Keywords
flavonoids
phenolic acids
phenolic analyses
How to Cite
Abstract
Phenolic compounds are chemical structures that are composed of hydroxyls and aromatic rings, in a simple or polymery forms, which confer antioxidant characteristic. These products can be natural or synthetic. Phenolic compounds may be found in vegetables, and in free form or bound to sugars and proteins. Among them, flavonoids, phenolic acids, tannins, and tocopherols are pointed out as the most common natural source of anti-oxidant phenolics. Taking into account of the importance of phenolic antioxidants, this study presents a review on the most common phenols in plants as well as the main methodologies to be employed for identifying and quantifying those compounds in foods. Furthermore, it is still under the necessity of a systematic investigation for performing phenolic sample preparation and for determining phenolic compounds in foods, since the methodologies currently used for analyzing phenolic component have not been totally standardized, and have not been made public by official organizations.References
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