Antioxidants and Shelf Life of Foods - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 197

TABLE 6.5
Plant Phenolics as Natural Antioxidant

Sources Phenolic Compounds Ref.

Beverages
Cacao Clovamide Sanbongi et al. 101

Green teas Catechin gallates Frankel et al. 102

Red/white wines Flavonoids Vinson & Hontz 103

Red wines Hydroxylated stilbenes Lamikanra et al. 104

Red wines cis , trans -resveratrol Goldberg et al. 105

Red wines Anthocyanins Ghisella et al. 106

Rooibus tea Flavonoids von Gadow et al. 107

Rooibus tea Phenolic acids von Gadow et al. 108

Tea extracts Catechins Kumamoto & Sonda 109

White wines Flavonoids, flavonols Betes-Suara et al. 110

Crops
Wild rice hull

Hydroxycinnamic acids Asamarai et al. 111

Barley and malt Insoluble phenolics, coumaric, ferulic

acids

Mailard & Berset 112

Buckwheat Flavonoids, rutin Oomah and Mazza 113

Buckwheat Flavonoids, rutin Przybylski et al. 84

Buckwheat Catechins Watanabe 83

Flaxseed Phenolic acids Oomah et al. 114

Herbs and spices
Rosemary

Carnosic/methyl carnosate Huang et al. 115

Rosemary Carnosol, carnosic acids Frankel et al. 116

Rosemary Carnosol, carnosic acid Hopia et al. 117

Rosemary, thyme Carnosic/rosmarinic acids Pearson et al. 118

Ginger, origanum Carnosol, carvacrol, thymol, gingerone

Summer savoury Rosmarinic acid Bertelson et al. 119

Thyme Carvacvol, thymol Shetty et al. 120

Thyme Flavonoid glycosides Wang et al. 121

Fruits & vegetables
Berries Anthocyanins, flavonols Henonen et al. 122

Citrus fruit Flavonoids Benaverte-Garcia et al. 123

Fruit, juices Flavonoids Wang et al. 124

Grapes Anthocyanins, flavonols Si et al. 125

Onion Quercentin glucosides Price et al. 126

Prunes Hydroxycinammates Donovan et al. 127

Tangarene Polymethoxylated flavones Chen et al. 128

Tomatoes, onions,
celery, lettuce

Flavonoids Crozier et al. 129

A CKNOWLEDGMENTS

The authors appreciate the assistance of Karen Schultz, Seneca Seeds, Winnipeg.