Phenolic Compounds and Antioxidant Activity in Fruit Systems
Summary
Phenolic compounds are a broad class of plant‐derived secondary metabolites encompassing phenolic acids, flavonoids, tannins and other polyphenols. In fruit systems these compounds contribute to colour, flavour and defence against oxidative stress, while offering health-promoting properties through their capacity to scavenge reactive oxygen species. The distribution and concentration of phenolics vary widely between species, cultivars and developmental stages, and are influenced by environmental factors and post-harvest handling. Analytical techniques such as high-performance liquid chromatography and mass spectrometry enable detailed profiling of individual phenolics, facilitating correlations between compound identity and antioxidant efficacy. Beyond fresh produce, fruit by-products including peels and pomace have emerged as valuable sources of extracts rich in phenolic antioxidants, supporting circular-economy approaches in food processing. The collective evidence underscores the global significance of phenolic compounds for human nutrition, food preservation and the development of functional ingredients.
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Phenolic Compounds and Antioxidant Activity in Fruit Systems publication trend
The graph below shows the total number of articles in phenolic compounds and antioxidant activity in fruit systems across all publications each year (not limited to Nature Index journals).
Technical terms
Phenolic compounds: A class of plant secondary metabolites including phenolic acids, flavonoids and tannins associated with antioxidant activity.
Flavonoids: A subgroup of phenolics with a characteristic C6–C3–C6 skeleton, responsible for free-radical scavenging and pigmentation in fruits.
Total phenolic content (TPC): A quantitative estimate of all phenolic compounds in a sample, often expressed as gallic acid equivalents (GAE).
DPPH assay: A colourimetric method using the stable DPPH radical to measure the radical-scavenging ability of antioxidants.
Ferric reducing antioxidant power (FRAP): An assay assessing the capacity of antioxidants to reduce ferric (Fe3+) to ferrous (Fe2+) ions, reflecting reducing potential.
References
- Phytochemicals of nutraceutical importance from different pear cultivars in the early stage of development. Food Chemistry X (2024).
- Exploring the Bioactive Properties and Therapeutic Benefits of Pear Pomace. Antioxidants (2024).
- Antioxidant Capacity and Phenolics Profile of Portuguese Traditional Cultivars of Apples and Pears and Their By-Products: On the Way to Newer Applications. Foods (2023).
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