Advances in understanding the nutraceutical properties of phenolic compounds in fruits and vegetables

Publication date: 29/08/2022
Extent: 22 pages

Contributions by: Cristine Vanz Borges, São Paulo State University (UNESP), Brazil; Fabio Vianello, University of Padua (UNIPD), Italy; Ricardo Alfredo Kluge, University of São Paulo (USP), Brazil; and Giuseppina Pace Pereira Lima, São Paulo State University (UNESP), Brazil

Chapter synopsis: This chapter reviews the range of phenolic compounds in fruits and vegetables. It assesses the effects on phenolic content of factors such as cultivar, stage of growth (ripening), cultivation practices such as use of bio-effectors, and post-harvest stages such as mechanical and thermal processing as well as storage. It also looks at using fruit and vegetable by-products such as peel to produce value-added nutraceutical compounds.

DOI: 10.19103/AS.2022.0101.01