Assessment of Phenolic Constituents of Rhus berry extract

Polyphenols are a wide group of phytochemicals. They have aromatic rings with hydroxyl groups
that confer antioxidant activity. Polyphenols are classified into four major namely phenolic acids,
flavonoids, tannins and alkaloids. Polyphenols are found in many foods, such as fruits, vegetables,
grains, and beans. Literature reports indicate that people who consume food rich in polyphenols
tend to have less inflammation and have less vulnerability for heart diseases. This is because
polyphenols can prevent LDL oxidation and improve endothelial and gut health. To use
polyphenols in industries such as food and pharmaceuticals, plant samples are subjected to an
extraction process. This is usually done using solid- liquid extraction methods. Solvents like
methanol, ethanol, ethyl acetate, diethyl ether, etc., are used. The solvent chosen will affect how
polyphenols are extracted. For example, when ethanol is heated, polyphenol extraction is maximal.
After polyphenols are extracted, quantification is performed. To quantify the amount of polyphenol
obtained across different types, various calorimetric assays are used. For instance, the Folin-
Ciocalteu method is used to assess total phenolic content (TPC); aluminium chloride is used to
assess total flavonoid content (TFC), the condensed tannin count test is used to assess tannins and
the extraction of alkaloids was also done. The dietary fibres are also measured using solvent-based
techniques, and they are obtained. Those are classified into two types, namely, soluble and insoluble
dietary fibres. For characterising the derived polyphenols, analytical equipment like Ultra High
Performance Liquid Chromatography (UHPLC) is used. The reason why UHPLC is considered
highly sensitive and specific for categorising the obtained polyphenols based on their structures and
detection characteristics. This means these can be used for food processing and therapeutics. Using
optimised extraction methods and multi-functional analytical tools, the conclusion is that the
characterisation of polyphenols is made based on their health-supporting, therapeutic,
pharmaceutical and industrial applications.