Advance on Extraction Technology, Functional Properties and Application of Flavonoids in <i>Citrus</i>

LI Yang; CAO Ting; AN Qi; QU Shasha; SONG Yue; FAN Gang; REN Jingnan; PAN Siyi

doi:10.13386/j.issn1002-0306.2021050020

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 439-446. > DOI: 10.13386/j.issn1002-0306.2021050020

LI Yang, CAO Ting, AN Qi, et al. Advance on Extraction Technology, Functional Properties and Application of Flavonoids in Citrus[J]. Science and Technology of Food Industry, 2022, 43(9): 439−446. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050020.

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Advance on Extraction Technology, Functional Properties and Application of Flavonoids in Citrus

1.
College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
2.
Wuhan Institute for Food and Cosmetic Control, Wuhan 430040, China

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Received Date: May 07, 2021
Available Online: March 01, 2022

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Abstract

Abstract

The flavonoids in Citrus are the most common type of polyphenols in nature. They are the secondary metabolites of plants. They have many beneficial physiological effects to the human body, such as antioxidant, anti-cancer, anti-inflammatory, anti-bacterial, and anti-aging. This review introduces the types of flavonoids in Citrus and a variety of effective extraction methods including solvent extraction, supercritical fluid extraction, ultrasonic assist, and enzymatic extraction. And on this basis, the research progress of its anti-oxidation, anti-inflammatory, antibacterial, anti-aging and other physiological functions, as well as the latest applications, etc. are investigated and summarized, in order to provide references for the in-depth development and comprehensive utilization of Citrus flavonoids.
- Citrus,
- flavonoids,
- extract,
- functional properties

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References (62)

References

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