Handbook of analysis of active compounds in functional foods

924 Pages·2012·72.714 MB·English

by  Leo M L Nollet, Fidel Toldrá

Handbook of
Analysis of
Active Compounds in
Functional Foods

Handbook of
Analysis of
Active Compounds in
Functional Foods
Edited by
Leo M.L. Nollet
Fidel Toldrá
Boca Raton London New York
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Version Date: 20111109
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This book is dedicated to my fifth grandchild and second grandson, Roel.
I hope he will become a respected and beloved man.
Leo M. L. Nollet

Contents
Preface.......................................................................................................................................................xi
Editors......................................................................................................................................................xiii
Contributors..............................................................................................................................................xv
Section I Amino Acids, Peptides, and Proteins
1. Essential Amino Acids......................................................................................................................3
M-Concepción Aristoy and Fidel Toldrá
2. Glutamine and Taurine..................................................................................................................25
Colin G. Prosser and Shane M. Rutherfurd
3. Bioactive Peptides.............................................................................................................................41
Marta Miguel, Blanca Hernández-Ledesma, Rosina López-Fandiño, and Isidra Recio
4. Glutathione......................................................................................................................................69
Omca Demirkol and Nuran Ercal
5. l-Carnitine.......................................................................................................................................87
Jean Demarquoy, Caroline Rigault, and Françoise Le Borgne
6. Creatine..........................................................................................................................................105
Leticia Mora and Fidel Toldrá
7. Analysis of Bioactive Peptides and Proteins................................................................................119
Prithy Rupa and Yoshinori Mine
Section II Vitamins
8. Vitamin K........................................................................................................................................133
Xueyan Fu and Sarah L. Booth
9. Methods for the Simultaneous Quantitative Analysis of Water-Soluble
Vitamins in Food Products............................................................................................................149
Olivier Heudi
10. Tocopherols, Tocotrienols, and Their Bioactive Analogs...........................................................165
Severina Pacifico, Monica Scognamiglio, Brigida D’Abrosca, Pietro Monaco,
and Antonio Fiorentino
11. Vitamin C.......................................................................................................................................195
Olga Martín-Belloso, Isabel Odriozola-Serrano, and Robert Soliva-Fortuny
vii
viii Contents
12. Vitamin D........................................................................................................................................219
Jette Jakobsen and Rie Bak Jäpelt
Section III Terpenes
13. Hydrocarbon Carotenoids............................................................................................................243
Maria da Graça Dias
14. Oxycarotenoids (Xanthophylls)...................................................................................................267
Daniele Giuffrida, Paola Dugo, Paola Donato, Giovanni Dugo, and Luigi Mondello
Section IV Phenolic Compounds
15. Flavonoids: Flavonols, Flavones, and Flavanones......................................................................289
Federico Ferreres and Francisco A. Tomás-Barberán
16. Flavan-3-Ols and Proanthocyanidins..........................................................................................317
Sylvain Guyot
17. Stilbenes and Resveratrol.............................................................................................................349
Maria do Rosário Bronze, Catarina M. M. Duarte, and Ana Matias
18. Flavonoids: Anthocyanins............................................................................................................379
Véronique Cheynier, Camila Gómez, and Agnès Ageorges
19. Isoflavones......................................................................................................................................405
Gunter G. C. Kuhnle
20. Hydrolyzable Tannins: Gallotannins, Ellagitannins, and Ellagic Acid...................................435
Michael Jourdes, Laurent Pouységu, Stéphane Quideau, Fulvio Mattivi, Pilar Truchado,
and Francisco A. Tomás-Barberán
21. Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants,
and Pharmacokinetic Studies......................................................................................................461
Nikolai Kuhnert, Hande Karaköse, and Rakesh Jaiswal
Section V Fibers and Polysaccharides
22. Analytical Methodologies of Chitosan in Functional Foods......................................................513
Yi Liu, Yu Bai, and Huwei Liu
23. Insoluble Dietary Fiber.................................................................................................................545
Leila Picolli da Silva and Melissa Walter
24. Fructans Including Inulin.............................................................................................................561
Mabel Merlen Jacob and S. G. Prapulla
25. Pectin Extraction, Gelation, and Sources...................................................................................583
Agustín Rascón-Chu, Vania Urias Orona, Alfonso Sánchez, and Elizabeth Carvajal-Millán
Contents ix
26. Cyclodextrins.................................................................................................................................593
Katia Martina and Giancarlo Cravotto
Section VI Probiotics
27. Selection and Evaluation of Probiotics........................................................................................607
Gaspar Pérez Martínez, Christine Bäuerl, and M. Carmen Collado Amores
Section VII Phytoestrogens and Hormones
28. Anise Oil.........................................................................................................................................641
Leo M. L. Nollet
29. Occurrence and Analysis of Melatonin in Food Plants..............................................................651
Marcello Iriti, Sara Vitalini, Mara Rossoni, and Franco Faoro
Section VIII Tetrapyrroles and Alkaloids
30. Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles....................665
Benoît Schoefs
Section IX Minerals and Trace Elements
31. Minerals.........................................................................................................................................689
Guadalupe García-Llatas, Amparo Alegría, Reyes Barberá, María Jesús Lagarda,
and Rosaura Farré
Section X Lipid Compounds
32. Omega 3 and Omega 6 Fatty Acids.............................................................................................725
Ken D. Stark
33. Conjugated Linoleic Acid..............................................................................................................747
Miguel Angel de la Fuente and Manuela Juárez
34. Lecithin...........................................................................................................................................769
Manuel León-Camacho and Mónica Narváez-Rivas
35. Sterols.............................................................................................................................................787
Harrabi Saoussem
36. Stanols............................................................................................................................................805
Harrabi Saoussem
x Contents
37. Analytical Methods for Determination of α-Lipoic Acid, Dihydrolipoic Acid,
and Lipoyllysine in Dietary Supplements and Foodstuffs.........................................................819
Gerhard Sontag and Heidi Schwartz
38. Alliin and Allicin...........................................................................................................................837
Leo M. L. Nollet
Section XI Sweeteners
39. Methods of Analysis of Acesulfame-K and Aspartame.............................................................847
Georgia-Paraskevi Nikoleli, Alexandros G. Asimakopoulos, and Dimitrios P. Nikolelis
40. Methods of Analysis of Saccharin...............................................................................................863
Alexandros G. Asimakopoulos, Georgia-Paraskevi Nikoleli, Nikolaos S. Thomaidis,
and Dimitrios P. Nikolelis
Section XII Salt Replacers and Taste Modifying Compounds
41. Sodium Replacers..........................................................................................................................877
Milagro Reig, Mónica Armenteros, M-Concepción Aristoy, and Fidel Toldrá
42. Triterpene Glycosides...................................................................................................................885
Markus Ganzera