Extraction Techniques for the Determination of Phenolic Compounds in Food
作者： Miguel Herrero , Merichel Plaza , Alejandro Cifuentes , Elena Ibáñez
DOI: 10.1016/B978-0-12-381373-2.00132-0
关键词: Extraction methods 、 Biochemical engineering 、 Flavonols 、 Chemistry 、 Food Analysis 、 Chromatography 、 Extraction (chemistry)
摘要: Considering the importance of phenolic compounds as potential antioxidants and their complex chemical structure distribution, it is essential to be able correctly assess content in food commodities therefore understand possible biological effects. In this chapter an updated overview extraction methods used determine foods presented, ranging from more traditional advanced processes. The main protocols extract different type phenolics (including acids flavonoids) are discussed applications considered. New developments field techniques applied reviewed compared with goal provide reader a broad view on that kinds foods.
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