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Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review

Sandro Cid-Ortega1*orcid tiny and José Alberto Monroy-Rivera2†

1Technological University of Izúcar de Matamoros (UTIM), Department of Food Process Engineering, Prolongación Reforma No. 168, Barrio de Santiago Mihuacán 74420, Izúcar de Matamoros, Puebla, Mexico
2Technological 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, Mexico

Article history:
Received: 25 May 2018
Accepted: 4 October 2018

Key words:
phytochemicals, flavonols, kaempferol, supercritical fluids

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.

*Corresponding author:  tel3  +522441201843

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