ABSTRACT
Extraction methods for phenolic compounds are extremely important to facilitate their analysis and use as functional ingredients. Besides the chemical characteristics of phenolic compounds of interest, their interaction with the food matrix must be taken into consideration for release and recovery in the selected solvent. Emerging technologies, such as microwave, ultrasound, and supercritical conditions, have proven to facilitate the extraction and reduce the chemical modifications that may occur in traditional methods. Furthermore, since phenolic compounds are covalently bound to polysaccharides or proteins, hydrolytic enzymes facilitate their release and, more importantly, may be very helpful to generate more bioactive or bioavailable forms. In many cases, a combination of all these techniques is substituting the use of organic solvents and harsh acidic or basic conditions for the extraction of high-value products.
