Abstract

Polyphenols, good antioxidants, exist widely in plants and food resources. The separation methods of polyphenols from crude food and plant materials are reviewed. The separation methods reviewed include the pre-concentration by extraction methods (traditional extraction, SPE, and other extraction methods) and further separation by chromatography (HPLC, UHPLC, GC, column chromatography, TLC, and CCC) or other methods (like CE). Different materials, solvent systems, and separation conditions are discussed in this review. Publications since 2000 are included.

Keywords: Chromatography, electrophoresis, extraction, food, plant, polyphenol, separation