ABSTRACT
Functional foods represent an emerging market of growing economic importance [1,2], but they are usually related to processed food. However, vegetables and fruits are considered functional foods, as they provide benecial health effects, also known as nutritional value, [3,4] due to phytochemicals such as vitamins, glucosinolates and phenolic compounds that can be found in their tissues [5]. Among the different groups of naturally occurring substances from plants, phenolic compounds could be
16.1 Introduction .................................................................................................. 411 16.2 Sample Preparation ....................................................................................... 416
16.2.1 Ultrasound-Assisted Extraction ........................................................ 416 16.2.2 Pressurized Liquid Extraction .......................................................... 422 16.2.3 Solid-Phase Extraction...................................................................... 423 16.2.4 Supercritical Fluid Extraction........................................................... 423 16.2.5 Microwave-Assisted Extraction ........................................................424 16.2.6 Rotary Shaker-Assisted Extraction ................................................... 425 16.2.7 QuEChERS ....................................................................................... 425 16.2.8 Hydrolysis ......................................................................................... 425
16.3 UHPLC-MS/MS Determination of Phenolic Compounds .......................... 426 16.3.1 LC versus UHPLC ............................................................................ 426 16.3.2 UHPLC ............................................................................................. 431 16.3.3 MS(/MS) Determination ................................................................... 434
16.4 Conclusion and Future Trends ...................................................................... 439 Acknowledgments ..................................................................................................440 References ..............................................................................................................440
