Alam Zeb - Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

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Plant foods consist of a large number of phenolic compounds, the majority of which are antioxidants. These phenolic compounds play a significant role in maintaining our health. This comprehensive book describes the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The book will serve as the latest source of knowledge in the field of food science and technology. Each chapter has specific learning outcomes, which are supported by study questions. The book covers all those important chemical, biochemical and analytical chemistry aspects of phenolic antioxidants in foods that are needed for a beginner to the expert in the field. This is a textbook based on the up-to-date scientific knowledge. This book was therefore aimed to cover them in three main sections. Part I covers the chemistry of phenolic antioxidants. This section consists of ten chapters covering the basic concept of antioxidants, their chemistry and chemical composition in foods. Chapters discuss the chemical composition of phenolic compounds in different types of foods. This section is highly significant and is very helpful for the beginners in food science or interested readers and will equip them with the basic concept of phenolic antioxidants in foods.

Part II covers the biochemical aspects of phenolic antioxidants and consists of four chapters. This section covers the biosynthetic pathways of phenolic antioxidants in foods and biological effects of phenolic antioxidants in foods. The molecular mechanism of antioxidant effects in the biological system has been presented. The section has clarified our understanding of the fundamental biochemical reactions taking place in foods and after digestion and absorption.

Part III covers the analytical chemistry for the analysis of phenolic antioxidants in foods. This section consists of three chapters, which cover the basic analytical procedures and methods for analysis. Chapters cover chromatographic and spectroscopic analyses of phenolic antioxidants in foods. This section is significant for food chemist and food manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods.

The book is organised in such a manner as to provide a smooth flow of scientific knowledge from chemistry, biochemistry to analysis, while each chapter holds its objectivity from each other. The book would also serve as the latest reference resource for food scientists, technologists, food chemists, biochemists, nutritionists and health professionals in academia, scientific labs and industries. The book provides fundamental and applied information to benefit those with different backgrounds in science. It will serve as a textbook for undergraduate, graduate and postgraduate students in the relevant disciplines.

This work would not have been possible without the help of some important people. The chemical structures were drawn based on the IUPAC names obtained from PubChem website of National Library of Medicine, US, which is highly acknowledged. I am also thankful to Huaxin Song, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, China for providing rough data for Figure 3.2 and 4.2, which are redrawn with permission from publisher. I am grateful to my family, my brothers (Alamgir Khan and Raham Zeb) and their loving children especially Muhammad Umair Khan and Uzair Ahmad Khan with whom I always enjoyed time in hometown. I am also grateful to my wife, sons (Umar Alam Khan, Hamzah Alam Khan) and daughter (Haya Bibi) for giving me tremendous support at home, while I was writing the manuscript.

Alam Zeb, PhD