PHENOLIC AND FLAVONOID PROFILING IN EDIBLE VEGETABLES: RECENT DEVELOPMENTS IN SPECTROSCOPIC ANALYSIS

Abstract

Flavonoids and phenolics are significant bioactive phytochemicals found in edible vegetables that have been shown to have antioxidant, anti-inflammatory, cardioprotective, anticancer, and neuroprotective qualities. Accurate characterization of these compounds is essential for nutritional evaluation, quality control, and functional food development. This review summarizes the occurrence of phenolics and flavonoids in edible vegetables and highlights recent advances in spectroscopic approaches used for their profiling and quantification. Literature published between 2016 and 2026 was examined with emphasis on extraction strategies and spectroscopic techniques, including UV–Visible spectroscopy, Fourier Transform Infrared (FTIR) spectroscopy, Near-Infrared (NIR) spectroscopy, Raman spectroscopy, fluorescence spectroscopy, Nuclear Magnetic Resonance (NMR) spectroscopy, and hyperspectral imaging. The role of chemometrics, metabolomics, and artificial intelligence in spectral interpretation was also evaluated. Recent technological developments have improved the speed, sensitivity, and reliability of phenolic and flavonoid analysis. Spectroscopic techniques combined with chemometric and machine-learning tools enable rapid, non-destructive, and high-throughput profiling of bioactive compounds in diverse vegetable matrices. Portable sensors and AI-assisted analytical platforms further support real-time quality assessment and monitoring. Spectroscopic methods have emerged as powerful alternatives to conventional analytical techniques for phenolic and flavonoid profiling. It is anticipated that further developments in sensor technology, data analytics, and artificial intelligence will bolster applications in functional food research, precision agriculture, and food quality assessment.