Some Statistical Considerations Regarding the Occurrence and Analysis of Bioactive Materials in Foods

Abstract

Bioactive materials (BMs) include a diversity of reactive chemicals that occur in foods and feeds. Some are natural constituents of specific foods, while others may be developed as a consequence of processing or microbial growth, as environmental contaminants, or as additives and adulterants. Many BMs have potential health-giving benefits, but those that are potentially harmful to the consumer are of equal, or possibly, greater importance. Examples of BMs that occur in foods are discussed briefly and some examples of the statistical methods used in planning and/or analysis of experimental work are described. Of critical importance is the manner in which the distribution of specific compounds within a food material may impact the outputs of statistical procedures.