ABSTRACT
Phenolic compounds constitute a complex group of substances with some important properties, which have aroused much interest in modern analytical chemistry. These compounds occur naturally in vegetables and fruits, and also in fermented products such as olives and wines. Phenols contribute substantially to taste, avor, and color in a number of foods, and exhibit antioxidant activity as radical scavengers inhibiting lipid peroxidation. Recent interest in functional foods and the medical use of phenols have further increased the interest of the scientic community in these compounds (Lee, 2000; Lule and Xia, 2005).
