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J Agric Food Chem. 2011 Dec 28;59(24):12713-24. doi: 10.1021/jf203372w. Epub 2011 Nov 29.

Analysis of nonextractable phenolic compounds in foods: the current state of the art.

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  • 1Institute for Advanced Chemistry of Catalonia, IQAC, CSIC, Jordi Girona 18-26, 08034 Barcelona, Spain. jara.perez@iqac.csic.es


More than 500 phenolic compounds have been reported as present in foodstuffs, and their intake has been related to the prevention of several chronic diseases. Most of the literature on phenolic compounds focuses on those present in the supernatant of aqueous-organic extractions: extractable phenolics. Nevertheless, significant amounts of phenolic compounds remain in the solid residues after such extractions. These nonextractable phenolics are mostly proanthocyanidins, phenolic acids, and hydrolyzable tannins that are closely associated with the food matrix. Studies of this fraction of dietary phenolic compounds are scarce, and the few there are usually refer to particular types of phenolics rather than to the fraction as a whole. The present review reports the state-of-the-art methods that currently exist for analyzing nonextractable phenolic compounds in foods.

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