Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples

Molecules

Patricia Garcia-Salas¹  Aranzazu Morales-Soto¹  Antonio Segura-Carretero¹ 

[1]¹Department of Analytical Chemistry, University of Granada, E-18071 Granada, Spain[2] height:6px

[3]"> ²Functional Food Research and Development Centre, Health Science Technological Park, E-18100 Granada, Spain[4] height:6px

[5]"> ^†These two authors contributed equally to this work.

关键词: phenolic compounds;    liquid-liquid extraction;    solid-phase extraction;    supercritical fluid extraction;    pressurized liquid extraction;    microwave-assisted extraction;    ultrasound-assisted extraction;   

DOI  :  10.3390/molecules15128813

来源: mdpi

【 摘 要 】

This paper reviews the phenolic-compound-extraction systems used to analyse fruit and vegetable samples over the last 10 years. Phenolic compounds are naturally occurring antioxidants, usually found in fruits and vegetables. Sample preparation for analytical studies is necessary to determine the polyphenolic composition in these matrices. The most widely used extraction system is liquid-liquid extraction (LLE), which is an inexpensive method since it involves the use of organic solvents, but it requires long extraction times, giving rise to possible extract degradation. Likewise, solid-phase extraction (SPE) can be used in liquid samples. Modern techniques, which have been replacing conventional ones, include: supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). These alternative techniques reduce considerably the use of solvents and accelerate the extraction process.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.