Flavonoids are one of the main groups of polyphenols found in natural products. Traditional flavonoid extraction techniques are being replaced by advanced techniques to reduce energy and solvent consumption, increase efficiency and selectivity, to meet increased market demand and environmental regulations. Advanced technologies, such as microwaves, ultrasound, pressurized liquids, supercritical fluids, and electric fields, are alternatives currently being used. These modern techniques are generally faster, more environmentally friendly, and with higher automation levels compared to conventional extraction techniques. This review will discuss the different methods available for flavonoid extraction from natural sources and the main parameters involved (temperature, solvent, sample quantity, extraction time, among others). Recent trends and their industrial importance are also discussed in detail, providing insight into their potential. Thus, this paper seeks to review the innovations of compound extraction techniques, presenting in each of them their advantages and disadvantages, trying to offer a broader scope in the understanding of flavonoid extraction from different plant matrices.

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This project proposed the study of the best means of extracting bioactive compounds present in the apple peel, from the industrial residues, and its application for the elaboration of cookies with functional properties. To this end, a dry extract of apple peel and industrial by-product was made by freeze-drying to replace wheat flour of the traditional formulation in different concentrations (2.5%, 5%, 7.5% 10%), analyzing the thermal stability of the compounds by comparing the raw and roasted mass. The extracts obtained were evaluated for total phenol content using the Folin-Ciocalteu (FT) reagent method, the antioxidant activity (AC) by the FRAP and ABTS method and the Liquid Chromatography (HPLC) analysis. The results showed that Extract of the by-product presented a higher concentration of total phenolics and antioxidant activity than the flour from the apple peel, as well as the stability of the compounds after cooking.

Nas ultimas 2 décadas o Brasil passou de importador para exportador de maçã, ela é muito utilizada pela industria gerando muito subproduto industrial que se deterioriza com facilidade. O presente estudo visou análisar a presença de compostos fenólicos e atividade antioxidante na casca da maçã, no subproduto e nos extratos da casca e do subproduto, como também a incorporação desses produtos no pão, já que esse é um alimento consumido mundialmente. Assim após as análises de Fenólicos Totais, ABTS, FRAP, HPLC e Análise Centesimal, verificou-se possível a incorporação de propriedades funcionais nos pães e que essa atividade antioxidante permanece após o processo termico.