Phenolic compounds occur naturally in fruits as well as in processed products from fruits such as fruit juice. It is responsible for the browning and bruising that often occur in ripening fruit. The specific composition and level of phenolic compounds can be used as an indicator of fruit juice adulteration.
What is phenolic compounds? It is the most widely distributed category among the different categories of phytochemicals or bioactive compounds.
Phenolic compounds have an important role in the flavor and color of plants and are significant chemical and nutritional components.
Phenolic compounds can form complexes with proteins. These complexes increase the turbidity of fruit juice, beer and wine.
Phenolic compounds present in fruits have a varying effect in inhibition of the growth of pathogenic bacteria.
The most predominant phenolic compounds in fruit juices are the anthocyanins. For example, berries contain phenolic antioxidant compound called ellagic acid, which blocks metabolic pathways that can lead to cancer.
Published in Journal of Agricultural and Food Chemistry (September 2005) show that phenolic compounds can inhibit colon cancer growth and kill existing cancer cells in the body.
Phenolic compound in fruit juice
