Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Feb 24

PMID 38397605

Authors

Wen Li

Xiaoping Zhang

Shuanglong Wang

Xiaofei Gao

Xinglei Zhang

Affiliations

Soon will be listed here.

Abstract

Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and identification. Therefore, developing and optimizing effective extraction and detection methods for extracting flavonoids from food is essential. In this review, we review the structure, classification, and chemical properties of flavonoids. The research progress on the extraction and detection of flavonoids in foods in recent years is comprehensively summarized, as is the application of mathematical models in optimizing experimental conditions. The results provide a theoretical basis and technical support for detecting and analyzing high-purity flavonoids in foods.

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