fenolik

Fenolik refers to phenolic compounds, a broad class of chemical substances defined by the presence of one or more phenol units—aromatic rings bearing hydroxyl groups. They occur widely in plants, microorganisms, and some foods, and range from simple phenols to complex polymers such as tannins and lignins.

Common subclasses include phenolic acids (for example hydroxybenzoic and hydroxycinnamic acids), flavonoids (a large group with diverse pigments and bioactivities), stilbenes (such as resveratrol), lignans, tannins (condensed and hydrolyzable), and lignin, a structural polymer. Simple phenols are small molecules, while polyphenols consist of multiple phenolic units joined by various linkages. The diversity of structures under fenolik underpins a wide range of physico-chemical properties and biological activities.

Biologically, fenolik compounds are plant secondary metabolites produced mainly via the shikimate and phenylpropanoid pathways. They contribute to defense against pathogens and herbivores, protection against UV radiation, and influence color, aroma, and taste. They can interact with proteins and metal ions, and may affect nutrient bioavailability and metabolic processes in animals and humans.

Physicochemical properties include acidity and the ability to donate hydrogen atoms, stabilizing radicals and giving antioxidant activity. Many fenolics are soluble in polar solvents, though polarity varies and some polymers are water-insoluble. Content and composition in plants depend on species, genetics, climate, and processing.

Applications span food preservation and fortification, cosmetics, and materials science, where fenolic compounds are valued for antioxidant, colorimetric, and polymer‑forming capabilities. Analytical methods such as Folin–Ciocalteu assays, high-performance liquid chromatography, and mass spectrometry are used to quantify and identify fenolic compounds.