The Editors Dr B.K. Tiwari, Food and Consumer Technology Department, Hollings Faculty, Manchester Metropolitan University, UK Dr Nigel P. Brunton, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland Professor Charles S. Brennan, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Canterbury, New Zealand

• Contributor list xiii1 Plant food phytochemicals 1B.K. Tiwari, Nigel P. Brunton and Charles S. Brennan1.1 Importance of phytochemicals 11.2 Book objective 21.3 Book structure 2Part I CHEMISTRY AND HEALTH 52 Chemistry and classification of phytochemicals 7Rocio Campos-Vega and B. Dave Oomah2.1 Introduction 72.2 Classification of phytochemicals 82.3 Chemical properties of phytochemicals 212.4 Biochemical pathways of important phytochemicals 343 Phytochemicals and health 49Ian T. Johnson3.1 Introduction 493.2 Bioavailability of phytochemicals 503.3 Phytochemicals and their health-promoting effects 553.4 General conclusions 634 Pharmacology of phytochemicals 68José M. Matés4.1 Introduction 684.2 Medicinal properties of phytochemicals 694.3 Phytochemicals and disease prevention 784.4 Phytochemicals and cardiovascular disease 824.5 Phytochemicals and cancer 884.6 Summary and conclusions 95Part II SOURCES OF PHYTOCHEMICALS 1055 Fruit and vegetables 107Uma Tiwari and Enda Cummins5.1 Introduction 1075.2 Polyphenols 1075.3 Carotenoids 1135.4 Glucosinolates 1175.5 Glycoalkaloids 1205.6 Polyacetylenes 1215.7 Sesquiterpene lactones 1235.8 Coumarins 1245.9 Terpenoids 1255.10 Betalains 1255.11 Vitamin E or tocols content in fruit and vegetables 1265.12 Conclusions 1296 Food grains 138Sanaa Ragaee, Tamer Gamel, Koushik Seethraman, and El-Sayed M. Abdel-Aal6.1 Introduction 1386.2 Phytochemicals in cereal grains 1396.3 Phytochemicals in legume grains 1446.4 Stability of phytochemicals during processing 1496.5 Food applications and impact on health 1526.6 Cereal-based functional foods 1526.7 Legume-based functional foods 1537 Plantation crops and tree nuts: composition, phytochemicals and health benefits 163Narpinder Singh and Amritpal Kaur7.1 Introduction 1637.2 Composition 1657.3 Phytochemicals content 1677.4 Health benefits 1748 Food processing by-products 180Anil Kumar Anal8.1 Introduction 1808.2 Phytochemicals from food by-products 1818.3 By-products from fruit and vegetables 1878.4 Tuber crops and cereals 1898.5 Extraction of bioactive compounds from plant food by-products 1908.6 Future trends 190Part III Impact of procesing on phytochemicals 1999 On farm and fresh produce management 201Kim Reilly9.1 Introduction 2019.2 Pre-harvest factors affecting phytochemical content 2029.3 Harvest and post-harvest management practices 2189.4 Future prospects 22210 Minimal processing of leafy vegetables 235Rod Jones and Bruce Tomkins10.1 Introduction 23510.2 Minimally processed products 23610.3 Cutting and shredding 23710.4 Wounding physiology 23810.5 Browning in lettuce leaves 24010.6 Refrigerated storage 24110.7 Modified atmosphere storage 24210.8 Conclusions 24311 Thermal processing 247Nigel P. Brunton11.1 Introduction 24711.2 Blanching 24811.3 Sous vide processing 25011.4 Pasteurisation 25111.5 Sterilisation 25411.6 Frying 25511.7 Conclusion 257References 25712 Effect of novel thermal processing on phytochemicals 260Bhupinder Kaur, Fazilah Ariffin, Rajeev Bhat, and Alias A. Karim12.1 Introduction 26012.2 An overview of different processing methods for fruits and vegetables 26112.3 Novel thermal processing methods 26112.4 Effect of novel processing methods on phytochemicals 26412.5 Challenges and prospects/future outlook 26812.6 Conclusion 26913 Non thermal processing 273B.K. Tiwari, PJ Cullen, Charles S. Brennan and Colm P. O'Donnell13.1 Introduction 27313.2 Irradiation 27313.3 High pressure processing 28113.4 Pulsed electric field 28413.5 Ozone processing 28613.6 Ultrasound processing 28913.7 Supercritical carbon dioxide 29113.8 Conclusions 292Part IV STA BILITY OF PHYTOCHEMICALS 30114 Stability of phytochemicals during grain processing 303Laura Alvarez-Jubete and Uma Tiwari14.1 Introduction 30314.2 Germination 30414.3 Milling 30714.4 Fermentation 31214.5 Baking 31514.6 Roasting 32314.7 Extrusion cooking 32414.8 Parboiling 32714.9 Conclusions 327References 32715 Factors affecting phytochemical stability 332Jun Yang, Xiangjiu He, and Dongjun Zhao15.1 Introduction 33215.2 Effect of pH 33515.3 Concentration 33715.4 Processing 33815.5 Enzymes 34615.6 Structure 34915.7 Copigments 35015.8 Matrix 35315.9 Storage conditions 35715.10 Conclusion 36316 Stability of phytochemicals at the point of sale 375Pradeep Singh Negi16.1 Introduction 37516.2 Stability of phytochemicals during storage 37516.3 Food application and stability of phytochemicals 38116.4 Edible coatings for enhancement of phytochemical stability 38216.5 Modified atmosphere storage for enhanced phytochemical stability 38316.6 Bioactive packaging and micro encapsulation for enhanced phytochemical stability 38416.7 Conclusions 387Part V ANALYSIS AND APPLICAT ION 39717 Conventional extraction techniques for phytochemicals 399Niamh Harbourne, Eunice Marete, Jean Christophe Jacquier and Dolores O'Riordan17.1 Introduction 39917.2 Theory and principles of extraction 39917.3 Examples of conventional techniques 40517.4 Conclusion 40918 Novel extraction techniques for phytochemicals 412Hilde H. Wijngaard, Olivera Trifunovic and Peter Bongers18.1 Introduction 41218.2 Pressurised solvents 41318.3 Enzyme assisted extraction 42118.4 Non-thermal processing assisted extraction 42318.5 Challenges and future of novel extraction techniques 42619 Analytical techniques for phytochemicals 434Rong Tsao and Hongyan Li19.1 Introduction 43419.2 Sample preparation 43619.3 Non-chromatographic spectrophotometric methods 43919.4 Chromatographic methods 44220 Antioxidant activity of phytochemicals 452Ankit Patras, Yvonne V. Yuan, Helena Soares Costa and Ana Sanches-Silva20.1 Introduction 45220.2 Measurement of antioxidant activity 45320.3 Concluding remarks 46521 Industrial applications of phytochemicals 473Juan Valverde21.1 Introduction 47321.2 Phytochemicals as food additives 47421.3 Stabilisation of fats, frying oils and fried products 48121.4 Stabilisation and development of other food products 48821.5 Nutracetical applications 49221.6 Miscellaneous industrial applications 494References 495Index 502

“This book provides a comprehensive overview of the occurrence, significance and factors affecting phytochemicals in plant foods . . . It covers the processing techniques aimed at the production of phytochemical-rich foods that can have a role in disease prevention, making it ideal for the food industry and those who are researching the health benefits of particular foods.”  (South African Food Science and Technology magazine, 1 May 2015)