Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review
Research has focused on the study and design of new products containing phytochemicals (polyphenolic acids, flavonoids and anthocyanins, among others) that contribute to a better life quality for consumers, as well as techniques to improve the extraction of these compounds. In this regard, extractio...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2018-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/314218 |
| _version_ | 1797207602100174848 |
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| author | Sandro Cid-Ortega José Alberto Monroy-Rivera |
| author_facet | Sandro Cid-Ortega José Alberto Monroy-Rivera |
| author_sort | Sandro Cid-Ortega |
| collection | DOAJ |
| description | Research has focused on the study and design of new products containing phytochemicals (polyphenolic acids, flavonoids and anthocyanins, among others) that contribute to a better life quality for consumers, as well as techniques to improve the extraction of these compounds. In this regard, extraction with supercritical fluids (usually CO2) is a technology that has better advantages than organic solvents, since lower temperatures that are used do not damage the product, and is more effective at high pressures. Extracts from plant sources contain significant concentrations of flavonols, one of the main compounds being kaempferol. Research has proven the antioxidant, anticarcinogenic, antidiabetic, cardioprotective, neuroprotective and antimicrobial properties of kaempferol and its glycosides. This review aims to present the main functional properties and extraction with supercritical fluids of kaempferol and its glycosides, as well as the application of this technology in the food area. |
| first_indexed | 2024-04-24T09:25:31Z |
| format | Article |
| id | doaj.art-3c399dca418c4bcc94e493714aa6c418 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:25:31Z |
| publishDate | 2018-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-3c399dca418c4bcc94e493714aa6c4182024-04-15T15:03:24ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062018-01-0156448049310.17113/ftb.56.04.18.5870Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A ReviewSandro Cid-Ortega0José Alberto Monroy-Rivera1Technological University of Izúcar de Matamoros (UTIM), Department of Food Process Engineering, Prolongación Reforma No. 168, Barrio de Santiago Mihuacán 74420, Izúcar de Matamoros, Puebla, MexicoTechnological National of Mexico/ Technological Institute of Veracruz, Research and Development Unit in Foods (UNIDA), Calzada Miguel Ángel de Quevedo No. 2779, Formando Hogar 91897, Veracruz, Veracruz, MexicoResearch has focused on the study and design of new products containing phytochemicals (polyphenolic acids, flavonoids and anthocyanins, among others) that contribute to a better life quality for consumers, as well as techniques to improve the extraction of these compounds. In this regard, extraction with supercritical fluids (usually CO2) is a technology that has better advantages than organic solvents, since lower temperatures that are used do not damage the product, and is more effective at high pressures. Extracts from plant sources contain significant concentrations of flavonols, one of the main compounds being kaempferol. Research has proven the antioxidant, anticarcinogenic, antidiabetic, cardioprotective, neuroprotective and antimicrobial properties of kaempferol and its glycosides. This review aims to present the main functional properties and extraction with supercritical fluids of kaempferol and its glycosides, as well as the application of this technology in the food area.https://hrcak.srce.hr/file/314218phytochemicalsflavonolskaempferolsupercritical fluids |
| spellingShingle | Sandro Cid-Ortega José Alberto Monroy-Rivera Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review Food Technology and Biotechnology phytochemicals flavonols kaempferol supercritical fluids |
| title | Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review |
| title_full | Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review |
| title_fullStr | Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review |
| title_full_unstemmed | Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review |
| title_short | Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review |
| title_sort | extraction of kaempferol and its glycosides using supercritical fluids from plant sources a review |
| topic | phytochemicals flavonols kaempferol supercritical fluids |
| url | https://hrcak.srce.hr/file/314218 |
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