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Phenolic compounds are major bioactive chemicals in plant-based food products with proven health benefits. Citrus peelCitrus peels is a rich source of phenolic acidPhenolic acids, offering diverse health-promoting properties. However, alkaline pH processing promotes the auto-oxidation of phenolic compounds, leading to a loss in food products and by-products. Assessing the quality, safety, and stability of these phenolic acidsPhenolic acids is crucial for their effective utilization in food industries. This chapter provides an overview of the methods for assessing the quality, safety, and stability of phenolic acidsPhenolic acids derived from citrus peelCitrus peels. Various analytical techniques, including chromatographic methods (high-performance liquid chromatography (HPLC), gas chromatography (GC)), spectroscopic methods (ultraviolet-visible (UV-Vis), Fourier transform infrared (FTIR)), and antioxidant assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)Ferric reducing antioxidant power (FRAP)), are discussed for their efficacy in quantifying phenolic acidsPhenolic acids, detecting contaminants, and assessing stability against oxidation. Additionally, strategies for ensuring the safety of phenolic acidsPhenolic acids, such as monitoring pesticide residues and heavy metals, are outlined. Understanding these evaluation methods is essential for harnessing the potential of citrus peelCitrus peels phenolic acidsPhenolic acids in diverse applications while ensuring product quality and safety.

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Methods for Evaluating the Quality, Safety, and Stability of Phenolic Acids from Citrus Peel

  • 章节

  • 发表日期：

    2025年

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  • Sana Yakoubi,
  • Selma Zammouchi,
  • Najoua Karray-Bouraoui

摘要

Phenolic compounds are major bioactive chemicals in plant-based food products with proven health benefits. Citrus peelCitrus peels is a rich source of phenolic acidPhenolic acids, offering diverse health-promoting properties. However, alkaline pH processing promotes the auto-oxidation of phenolic compounds, leading to a loss in food products and by-products. Assessing the quality, safety, and stability of these phenolic acidsPhenolic acids is crucial for their effective utilization in food industries. This chapter provides an overview of the methods for assessing the quality, safety, and stability of phenolic acidsPhenolic acids derived from citrus peelCitrus peels. Various analytical techniques, including chromatographic methods (high-performance liquid chromatography (HPLC), gas chromatography (GC)), spectroscopic methods (ultraviolet-visible (UV-Vis), Fourier transform infrared (FTIR)), and antioxidant assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)Ferric reducing antioxidant power (FRAP)), are discussed for their efficacy in quantifying phenolic acidsPhenolic acids, detecting contaminants, and assessing stability against oxidation. Additionally, strategies for ensuring the safety of phenolic acidsPhenolic acids, such as monitoring pesticide residues and heavy metals, are outlined. Understanding these evaluation methods is essential for harnessing the potential of citrus peelCitrus peels phenolic acidsPhenolic acids in diverse applications while ensuring product quality and safety.