ABSTRACT
Phenolics embrace a considerable range of substances which possess an aromatic ring bearing one or more hydroxyl substituents. These compounds are present in all plant tissues and frequently form the most abundant secondary metabolites in fruits, where they sometimes reach high concentrations. The diversity observed in fruits with regard to the distribution of phenolics is also found in terms of quantity. The methods used for studying phenolic compounds are very varied and have been the subject of numerous reviews and updates. This chapter examines successively techniques for the extraction, purification, separation, identification, and measurement of phenolic compounds. Among fruit phenolics, hydroxy cinnamic derivatives (HCD) play an important role because of both their abundance and diversity. Hydroxycinnamic acids (HCA) are present in fruits in combined forms, and only a few exceptional situations can cause them to accumulate in the free form. Quantitative analysis of fruit HCD generally displays considerable variability.
