Application of NMR Spectroscopy for the Characterization of Dietary Polyphenols
Pp. 37-77 (41)
Qun Ye, Hongyu Wang and Jianwei Xu
Dietary polyphenols represent a large class of naturally occurring phenolic
compounds which have been well investigated as antioxidants, radical scavengers and
other health-promoting agents. For structural elucidation of any new polyphenol
isolated from the food matrix, nuclear magnetic resonance (NMR) spectroscopy has
become a powerful and routinely used analytical tool. Moreover, NMR spectroscopy
also finds many other applications in food science and technology, such as quality
control and metabolomics studies. With the aid of NMR technology, fundamental
understanding of the polyphenol chemistry and reactivity has also been gradually
disclosed, which sheds light on a better understanding of the structure-property
relationship of polyphenols.
Anthocyanin, Cocoa, Flavonoids, Food, Grape, Metabolomics, NMR,
Polyphenol, Proanthocyanins, Tea, Wine.
Institute of Materials Research and Engineering, Agency for Science, Technology and Research, A*STAR, Singapore.