An Overview of Analytical Chemistry of Phenolic Compounds in Foods

Abstract

A review is presented with references to the most important work dealing with the polyphenolic compounds taking account different aspects related with analytical chemistry of these compounds such as distribution, preparation, and/or treatment of sample and analytical techniques applied to their determination in foods. Contributions from 1985 to date are discussed.

Keywords:

• hydroxybenzoic and hydroxycinnamic acids
• flavonoids
• foods
• chromatography
• capillary elec-trophoresis
• spectrophotometry.