Food Ellagitannins-Occurrence, Effects of Processing and Storage

Authors: Bakkalbasi, Emre; Mentes, Ozay; Artik, Nevzat

Source: Critical Reviews in Food Science and Nutrition, Volume 49, Number 3, March 2009 , pp. 283-298(16)

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Abstract:

Interest in ellagitannins and ellagic acid has increased over the past few years due to its properties as a micronutrient. Ellagitannins are complex plant polyphenols composed of hexahydroxydiphenoyl moieties esterified to a sugar. Fruits (especially berries and nuts) are rich sources of ellagitannins and ellagic acid, a hydrolytic product of ellagitannins. These secondary metabolites give the characteristic taste to the fruits and their products, and also play an important role in food processing. This paper reviews research about occurrence in foods, change during process, and antioxidant activity of ellagitannins and ellagic acid.

Keywords: foods; ellagitannins; ellagic acid; antioxidant activity

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408390802064404

Affiliations: 1: Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi, Ankara, Turkey

Publication date: 2009-03-01