Chapter 2

Application of NMR Spectroscopy for the Characterization of Dietary Polyphenols

Qun Ye, Hongyu Wang and Jianwei Xu

Abstract

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.

Total Pages: 37-77 (41)

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