Abstract
Considering 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
