الفهرس 
Phenolic compoundsOnly 14 pages are availabe for public view
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Abstract
Some plant foods contain high amounts of different types of phytochemicals with different individual phenolic compounds can be considered as antioxidant, antimutagenic and anticarcinogenic without any side effect compared with drugs. In this investigation, some plant foods were choosen as they were known as good sources of phenolic compounds. Followed by find out the more riches foods in phenolic compounds, extracted and determinated the phenolic compounds from different foods and identified the phenolic compounds which more effective as anticarcinogenic. Then studied the effect of cooking and processing on studied foods using different methods on the content of phenolic compounds. Such foods used in this investigation included, barley, green and dry chickpeas, yellow carrot, white onion, strawberry, orange, green and black tea. The analysis was carried out by using high performance liquid chromatography and some phenolic compound standards include gallic, protocatechuic, catechin, chlorogenic, p-hydroxybenzoic, caffeic, vanillin, p-coumaric, ferulic, coumarin and cinnamic.The most important obtained results were: The evaluation of barley included both of whole grain, outer layers (bran), barley flour (74.5% extraction), fermented sponge using bakery yeast, baked bread using bakery yeast, baked bread using baking powder and blanched water of barley grain. The best evaluation was for the baked bread using baking powder.Evaluations of green chickpeas were for raw material (fresh), steamed chickpeas, boiled chickpeas and after freeze dryed of green chickpeas. The best content of phenolics were for raw material of green chickpeas. Evaluations of dry chickpeas were for whole grain, after soaked and after blanched of dry chickpeas (in both grain and peel). The highest content of phenolics were for whole grain of dry chickpeas. Studied carrot products were for fresh carrot, steamed carrot, blanched carrot, freezed carrot, pickled carrot and jam of carrot. The best results were for steamed carrot. The evaluation of onion products included fresh onion, blanched onion, fried onion, roasted onion, dried onion using under vacuum, freeze dried onion and pickled onion. The highest content of phenolic compounds were found in fried onion.
Evaluations of strawberry were for raw material (fresh), after steaming of strawberry and for jam processing. The highest content of phenolics were for fresh strawberry. The evaluation of orange included both of skin part, crude fiber part, juice part and also processing of juice to syrup. The best evaluation was found in skin part. Evaluations of some treatments on phenolic compounds of green and black tea included soaked green tea in boiled water, boiled green tea, soaked black tea in boiled water and boiled black tea. The best treatment of both green and black tea was soaked in boiled water and the highest amount of phenolic compounds were found in raw material of green tea. It can be concluded that the best ten edible samples contained the highest amount of phenolic compounds can be arranged in the descending manner.