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...

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Bibliographic Details
Published inFood technology and biotechnology Vol. 56; no. 4; pp. 480 - 493
Main Authors Cid-Ortega, Sandro, Monroy-Rivera, José Alberto
Format Journal Article
LanguageEnglish
Published Croatia Sveuciliste U Zagrebu 2018
Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet
University of Zagreb Faculty of Food Technology and Biotechnology
Subjects
Anthocyanins
Antioxidants
Antioxidants (Nutrients)
Backup software
Carbon dioxide
Chemical properties
Diabetes mellitus
Flavonoids
Flavonols
Fluids
Food
Functional foods & nutraceuticals
Glycosides
Identification and classification
Isoflavones
Kaempferol
Low temperature
Neuroprotection
Organic solvents
Phytochemicals
Plant extracts
Porous materials
Quality of life
Review
Solvents
Supercritical fluids
Ultrasonic imaging
Mexico
United States > US
phytochemicals
kaempferol
flavonols
supercritical fluids
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Summary: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 CO ) 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.
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ISSN:1330-9862
1334-2606
DOI:10.17113/ftb.56.04.18.5870