POLYPHENOLS: STRUCTURE, BIOLOGICAL ACTIVITY, AND ANALYTICAL METHODS

This article examines polyphenolic compounds, their structure and biological activity, as well as modern methods for analyzing polyphenols in the fruits of a new cultivated variety of jujube Zyzyphus jujuba Mill called “Konfetny” (“Candy”). Polyphenols possess antioxidant, anti-inflammatory, and antimicrobial properties, making them promising for use in the food and pharmaceutical industries. The article reviews analytical techniques such as spectrophotometry, chromatography, and electrochemical methods used for the qualitative and quantitative analysis of polyphenols. The presented findings highlight the importance of these compounds for human health and their potential in the development of functional foods and pharmaceutical products.

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