Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples García Salas, Patricia Morales Soto, Aranzazú Segura-Carretero, Antonio Fernández-Gutiérrez, Alberto phenolic compounds liquid-liquid extraction solid-phase extraction This paper reviews the phenolic-compound-extraction systems used to analyse fruit and vegetable samples over the last 10 years. Phenolic compounds are naturally occurring antioxidants, usually found in fruits and vegetables. Sample preparation for analytical studies is necessary to determine the polyphenolic composition in these matrices. The most widely used extraction system is liquid-liquid extraction (LLE), which is an inexpensive method since it involves the use of organic solvents, but it requires long extraction times, giving rise to possible extract degradation. Likewise, solid-phase extraction (SPE) can be used in liquid samples. Modern techniques, which have been replacing conventional ones, include: supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). These alternative techniques reduce considerably the use of solvents and accelerate the extraction process. 2024-10-02T06:45:42Z 2024-10-02T06:45:42Z 2010-12-03 journal article García Salas, P. et. al. Molecules 2010, 15, 8813-8826. [https://doi.org/10.3390/molecules15128813] https://hdl.handle.net/10481/95383 10.3390/molecules15128813 eng http://creativecommons.org/licenses/by/4.0/ open access Atribución 4.0 Internacional MDPI