Research progress in polyphenolic compounds and its methods for characterisation in fruits and vegetables

Fruits and vegetables, with functional components such as phenolic compounds, are important diet parts of human beings. Polyphenols are known as secondary plant metabolites and exert several functional activities. These components possess also antimicrobial, antiviral and anti-inflammatory properties along with their high antioxidant capacity. Development and application of polypenols derived from natural source have already become a research priority in food industry. Methods of determination and characterisation of polyphenol variety are complex, many efforts have been made to provide a highly sensitive and selective analytical method for the determination and characterisation of polyphenols. The aim of this paper was to elucidate polyphenols in fruits and vegetables, such as flavonoids, phenolic acids and tannins and to provide information on the most recent developments in the chemical investigation of polyphenols emphasising the extraction, separation and determination of these compounds by chromatographic and spectral techniques. The purpose of this paper was to provide reference and ideas on application of polypenols in food.