Resumo

DAMIAN-REYNA, Andrés Alejandro; GONZALEZ-HERNANDEZ, Juan Carlos  e  CHAVEZ-PARGA, Ma. del Carmen. Current procedures for extraction and purification of citrus flavonoides. Rev. colomb. biotecnol [online]. 2016, vol.18, n.1, pp.135-147. ISSN 0123-3475.  https://doi.org/10.15446/rev.colomb.biote.v18n1.57724.

In the food industry, antimicrobial agents are used for preserving the quality and safety of processed food. Flavonoids found in citrus extracts inhibit cell growth of a large group of infectious microorganisms, therefore, these compounds may be useful as antiviral, antifungal and antibacterial agents. Hesperetin, hesperidin, luteolin, naringenin, naringin, narirutin, neohesperidin, nobiletin and tangeretin are some of the main flavonoids found in various citrus fruits. The processes used in recent years to extract, purify and analyze typical flavonoids from citrus species are reviewed.

Palavras-chave : flavonoids; polyphenol; purification; citrus; antimicrobial.

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