Advanced technologies, such as microwaves, ultrasound, pressurized liquids, supercritical fluids, and electric fields, are alternatives currently being used. 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. 5Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Cadiz, Spainįlavonoids are one of the main groups of polyphenols found in natural products.4Facultad de Ingeniería, Universidad Nacional Micaela Bastidas de Apurímac, Abancay, Peru.3School of Food Engineering, University of Campinas, Campinas, Brazil.2Laboratory of Optimization, Design and Advanced Control - Bioenergy Research Program, School of Chemical Engineering, University of Campinas, Campinas, Brazil.1Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil.Jaísa Oliveira Chaves 1, Mariana Corrêa de Souza 1, Laise Capelasso da Silva 1, Daniel Lachos-Perez 2, Paulo César Torres-Mayanga 3,4, Ana Paula da Fonseca Machado 3, Tânia Forster-Carneiro 3, Mercedes Vázquez-Espinosa 5, Ana Velasco González-de-Peredo 5, Gerardo Fernández Barbero 5 and Mauricio Ariel Rostagno 1 *
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