多酚
化学
螯合作用
没食子酸
单宁酸
儿茶酚
抗氧化剂
原儿茶酸
儿茶素
没食子酸表没食子酸酯
有机化学
表儿茶素没食子酸盐
对苯二酚
食品科学
作者
Yuwei Pan,Rui Qin,Minhui Hou,Jinkai Xue,Minghua Zhou,Lijie Xu,Ying Zhang
标识
DOI:10.1016/j.seppur.2022.121831
摘要
Polyphenols are aromatic substances with one or more hydroxyl groups together with other substituents attached to aromatic rings. Polyphenols can be found in regular foods and drinks, including teas, coffee, vegetables, fruits, etc. Polyphenols have anti-oxidant, pro-oxidant, anti-histamine, anti-bacterial, anti-inflammatory, and anti-viral properties. They present chelation and reduction activities to iron ion and the anti-oxidant properties are mainly induced by the iron chelation effect. The metal chelation activity of polyphenols is primarily related to the presence of ortho-dihydroxy groups. Polyphenols can reduce Fe(III) to Fe(II) via a one-electron transfer pathway and they are oxidized to semiquinones. Due to the chelation and reduction properties, polyphenols are applied by researchers to promote the efficiency of Fenton/Fenton-like reactions for contaminant removal. The application of polyphenols in Fenton/Fenton-like reactions is reviewed in this article for the first time. The polyphenols reviewed include dihydroxybenzenes (such as catechol and hydroquinone), phenolic acids (such as gallic acid, protocatechuic acid, and tannic acid), flavonoids (such as catechin and epigallocatechin-3-gallate), and polyphenol extracts from tea, woods, coffee, etc. As a substance that pervades almost every aspect of human life, polyphenols present promising effect on the waste treatment in the environmental field, which deserves more studies.
科研通智能强力驱动
Strongly Powered by AbleSci AI