Recent Advancements in Microwave-Assisted Extraction of Flavonoids: A Review

In recent years, there has been an increasing interest in the study of natural active compounds. Flavonoids, a class of natural active compounds with anti-cancer, anti-inflammatory, and antioxidant properties, are widely utilized in the food, pharmaceutical, and cosmetic industries. However, traditional extraction methods for flavonoids have limitations such as long extraction time and low yield. Microwave-assisted extraction (MAE) is a widely employed emerging extraction technique that utilizes microwave energy to rapidly extract intracellular flavonoids. MAE offers benefits over traditional methods, including reduced extraction time and higher yields. Several factors influence the extraction process, including the solvent system, solvent-to-material ratio, microwave power, temperature, microwave irradiation time, contact surface area, and stirring. Future directions for MAE involve the development or enhancement of extraction equipment, the integration of multiple extraction techniques, and the optimization of extraction parameters. However, it should be noted that MAE technology is still in the exploratory stage of industrialization, and large-scale production of flavonoids remains challenging with numerous issues yet to be resolved.