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Phenolic acids can be found in many plant species. Their content in dried fruits can be high. Natural phenols in horse grams ( Macrotyloma uniflorum ) are mostly phenolic acids, namely 3,4-dihydroxy benzoic , p -hydroxy benzoic , vanillic , caffeic , p -coumaric , ferulic , syringic , and sinapinic acids .
According to Stéphane Quideau, the term "polyphenol" refers to compounds derived from the shikimate/phenylpropanoid and/or the polyketide pathway, featuring more than one phenolic unit and deprived of nitrogen-based functions. [citation needed] Ellagic acid, a molecule at the core of naturally occurring phenolic compounds of varying sizes, is ...
[23] [24] The aromatic amino acid phenylalanine, synthesized in the shikimic acid pathway, is the common precursor of phenol containing amino acids and phenolic compounds. In plants, the phenolic units are esterified or methylated and are submitted to conjugation, which means that the natural phenols are mostly found in the glycoside form ...
Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the molecule. Phenol – the simplest of the phenols Chemical structure of salicylic acid, the active metabolite of aspirin. Phenols are both synthesized industrially and produced by plants and microorganisms. [2]
Gallic acid (also known as 3,4,5-trihydroxybenzoic acid) is a trihydroxybenzoic acid with the formula C 6 H 2 3 CO 2 H. It is classified as a phenolic acid. It is found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants. [1] It is a white solid, although samples are typically brown owing to partial oxidation.
Phenol (also known as carbolic acid, phenolic acid, or benzenol) is an aromatic organic compound with the molecular formula C 6 H 5 OH. [5] It is a white crystalline solid that is volatile . The molecule consists of a phenyl group ( −C 6 H 5 ) bonded to a hydroxy group ( −OH ).
[4] [5] Phytochemicals under research can be classified into major categories, such as carotenoids [6] and polyphenols, which include phenolic acids, flavonoids, stilbenes or lignans. [5] Flavonoids can be further divided into groups based on their similar chemical structure, such as anthocyanins , flavones , flavanones , isoflavones , and ...
Polyphenol oxidase is an enzyme found throughout the plant and animal kingdoms, [31] including most fruits and vegetables. [32] PPO has importance to the food industry because it catalyzes enzymatic browning when tissue is damaged from bruising, compression or indentations, making the produce less marketable and causing economic loss.