Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction -- Copyright -- Contents -- Contributor list -- 1 Plant food phytochemicals -- 1.1 Importance of phytochemicals -- 1.2 Book objective -- 1.3 Book structure -- Part I Chemistry and Health -- 2 Chemistry and classification of phytochemicals -- 2.1 Introduction -- 2.2 Classification of phytochemicals -- 2.2.1 Terpenes -- 2.2.2 Polyphenols -- 2.2.3 Carotenoids -- 2.2.4 Glucosinolates -- 2.2.5 Dietary fiber (non starch polysaccharides) -- 2.2.6 Lectins -- 2.2.7 Other phytochemicals -- 2.3 Chemical properties of phytochemicals -- 2.3.1 Terpenes -- 2.3.2 Polyphenols -- 2.3.3 Carotenoids -- 2.3.4 Glucosinolates -- 2.3.5 Dietary fiber (non starch polysaccharides) -- 2.3.6 Lectins -- 2.3.7 Other phytochemicals -- 2.4 Biochemical pathways of important phytochemicals -- 2.4.1 Shikimate pathway -- 2.4.2 Isoprenoid pathway -- 2.4.3 Polyketide pathway -- 2.4.4 Secondary transformation -- 2.4.5 Glucosinolate biosynthesis -- References -- 3 Phytochemicals and health -- 3.1 Introduction -- 3.2 Bioavailability of phytochemicals -- 3.2.1 Terpenes -- 3.2.2 Polyphenols -- 3.2.3 Carotenoids -- 3.2.4 Glucosinolates -- 3.2.5 Lectins -- 3.3 Phytochemicals and their health-promoting effects -- 3.3.1 Phytochemicals as antioxidants -- 3.3.2 Blocking and suppressing the growth of tumours -- 3.3.3 Modifying cardiovascular physiology -- 3.4 General conclusions -- References -- 4 Pharmacology of phytochemicals -- 4.1 Introduction -- 4.2 Medicinal properties of phytochemicals -- 4.2.1 Therapeutic use of antioxidants -- 4.2.2 Phytochemicals as therapeutic agents -- 4.3 Phytochemicals and disease prevention -- 4.3.1 Pharmacologic effects of phytochemicals -- 4.4 Phytochemicals and cardiovascular disease -- 4.5 Phytochemicals and cancer -- 4.6 Summary and conclusions -- References.

Part II Sources of Phytochemicals -- 5 Fruit and vegetables -- 5.1 Introduction -- 5.2 Polyphenols -- 5.3 Carotenoids -- 5.4 Glucosinolates -- 5.4.1 Variations in glucosinolates -- 5.5 Glycoalkaloids -- 5.6 Polyacetylenes -- 5.7 Sesquiterpene lactones -- 5.8 Coumarins -- 5.9 Terpenoids -- 5.10 Betalains -- 5.11 Vitamin E or tocols content in fruit and vegetables -- 5.12 Conclusions -- References -- 6 Food grains -- 6.1 Introduction -- 6.2 Phytochemicals in cereal grains -- 6.2.1 Dietary fiber -- 6.2.2 Phenolic compounds -- 6.2.3 Other phytochemicals -- 6.3 Phytochemicals in legume grains -- 6.3.1 Dietary fiber -- 6.3.2 Phenolic acids -- 6.3.3 Isoflavones -- 6.3.4 Saponins -- 6.3.5 Anthocyanins -- 6.3.6 Lignans -- 6.3.7 Other phytochemicals -- 6.4 Stability of phytochemicals during processing -- 6.5 Food applications and impact on health -- 6.6 Cereal-based functional foods -- 6.7 Legume-based functional foods -- References -- 7 Plantation crops and tree nuts: composition, phytochemicals and health benefits -- 7.1 Introduction -- 7.2 Composition -- 7.3 Phytochemicals content -- 7.4 Health benefits -- References -- 8 Food processing by-products -- 8.1 Introduction -- 8.2 Phytochemicals from food by-products -- 8.2.1 Biowaste from tropical fruit and vegetables -- 8.2.2 Citrus peels and seeds -- 8.2.3 Mango peels and kernels -- 8.2.4 Passion fruit seed and rind -- 8.2.5 Pomegranate peels, rinds and seeds -- 8.2.6 Mangosteen rind and seeds -- 8.3 By-products from fruit and vegetables -- 8.3.1 Apple pomace -- 8.3.2 By-products from grapes -- 8.3.3 Banana peels -- 8.3.4 Tomato -- 8.3.5 Carrot -- 8.3.6 Mulberry leaves -- 8.4 Tuber crops and cereals -- 8.4.1 Cassava -- 8.4.2 Defatted rice bran -- 8.5 Extraction of bioactive compounds from plant food by-products -- 8.6 Future trends -- References -- Part III Impact of Processing on Phytochemicals.

