Trends of microextraction methods for phenolic compounds in food: focusing natural antioxidants and synthetic contaminants.

Abstract

Phenolic compounds in foods have dual character, i.e., natural antioxidants contributing to preservation and health, and synthetic contaminants posing risks. An accurate analysis of both types of compounds is imperative for evaluating the food quality and safety. This review summarizes the recent advances in microextraction techniques for determining phenolic content in food with focus on liquid phase and solid phase microextraction approaches. It highlights how emerging solvents (e.g., ionic liquids and natural deep eutectic solvents) and functional adsorbents (e.g., covalent organic frameworks and magnetic nanocomposites) have improved extraction efficiency, selectivity, and environmental sustainability. Developments regarding automation and green chemistry are also discussed. The findings confirm that modern microextraction techniques enhance reliability and eco-efficiency of phenolic compounds analysis. These advancements provide a framework for designing next-generation sample pretreatment methods that comply analytical green chemistry principles and support the monitoring of antioxidants and synthetic contaminants in complex food systems.