doi.org/10.1007/978-3-030-61879-7
Table of Contents:
  • 1. Introduction – bioactive compounds and elements in human nutrition
  • 2. Application of liquid chromatography for the analysis of flavonoids in food – an overview
  • 3. Phenolic compounds in coffee and tea beverages
  • 4. Methylxanthines in food products
  • 5. Carotenoids as food products components and health promoting agents
  • 6. Tocochromanols
  • 7. Cyclitols - determination in food and bioactivity in the human organism
  • 8. Capsaicinoids – properties and mechanisms of pro-health action
  • 9. Dietary indoleamines: bioavailability and human health
  • 10. Bioactive peptides analysis
  • 11. Determination of antioxidant biomarkers in biological fluids
  • 12. Speciation analysis of food products
  • 13. Two sides of selenium. Occurrence and determination of selenium forms in food and environmental samples using analytical methods.

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