Analytical strategies for determining polyphenols in foods and biological samples

OLMO-GARCÍA, LUCÍA; MONASTERIO, ROMINA; BAJOUB, AADIL; CARRASCO-PANCORBO, ALEGRÍA

Dietary (poly)phenols: their metabolism and health effects

Wiley-Blackwell

Lugar: West Sussex; Año: 2020; p. 85 - 128

Polyphenols are one of the most numerous and ubiquitous groups of phytochemicals in the plant kingdom. They are present in fruit and vegetables, as well as in food ingredients such as pigments, essences and flavors, and thus, they are usually consumed as part of our diet. In recent years, they have gained relevance as a consequence of the discovery of their beneficial effects on health. The aim of this chapter is to provide information on the analytical determination of these important substances, paying particular attention to their extraction, separation, and detection by chromatographic, electrophoretic, and spectroscopic techniques. The number of applications in this field is large so this chapter does not set out to be exhaustive but to illustrate the state of the art and to address and describe some representative reports published in recent years.