Cited by 110Phytochemicals and Antioxidant ActivitiesFood Nutrient Composition and Product DevelopmentAgricultural and Biological Research

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Analysis of Main and Healthy Phenolic Compounds in Foods

Delgado, Amélia Martins, Issaoui, Manel, Chammem, Nadia·2019·Journal of AOAC International

DOI 10.5740/jaoacint.19-0128

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Abstract

Phenols or Phenolics is a designation corresponding to compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring. Phenols in foods occur mainly as secondary metabolites of vegetables, often found in polymeric forms (polyphenols). Phenols from foods are mainly simple phenols (e.g., caffeic acid), flavonoids, the most varied and ubiquitous class (e.g., catechin, quercetin), stilbenes (resveratrol), lignans, and tannins. In addition to the wide range of polyphenols present in foods, the compounds are quantitatively and qualitatively distributed in a heterogenous way in the different compartments of the food matrix. This structural and compartmental diversity leads to an important variability of the physicochemical properties impacting otherwise the extraction of phenols. Total phenols are determined by the Folin Cioucalteau method, as described in European Pharmacopeaea.

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Authors: Delgado, A. M., Issaoui, M., & Chammem, N.
Affiliations: University of Algarve (PT)
Faculté des Sciences et Techniques de Sidi Bouzid (TN)
University of Carthage (TN)
ORCID: Delgado, Amélia Martins
Issaoui, Manel
Venue: Journal of AOAC International
Publisher: Oxford University Press (OUP)
Published: 2019-09-01
Volume: 102
Issue: 5
Pages: 1356-1364
ISSN: 1060-3271 (ISSN-L)
DOI: 10.5740/jaoacint.19-0128
OpenAlex: W2950858023
Cited by: 110
References: 0
Citations by year: 2026: 9 · 2025: 14 · 2024: 19 · 2023: 17 · 2022: 16 · 2021: 21 · 2020: 12 · 2019: 2
FWCI: 7.64
Type: journal article
Language: en
Open access: closed
Locations: Journal of AOAC International (publishedVersion)
PubMed (publishedVersion)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Keywords: phenolic compounds, polyphenols, flavonoids, catechins, quercetin, resveratrol, lignans, tannins, phenol extraction, Folin-Ciocalteu assay, total phenolic content, food analysis
MeSH terms: Chemistry Techniques, Analytical, Food Analysis, Plants, Solid Phase Extraction, Polyphenols

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Analysis of Main and Healthy Phenolic Compounds in Foods

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