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Polyphenols

Food Analysis Final Exam

Define phenolics. Plant metabolites with at least one hydroxyl group attached to a phenyl ring.
Why are phenolics important in plants? Act as a structural component, respond to wounds, defense mechanism.
Why are phenolics important in foods? Colorant, flavorant, possible health-promoter.
How are the classes of phenolic compounds defined? By their structure and number of carbon atoms.
What is the difference between simple phenolics and polyphenols? Polyphenols have at least two phenolic units.
T or F: It is possible to determine all phenolic components with a single assay. False
The _____ procedure is the most critical step in analysis of polyphenols. extraction
What enzyme acts on polyphenols to degrade them? polyphenol oxidase (PPO)
Extraction of polyphenols is done what solvent? water and/or polar organic solvent
____ ____ extraction is one of the most commonly used and easiest methods of extraction for phenolics. Solid liquid
Name two types of extraction methods. pressurized liquid extraction (PLE) and accelerated solvent extraction (ASE)
What is the difference between PLE and ASE? ASE is done at higher pressures and temperature to maintain the solvent in its liquid state.
T or F: PLE and ASE are not suitable for themo-labile compounds. True
Define critical point. The highest temperature and pressure at which a substance can exist in a vapor-liquid equilibrium.
T or F: A supercritical fluid has a temperature and pressure below its critical point. False
Created by: goberoi
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