Phenolic compounds are a very broad group with over 500 plant derived substances divided into 5 classes and 31 subclasses. In addition to their organoleptic impact (color, astringency, aroma, bitterness) they are appreciated for their antioxidant properties which provide a potential health benefit. The composition of certain groups of phenolic compounds such as anthocyanins or flavanone glycosides is also very specific to certain plants and their profile can be used to ascertain the authenticity of processed products.
Analysis of phenolic compounds: Controlling quality and
authenticity of plant products
To determine the phenolic compound content of a product, the initial analytical approach consists of using non-specific methods in order to determine the overall content of phenolic compounds, usually expressed as an index such as gallic acid, chlorogenic acid or catechin equivalent. Various methods are used such as Folin Ciocalteu, Vanillin and Folin Denis. A more detailed approach using chromatography can specifically quantify certain compounds of interest. Â Furthermore, a complementary analysis by nuclear magnetic resonance allows the identification and quantification of other substances belonging to this large group.
