Phenolic compounds analysis in foods and dietary supplements is not the same using different sample preparation procedures
2009
Luthria, D.L.
Recent epidemiological studies suggest a positive correlation between diets rich in fruits and vegetables and a reduced incidence of chronic diseases. This beneficial effect is partially attributed to phenolic phytochemicals, a complex group of secondary metabolites that provide flavor and color to fruits, vegetables, and grains. More than 8,000 different phenolic phytochemicals belonging to different subgroups (polyphenols, phenolic acids, and a miscellaneous group) have been identified. The large number of phenolic compounds, their structural diversity, and their interaction with other cellular constituents present a considerable challenge in developing efficient procedures for optimum extraction and accurate analysis of different plant matrices. This paper illustrates the difficulties related to the extraction of phenolic compounds using examples from peer-reviewed literature. It discusses the importance of optimizing sample preparation procedures for accurate estimation of phenolic compounds from foods (eggplant, soybean and parsley) and dietary supplements (Black cohosh). A comparison of current and classical procedures for the extraction of phenolic phytochemicals is presented. The influence of different extraction parameters, such as solvent composition, particle size, pressure, temperature, solid-to-solvent ratio, and number of extraction cycles is also discussed. A systematic approach for optimum extraction of phenolic phytochemicals from different plant matrices has been included. Accurate quantification of bioactive phenolic phytochemicals will allow researchers to provide better guidelines on dietary intake levels necessary to achieve the optimum health.
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