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Significance of sample preparation in developing analytical methodologies for accurate estimation of bioactive compounds in functional foods
Author(s) -
Luthria Devanand L
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2666
Subject(s) - sample (material) , biochemical engineering , microbiology and biotechnology , functional food , sample preparation , population , human health , food products , computer science , risk analysis (engineering) , food science , biology , medicine , environmental health , chemistry , engineering , chromatography
Functional foods are defined as foods or food components that provide health benefits beyond basic nutrition (for the intended population). Increased interest in bioactive food components and phytochemicals has arisen from numerous epidemiological studies that suggest that certain phytochemicals can reduce risk of chronic diseases. Sales of functional foods containing high concentrations of bioactive components have increased dramatically during the past two decades. This paper illustrates with examples the significance of sample preparation in developing analytical methodologies for accurate estimation of potentially bioactive compounds present in functional foods using phenolic phytochemicals as model substrates. The primary three steps in any analysis are sampling, sample preservation, and sample preparation. These three initial steps are often overlooked and considered ‘as a means to an end’ and are often not well documented in the published literature. This paper outlines a systematic protocol for optimizing extraction of phytochemicals from different plant matrices. Accurate analysis of bioactive compounds is critical for their precise and reproducible quantification in different foods, establishing appropriate dietary intake and safety guidelines, and understanding their role in human health and nutrition. Copyright © 2006 Society of Chemical Industry