Extraction and analysis of phenolics in food

Abstract

Phenolics are ubiquitous compounds found in all plants as their secondary metabolites. These include simple phenols, hydroxybenzoic acid and cinnamic acid derivatives, flavonoids, coumarines and tannins, among others. The extraction of phenolics from source materials is the first step involved in their analysis. While chemical methods are used for determination of total content of phenolics, chromatographic and spectrometric analyses are employed for identification and quantification of individual compounds present. This paper provides a summary of background information and methodologies used for the analysis of phenolics in foods and nutraceuticals.

Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits

“…However, for carotenoid content, the highest levels were found in methanol extract (229 ± 1 µg β-carotene E/g) for seeds, and in acetone extract (291 ± 1 µg β-carotene E/g) for peels fruits. In general, the solubility of phenolic compounds is not only dependent on the type of solvent used but also on the degree of polymerization and interaction of phenolics with other phytochemical, vitamins, and minerals (Naczk & Shahidi, 2004). According to the data reported by El-Haci & Bekkara (2011) the levels of polyphenols of methanol-water (7:3, v/v) leaves and stems E. elaterium extracts varied from 48 ± 8 mg GAE/g and 11 ± 1 mg GAE/g, respectively.…”

Antimicrobial and Antioxidant Activity of <i>Anacardium occidentale</i> L. Flowers in Comparison to Bark and Leaves Extracts

“…Antioxidant activity has been described for compounds isolated from the CNSL, including anacardic acids, cardol and cardanol [34] [38] [76]- [78]. Furthermore, antioxidant activity has been detected in sub-products such as peduncle bagasse [79] [80], cashew apple juice [33], sprouts [81], and cashew nut skin [82]. However, this is the first study reporting antioxidant activity in flowers.…”

Influence of Temperature and Drying Time on Extraction Yield of Phenolic Compounds from Grape Pomace Variety “Portogizac”

“…Phenolic compounds are particularly important due to their beneficial effects on human health, and their application in improvement of flavour, colour and stability of food [4][5][6][7][8] . Besides polyphenols, grape waste contains proteins, polysaccharides and lignin, which are associated with functional groups responsible for metal ion adsorption, thus making this agricultural waste a good alternative to expensive synthetic adsorbents.…”