Extraction techniques for the determination of phenolic compounds in food

Abstract

Phenolic compounds from foods are mainly recovered via solid-liquid extraction procedures with hydro-organic solvents using mechanical stirring and temperature to facilitate the process and improve performance. Apart from this basic approach, alternative strategies have been developed, such as sonication, microwave-assisted, pressurized, subcritical, and electrostimulation-assisted extraction, either using conventional or more complex solvents (such as natural deep eutectic solvents) that provide advantages beyond the analytical performance and are in line with the new principles of sustainability and green chemistry. This chapter presents the state of the art of the topic and discusses the pros and cons of recent contributions. Furthermore, although the main focus is the extraction for analytical purposes dealing with the determination of phenolic compounds in foods, some considerations are included regarding their recovery in agri-food byproducts and waste within the framework of sustainability and circular economy to develop nutraceuticals, food supplements, cosmetics, or packaging.