3. Content
Introduction of Phenolic compounds
Classification of Phenolic compounds
Phenolic compounds in foods
Phenolic acids
Sources of Phenolic compounds
Uses of Phenolic compounds
4. Introduction of phenolic compound
Cyclohexane is six members aromatic
close chain hydrocarbons which has six
carbon and fourteen hydrogen
Phenols sometimes called Phenolics are a
Chemical compounds consist of a
Hydroxyl group(-OH) bonded directly to
an aromatic hydrocarbon group. The
simplest Class of phenolics also called
carbolic acid. Phenolic compound are
5. or polyphenols based on the number of
phenols units in molecules.
Example
phenols polyphenols
6. Classification of Phenolic compounds
There are various classification schemes.
A commonly used scheme is based on
number of carbons. Phenolic compounds
first classified by Jeffery harborne in 1964
and published in 1980.
7. Some Naturally occurring Phenolic
compounds
Phenolic compounds Occurrence
Salicylic acid Found in chili
Carvacrol Found in antimicrobial
Cresol Found in coal tar
Tyrosine Found in amino acids
Gallic acid found in many plants
8. Occurring in land plants
Phenolic compounds are mostly found in
vascular plants .Example pteridopyta (ferns
and horsetails), angiosperms (flowers
plants), gymnosperms, conifers, cycads,
etc.
In conifers phenolics are stored in
polyphenolic parenchyma cell.
9. Phenolic compounds in human
foods
Phenolic are present in human nutrition
include berries, tea, beer, oliveoil,
chocolate
Coffee, popcorn, fruit and fruit based
drinks including cider, wine and vinegar.
10. Discovery of phenolic
compounds
Phenolic compound discovered in
1834
Friedlieb runge, who extracted it (in
impure form) from coal tar. In 1841
French chemist Auguste Laurent
obtained phenol in pure form.
11. Phenolic acids
A Phenolic acid is a type of
photochemical called a polyphenol.
Phenolic acids are found in a variety
of plants based foods, the seeds and
skins of fruits and the leaves of a
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Vegetables contain the highest
concentrations. Phenolic acid are
beneficial to our health because they
work as antioxidants that prevent
cellular damage due to free radical
oxidation reactions.
13. V0latile phenolic compounds
Volatile phenolic compounds are
found in plants resin, where they
may attract benefactors such as
predators of the herbivores that
attack the plants. Phenolic act as
chemical defence against herbivores.
14. Phenolic compounds in
vegetables
The vegetables also contains phenolic
compounds, with the highest content
found in the yellow onion. Additionally
potatoes, red cabbage, leeks,
tomatoes, broccoli, spinach also
contain phenolic compounds.
15. Phenolic compounds in grains,
legumes and beverages
Phenolic compounds are also present
in many grains such as breads,
oatmeal, wheat, barley, corn, oats,
peanut, rice etc. and also present in
legumes and beverages.
16. Examples
Legumes are present in salads,
beans peas and other dishes.
Beverage are present in coffee,
regular milk, red wine, black and
green tea. Orange and grape fruit
17. Antibacterial effect of Phenolic
compounds from different wines
All wines samples showed
antimicrobial properties and
inhibition increased when the
polyphenolic compounds increase.
Clarified wines are inactive against all
bacteria indicating that poly Phenolic
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responsible for the antimicrobial
effect observed. Phenolic compounds
may affect growth and metabolism of
bacteria.
19. Nutritional importance of
Phenolic compounds
Phenolic compounds are one of the
major groups of the nonessential
dietary components appearing in
vegetable foods. They are a wide
chemical compounds group that are
considered as secondary plant
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Different activity and chemical
structure including more than 8000
different compounds. Phenolic
compounds has traditionally
considered as antinutritive
compounds due to the adverse effect.
21. Simple Phenolic compounds
A simple Phenolic compounds have
important roles in plants as defenses
against insects, herbivores and fungi.
Simple Phenolic compounds that
escape into to the environment may
effect the growth of primary and
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Product into the environment from
their leaves, roots and flowers.
Simple Phenolic compounds take part
in the plant herbivore, plant fungus
and plant-plant interactions.
23. Sources of Phenolic compounds
A Phenolic was first extracted from
coal tar but today is produced on a
large scale ( about 7 billion kg/year)
from petroleum. compounds plants,
foods, and fruits are main sources of
the Phenolic compounds.
24. Sources of Phenolic compounds
Phenolic acid phenyl propane Ferulic acid flavonones Anthocyanide
Onions apples parsley oranges Blue berries
Apples bananas bell peppers Grape fruit bananas
Sweet
potatoes
blueberries celery lemons strawberries
tomatoes peaches apples tomatoes cherries
beans pears oranges pears
almonds strawberries watermelon cabbage
turnip
greens
chili peppers plums
25. Physical properties of Phenolic
compounds
Phenolic compounds are similar to
Alcohols but due to hydrogen bonds
they are more soluble in water than
Alcohols and have higher boiling
points. Phenolic compounds occur
either as colorless liquid or white solid
27. Physical properties of some
Phenolic compounds
Common name Melting points Boiling point
Phenols 43 182 C
0-cresol 31 C 192 C
m-cresol 11 C 202 C
Hydroquinone 171 C 286 C
28. Uses of Phenolic compounds
Phenolic compounds are widely used
in household product and also used in
industries. Examples it is used in
household cleaners, mouth wash,
plastics, explosives, drugs, dye, and
also used in wood preservatives etc.
