phenolic-compound-extraction systems for fruit and vegetable samples水果和蔬菜样品phenolic-compound-extraction系统.pdfVIP

Molecules 2010, 15, 8813-8826; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Review Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples Patricia Garcia-Salas 1,2,†, Aranzazu Morales-Soto 1,2,†, Antonio Segura-Carretero 1,2,* and Alberto Fernández-Gutiérrez 1,2 1 Department of Analytical Chemistry, University of Granada, E-18071 Granada, Spain 2 Functional Food Research and Development Centre, Health Science Technological Park, E-18100 Granada, Spain † These two authors contributed equally to this work. * Author to whom correspondence should be addressed; E-Mail: ansegura@ugr.es; Tel.: +34-958-243-296; Fax: +34-958-249-510. Received: 25 September 2010; in revised form: 22 November 2010 / Accepted: 29 November 2010/ Published: 3 December 2010 Abstract: 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