Natural phenolic substances in modern foods are addressed in a Special Section of the Journal of AOAC International. Characterization and analysis, identification in food matrices, human health benefits, new horizons of use, regulatory hurdles.
Polyphenols and phenolic compounds, the state of the art
‘Analysis of Major Phenolic Compounds in Foods and Their Health Effects‘ is a collection of nine articles with a multidisciplinary matrix, compiled by Authors from eight different countries. The work was coordinated by the writer (Prof. Salvatore Parisi, Guest Editor, Al-Balqa Applied University) and can be freely downloaded from the Journal of AOAC International. The contributions, presented in the introduction to the papers, (1) aim to provide an up-to-date scientific scenario regarding:
– Biosynthesis, chemical characterization and recognition of phenolic compounds in foods,
– beneficial effects on human health reported so far and ascribed to phenolic compounds,
– Possible uses of phenolic substances in the food industry,
– legislative framework in the European Union.
Chemically, the classification of natural polyphenols is proposed on two levels. A second level of analysis is added to the traditional division of phenolic compounds into flavonoids and non-flavonoids, with express reference to the number of phenolic structures and their peculiar molecular structure, substituent groups, and the type of bonding between different aromatic rings. (2)
Polyphenols and phenolic compounds in foods
The heterogeneous distribution and structural diversity of polyphenols-simple phenols, flavonoids, stilbenes, etc. – in traditional foods and beverages, as well as within the Mediterranean diet, (3) are also the subject of extensive critical discussion:
– Milk-based functional beverages, in particular, present excellent opportunities to incorporate polyphenols into the recipe. Indeed, the milk component is an optimal vehicle for delivering the antioxidant phenolic compounds contained in green and black tea, as well as in dark chocolate and coffee, (4)
– dark chocolate is then dedicated a special scientific review designed to correctly define its potential role as a food and/or functional ingredient. Taking into account the recorded beneficial effects on human health, but also views not in favor of its regular consumption. (5)
Food technology and health, new horizons and regulatory hurdles
Phenolic compounds are also garnering great interest in the scientific community from a sanitation perspective. Indeed, it is well known that such natural compounds have various antimicrobial, antifungal, and anti-inflammatory properties, often due to their nature as antioxidant substances. Also capable, among other things, of modulating hormone metabolism. (6)
Natural preservation of processed meats is one of the most topical applications. A group of Italian researchers have experimented with the use of plant extracts (rosemary and Polygonum cuspidatum), rich in polyphenols, for this purpose, with the aim of increasing antioxidant power. (7) This goes to further knowledge on properties and possible technological advantages related to the use of natural phenolic compounds in food, as an alternative to chemically synthesized additives.
A review of research conducted in India over the past 17 years aimed to demonstrate the merits of the correlation between the antioxidant activity of herbaceous extracts of certain botanical species and their content of phenolic substances. The review of scientific data thus suggests in vivo research on phenolic isolates as natural antioxidants, with a view to their possible replacement for synthetic antioxidants in frying and baking processes as well. (8)
On the other hand, the sore point is the European regulatory framework. On the one hand, natural ingredients with functional properties (e.g., antioxidants, preservatives, dyes) still lack a favorable legal environment. On the other hand, the only health claim authorized in the EU on the antioxidant role of polyphenols concerns extra virgin olive oil. One albeit bright star in a galaxy of far greater magnitude, which European consumAtors should be able to learn about without forcing R&D companies to face the onerous burdens set by the Nutrition and Health Claims regulation. (9)
Salvatore Parisi and Dario Dongo
Source
Journal of AOAC International
Special Section, Analysis of Major Phenolic Compoundsin Foods and Their Health Effects, by Salvatore Parisi
Notes
(1) Salvatore Parisi. (2019). Analysis of Major Phenolic Compounds in Foods and Their Health Effects. Journal of AOAC International, https://doi.org/10.5740/jaoacint.19-0127
(2) Singla RK, Dubey AK, Garg A, Sharma RK, Fiorino M, Ameen SM, Haddad MA, Al-Hiary Masnat (2019). Natural Polyphenols: Chemical Classification, Definition of Classes, Subcategories, and Structures. J AOAC Int, https://doi.org/10.5740/jaoacint.19-0133
(3) Delgado, AM, Issaoui M, Chammem N. (2019). Analysis of Main and Healthy Phenolic Compounds in Foods. J AOAC Int, https://doi.org/10.5740/jaoacint.19-0128
(4) Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S. (2019). Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond. J AOAC Int, https://doi.org/10.5740/jaoacint.19-0129
(5) Zugravu C, Otelea MR. (2019) Dark Chocolate: To Eat or Not to Eat? A Review. J AOAC Int, https://doi.org/10.5740/jaoacint.19-0132
(6) Laganà P, Anastasi G, Marano F, Piccione S, Singla RK, Dubey AK, Delia S, Coniglio MA, Facciolà A, Di Pietro A, Haddad MA, Al-Hiary M, Caruso G. (2019). Phenolic Substances in Foods: Health Effects as Anti-Inflammatory and Antimicrobial Agents. J AOAC Int, https://doi.org/10.5740/jaoacint.19-0131
(7) Barbieri G, Bergamaschi M, Saccani G, Caruso G, Santangelo A, Tulumello R, Vibhute B, Barbieri G. (2019). Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties. J AOAC Int, https://doi.org/10.5740/jaoacint.19-0134
(8) Sharma RK, Micali M, Pellerito A, Santangelo A, Natalello S, Tulumello R, Singla RK. (2019). Studies on the Determination of Antioxidant Activity and Phenolic Content of Plant Products in India (2000-2017). J AOAC Int, https://doi.org/10.5740/jaoacint.19-0136
(9) See reg. EC 1924/06, reg. EC 353/08, reg. EU 432/12 as amended. See also Patanè P, Laganà P, Devi P, Vig A, Haddad MA, Natalello S, Cava MA, Ameen SM, Hashim HA. (2019). Polyphenols and Functional Foods from the Regulatory Viewpoint. J AOAC Int, https://doi.org/10.5740/jaoacint.19-0130
He has been dealing with chemistry and food, packaging and quality for over 20 years. 'Visiting Assistant Professor' at Al-Balqa Applied University (Jordan), as well as 'Expert Review Panelist' in the working groups of AOAC International (USA) and 'Series Editor' for the series 'SpringerBriefs in Molecular Science: Chemistry of Foods'
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
