What Can Be Done to Get More—Extraction of Phenolic Compounds from Plant Materials

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-02-16 DOI:10.1007/s12161-024-02594-w

Aleksandra Sentkowska, Violeta Ivanova-Petropulos, Krystyna Pyrzynska

引用次数: 0

Abstract

Polyphenols are a large group of compounds of natural origin, known for their health-promoting effects on the human body. In plant materials, they can be present in the form of glycosides or aglycones, to a different extent bounded to the sample matrix. Their distribution in different parts of the plant may also vary. The extraction process is one of the most important and difficult stages of sample preparation for the analysis of polyphenol compounds. The main goal is to choose the right extraction method to isolate polyphenols from plant samples with the highest possible efficiency and in unchanged forms. This review summarizes some aspects of different extraction methods for phenolic compounds proposed in the last 5 years. Efforts were made to look critically at each of the described extraction methodologies.

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如何从植物材料中提取更多的酚类化合物？

多酚是一大类天然化合物，以其对人体健康的促进作用而闻名。在植物材料中，它们可以以苷或苷醛的形式存在，在不同程度上受样品基质的限制。它们在植物不同部位的分布也可能不同。萃取过程是多酚化合物分析中最重要也是最困难的样品制备阶段之一。主要目标是选择正确的提取方法，以尽可能高的效率和不变的形式从植物样品中分离出多酚。本综述总结了过去 5 年中提出的不同酚类化合物提取方法的某些方面。我们对每一种萃取方法都进行了严格的审查。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.