Abstract
Growing interest in the analytical determination of polyphenolic compounds in food samples is directly related to their beneficial properties; their antioxidant activity is of particular importance for human health. Gas chromatography with mass spectrometry (GC-MS) is a powerful analytical tool for the identification, characterization, and quantitation of the different components in complex matrices. However, the volatility and thermolability of most polyphenols have prevented their direct analysis by GC-MS, although derivatization reactions have enlarged the number of analytical methods available in recent years. Sample preparation is a very important step in the analytical procedure; extraction should provide quantitative recoveries, and hydrolysis steps are included depending on the analysts. The application of miniaturized sample preparation methods for analyzing polyphenols in foods by GC-MS has considerably simplified sample treatment, extraction, and preconcentration, which can be carried out simultaneously in some instances.
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