Methods in polyphenol analysis

A reference text on the latest developments with methods for extraction and analysis of the polyphenols found in foods

Polyphenols play an important role in determining the colour, taste and astringency of a range of fruits, vegetables, other foods, and beverages such as wine. They also appear to reduce the risks of some chronic diseases including certain cancers. Analysis of food and drink for polyphenols is therefore important but is complicated by the chemical complexity and diversity of polyphenols and the need to extract them from the food or drink before analysis. Consequently methods for the extraction and analysis of food polyphenols are subject to continuous research and refinement.

This book is the product of a large and multidisciplinary European project exploring aspects of polyphenol bioavailability and colon cancer. It concentrates on developments with methods of polyphenol extraction from foods and biological fluids, and the subsequent analysis and characterisation of polyphenol mixtures using techniques such as liquid chromatography, mass spectrometry and nuclear magnetic resonance. The contributors are all active polyphenol chemistry and biochemistry researchers. The book will be of interest to researchers and other professionals in industry and academia interested in polyphenol analysis and the role of polyphenols in foods.

Contents

• Polyphenol extraction from foods
• Methods of polyphenol extraction from biological fluids and tissues
• Application of LC-MS for the identification of polyphenols
• The use of HPLC with coulometric detection in the analysis of flavonoids in complex matrices
• On-line identification of flavonoids by HPLC coupled to diode array detection
• Application of LC-NMR in the structure elucidation of polyphenols
• Polyphenols: measurement and calculation of their physical chemistry properties
• Enzymatic synthesis of quercetin glucosides and glucuronides
• Chemical synthesis of flavonoid conjugates
• Quantitative determination of flavonols in plant foods and biological fluids
• Analysis and purification of catechins and their transformation products
• Analysis and purification of proanthocyanidin oligomers
• Analysis of polymeric proanthocyanidins and complex polyphenols
• The analysis and characterisation of chlorogenic acid and other cinnamates
• Analysis of anthocyanins
• Analysis and purification of flavanones, chalcones and dihydrochalcones
• Index