9 On farm and fresh produce management -- 9.1 Introduction -- 9.2 Pre-harvest factors affecting phytochemical content -- 9.2.1 Tissue type and developmental stage -- 9.2.2 Fertilizer application - nitrogen, phosphorus, potassium, sulphur and selenium -- 9.2.3 Seasonal and environmental effects - light and temperature -- 9.2.4 Biotic and abiotic stress -- 9.2.5 Means of production - organic and conventional agriculture -- 9.2.6 Other factors -- 9.3 Harvest and post-harvest management practices -- 9.3.1 Harvest and post-harvest management of onion -- 9.3.2 Harvest and post-harvest management of broccoli -- 9.3.3 Harvest and post-harvest management of carrot -- 9.4 Future prospects -- 9.4.1 Growing bio-fortified crops - optimized agronomic and post-harvest practices -- 9.4.2 Edible sprouts -- 9.4.3 Variety screening and plant breeding for bio-fortified crops -- 9.4.4 Novel uses for crops and crop wastes -- References -- 10 Minimal processing of leafy vegetables -- 10.1 Introduction -- 10.2 Minimally processed products -- 10.3 Cutting and shredding -- 10.4 Wounding physiology -- 10.5 Browning in lettuce leaves -- 10.6 Refrigerated storage -- 10.7 Modified atmosphere storage -- 10.8 Conclusions -- References -- 11 Thermal processing -- 11.1 Introduction -- 11.2 Blanching -- 11.3 Sous vide processing -- 11.4 Pasteurisation -- 11.5 Sterilisation -- 11.6 Frying -- 11.7 Conclusion -- References -- 12 Effect of novel thermal processing on phytochemicals -- 12.1 Introduction -- 12.2 An overview of different processing methods for fruits and vegetables -- 12.3 Novel thermal processing methods -- 12.4 Effect of novel processing methods on phytochemicals -- 12.4.1 Ohmic heating -- 12.4.2 Microwave heating -- 12.4.3 Radio frequency -- 12.5 Challenges and prospects/future outlook -- 12.6 Conclusion -- References -- 13 Non thermal processing -- 13.1 Introduction.

13.2 Irradiation -- 13.2.1 Ionising radiation -- 13.2.2 Non ionising radiation -- 13.3 High pressure processing -- 13.4 Pulsed electric field -- 13.5 Ozone processing -- 13.6 Ultrasound processing -- 13.7 Supercritical carbon dioxide -- 13.8 Conclusions -- References -- Part IV Stability of Phytochemicals -- 14 Stability of phytochemicals during grain processing -- 14.1 Introduction -- 14.2 Germination -- 14.3 Milling -- 14.4 Fermentation -- 14.5 Baking -- 14.6 Roasting -- 14.7 Extrusion cooking -- 14.8 Parboiling -- 14.9 Conclusions -- References -- 15 Factors affecting phytochemical stability -- 15.1 Introduction -- 15.2 Effect of pH -- 15.3 Concentration -- 15.4 Processing -- 15.4.1 Processing temperature -- 15.4.2 Processing type -- 15.5 Enzymes -- 15.6 Structure -- 15.7 Copigments -- 15.8 Matrix -- 15.8.1 Presence of SO2 -- 15.8.2 Presence of ascorbic acids and other organic acids -- 15.8.3 Presence of metallic ions -- 15.8.4 Others -- 15.9 Storage conditions -- 15.9.1 Light -- 15.9.2 Temperature -- 15.9.3 Relative humidity (RH) -- 15.9.4 Water activity (aw) -- 15.9.5 Atmosphere -- 15.10 Conclusion -- References -- 16 Stability of phytochemicals at the point of sale -- 16.1 Introduction -- 16.2 Stability of phytochemicals during storage -- 16.2.1 Effect of water activity -- 16.2.2 Effect of temperature -- 16.2.3 Effect of light and oxidation -- 16.2.4 Effect of pH -- 16.3 Food application and stability of phytochemicals -- 16.4 Edible coatings for enhancement of phytochemical stability -- 16.5 Modified atmosphere storage for enhanced phytochemical stability -- 16.6 Bioactive packaging and micro encapsulation for enhanced phytochemical stability -- 16.7 Conclusions -- References -- Part V Analysis and Application -- 17 Conventional extraction techniques for phytochemicals -- 17.1 Introduction -- 17.2 Theory and principles of extraction.

17.2.1 Conventional extraction methods -- 17.2.2 Factors affecting extraction methods -- 17.2.3 Limitations of extraction techniques -- 17.3 Examples of conventional techniques -- 17.3.1 Roots -- 17.3.2 Leaves and stems -- 17.3.3 Flowers -- 17.3.4 Fruits -- 17.4 Conclusion -- References -- 18 Novel extraction techniques for phytochemicals -- 18.1 Introduction -- 18.2 Pressurised solvents -- 18.2.1 Supercritical fluid extraction -- 18.2.2 Pressurised liquid extraction (PLE) -- 18.3 Enzyme assisted extraction -- 18.4 Non-thermal processing assisted extraction -- 18.4.1 Ultrasound -- 18.4.2 Pulsed electric fields -- 18.5 Challenges and future of novel extraction techniques -- References -- 19 Analytical techniques for phytochemicals -- 19.1 Introduction -- 19.2 Sample preparation -- 19.2.1 Extraction -- 19.2.2 Sample clean-up -- 19.3 Non-chromatographic spectrophotometric methods -- 19.3.1 Total phenolic content (TPC) -- 19.3.2 Total flavonoid content (TFC) -- 19.3.3 Total anthocyanin content (TAC) -- 19.3.4 Total carotenoid content (TCC) -- 19.3.5 Methods based on fluorescence -- 19.3.6 Colorimetric methods for other phytochemicals -- 19.4 Chromatographic methods -- 19.4.1 Conventional chromatographic methods -- 19.4.2 Instrumental chromatographic methods -- References -- 20 Antioxidant activity of phytochemicals -- 20.1 Introduction -- 20.2 Measurement of antioxidant activity -- 20.2.1 Assays involving a biological substrate -- 20.2.2 Assays involving a non-biological substrate -- 20.2.3 Ferrous oxidation−xylenol orange (FOX) assay -- 20.2.4 Ferric thiocyanate (FTC) assay -- 20.2.5 Hydroxyl radical scavenging deoxyribose assay -- 20.2.6 1,1-diphenyl-2-picrylhydrazyl (DPPH) stable free radical scavenging assay -- 20.2.7 Azo dyes as sources of stable free radicals in antioxidant assays -- 20.2.8 Oxygen radical absorbance capacity (ORAC) assay.

20.2.9 Total radical-trapping antioxidant parameter (TRAP) assay.