The article provides a comprehensive review of techniques for analyzing phenolic compounds in plant-based products. Phenolic compounds, which include simple phenols, benzoic and cinnamic acids, coumarins, tannins, lignins, lignans, and flavonoids, are known for their antioxidant, anti-inflammatory, and cancer-preventive properties. The extraction of phenolic compounds from various plant sources, such as fruits, vegetables, and beverages, is a critical step in their analysis. Organic solvents are primarily used for extraction, with chemical procedures to detect total phenolics and spectrophotometric and chromatographic techniques for identification and quantification. The review covers different methodologies for phenolic extraction, including Soxhlet, heated reflux, maceration, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), ultrasound-microwave-assisted extraction (UMAE), supercritical fluid extraction (SFE), subcritical water extraction (SCWE), and high hydrostatic pressure processing (HHPE). Each method has its advantages and disadvantages, with UAE, MAE, UMAE, SFE, and SCWE being particularly effective due to their efficiency, reduced solvent consumption, and lower extraction times. For quantification, high-performance liquid chromatography (HPLC) and gas chromatography (GC) are the most commonly used techniques, often combined with mass spectrometry. Spectrophotometric assays, such as the Folin-Denis and Folin-Ciocalteu methods, are simpler but less specific. Gas chromatography requires derivatization to make phenolic compounds volatile, while HPLC is preferred for both separation and quantification due to its sensitivity and selectivity. The article also discusses the importance of sample preparation, including drying, milling, and defatting, to ensure accurate extraction and quantification. Overall, the review highlights the advancements in phenolic analysis techniques and their applications in food and pharmaceutical industries.The article provides a comprehensive review of techniques for analyzing phenolic compounds in plant-based products. Phenolic compounds, which include simple phenols, benzoic and cinnamic acids, coumarins, tannins, lignins, lignans, and flavonoids, are known for their antioxidant, anti-inflammatory, and cancer-preventive properties. The extraction of phenolic compounds from various plant sources, such as fruits, vegetables, and beverages, is a critical step in their analysis. Organic solvents are primarily used for extraction, with chemical procedures to detect total phenolics and spectrophotometric and chromatographic techniques for identification and quantification. The review covers different methodologies for phenolic extraction, including Soxhlet, heated reflux, maceration, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), ultrasound-microwave-assisted extraction (UMAE), supercritical fluid extraction (SFE), subcritical water extraction (SCWE), and high hydrostatic pressure processing (HHPE). Each method has its advantages and disadvantages, with UAE, MAE, UMAE, SFE, and SCWE being particularly effective due to their efficiency, reduced solvent consumption, and lower extraction times. For quantification, high-performance liquid chromatography (HPLC) and gas chromatography (GC) are the most commonly used techniques, often combined with mass spectrometry. Spectrophotometric assays, such as the Folin-Denis and Folin-Ciocalteu methods, are simpler but less specific. Gas chromatography requires derivatization to make phenolic compounds volatile, while HPLC is preferred for both separation and quantification due to its sensitivity and selectivity. The article also discusses the importance of sample preparation, including drying, milling, and defatting, to ensure accurate extraction and quantification. Overall, the review highlights the advancements in phenolic analysis techniques and their applications in food and pharmaceutical industries.