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Extraction techniques for the determination of phenolic compounds in food

AutorHerrero, Miguel ; Plaza, Merichel ; Cifuentes, Alejandro ; Ibáñez, Elena
Fecha de publicación2012
CitaciónComprehensive Sampling and Sample Preparation: Extraction Techniques and Applications: Food and Beverage 4(4.08): 159-180 (2012)
ResumenConsidering the importance of phenolic compounds as potential antioxidants and their complex chemical structure and distribution, it is essential to be able to correctly assess their content in food commodities and therefore to understand their possible biological effects. In this chapter an updated overview of the extraction methods used to determine phenolic compounds in foods is presented, ranging from more traditional to advanced extraction processes. The main extraction protocols used to extract the different type of food phenolics (including phenolic acids and flavonoids) are discussed and different applications are considered. New developments in the field of extraction techniques applied to extraction of phenolics are reviewed and compared with the traditional processes. The goal is to provide the reader with a broad view on the different extraction protocols and techniques that are used to extract phenolic compounds from different kinds of foods.
Versión del editorhttp://dx.doi.org/10.1016/B978-0-12-381373-2.00132-0
Identificadoresdoi: 10.1016/B978-0-12-381373-2.00132-0
isbn: 978-0-12-381374-9
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