Subcritical water refers to high-temperature and high-pressure water, but below water's critical point of 374 °C and 218 atm. A unique and useful characteristic of subcritical water is that its polarity can be dramatically decreased with increasing temperature. Therefore, subcritical water can behave similarly to methanol or ethanol. This makes subcritical water a green extraction fluid used for a variety of organic species.
Among the various new green extraction and separation technologies developed recently, subcritical water extraction (SBWE) is the most promising one. Subcritical water refers to the liquid water at temperature and pressure below its critical point (Tc = The pressure of the subcritical water must be higher than the vapor pressure at a given temperature to keep water in the liquid state. With the increase of temperature, the physical-chemical properties of subcritical water change drastically.
Samples | Medicinal Parts | Compounds Extracted | Extracts Activity | Extraction Conditions | Analytical Methods | Other Extraction Methods (Solvent, Ratios of Yields) | Ref. |
---|
Samples | Medicinal Parts | Compounds Extracted | Extracts Activity | Extraction Conditions | Analytical Methods | Other Extraction Methods (Solvent, Ratios of Yields) | Ref. |
---|
Table 6. SBWE of essential oils, alkaloids, quinones, terpenes, lignans, and steroids.
Samples |
Medicinal parts |
Compounds Extracted |
Extraction Conditions |
Methods |
Other Extraction Methods (Solvent, Ratios of Yields) |
Ref. |
|
|
Essential oils |
|
|||||
Thymbra spicata L. |
leaves |
α-thujene, α-pinene, terpinen-4-ol, p-cymene, γ-terpinene, 1-carvone, thymol, carvacrol, etc. |
100–175 °C, 1–3 mL/min, 2–9 MPa, 30 min |
GC-TOF/MS, GC-FID |
|
[12] |
|
Aquilaria malaccensis |
leaves |
butanal, cyclopentanone, acetoxyacetone, benzaldehyde, acetophenone, creosol,etc. |
100–271 °C, 1–34 min, 0.08–0.22 g/mL |
GC-MS, SEM, FT-IR |
HD (95.4%) |
[22] |
|
Mentha piperita L. |
peppermint leaves |
TP, menthone, menthol, eriocitrin, etc. |
40–160 °C, 10.3 MPa, 1–30 min |
GC-MS, FID, HPLC |
convention (methanol 53.2%) |
[28] |
|
Coriandrum sativum L.
|
coriander seeds |
thujene, sabinene, pinene, myrcene, cymene, limonene, ocimene, terpinene, terpinolene, etc. |
100–175 °C, 1–4 mL/min, 0.25–1 mm, 2 MPa, 20 min |
GC-FID, GC-MS |
HD (1.54-fold), Soxhlet (hexane 1.4-fold) |
[174] |
|
Coriandrum sativum L.
|
coriander seeds |
3,4-dimethoxycinnamic acid, coumaric acid, sinapic acid,cis-and trans-linalooloxides, linalool, etc. |
100–200°C, 10–30 min, 3–9 MPa |
HPLC-MS/MS, GC-MS |
|
[175] |
|
Kaempferia galangal L. |
rhizome |
ethyl-p-methoxycinnamate, d-limonene, eucalyptol, tridecane, camphor, borneol, tetradecane, etc. |
120 °C, 10 MPa, 30 min |
GC-MS |
HD (82.3%), UWE (100%) |
[176] |
|
Piper betle |
leaves |
4-allyl resorcinol, chavibetol |
2 MPa, 10–90 min, 50–250 °C, 0.25–1 mm, 1–4 mL/min |
HPLC-UV |
convention (water 92.2–111%; methanol 96.6–110 %) |
[177] |
|
Aquilaria malaccensis |
leaves |
nonacosane, triacontane, pentadecanal, 9-octadecenal, (Z)-, tetradecanal, tetrapentacontane, guaiacol |
100–271 °C, 1–34 min |
GC/MS, SEM, BET |
|
[178] |
|
laurel |
leaves |
α-phellandrene, β-pinene, 1,8-cineole, borneol, nona-3,7-dienol, isobornyl acetate, γ-terpineol, etc. |
15 min, 50–200 °C, 1.5–15 MPa, 0.5–5.0 mL/min |
GC-MS, GC-FID |
|
[179] |
|
Citrus hystrix |
leaves |
linalool, isopulegol, neoisopulegol, citronellal, 4-terpineol, citronellol, geraniol, menthoglycol, etc. |
120–180 °C, 5–20 g/mL, 5–30 min |
GC-MS |
HD (28.2%) |
[180] |
|
Coriandrum sativum L.
|
coriander seeds |
α-pinene, β-pinene, camphor, methylchavicol, γ-terpinene, linalool, geraniol, carvacrol, etc. |
100–200 °C, 1:10 g/mL, 2 MPa, 20 min |
GC-MS, GC-FID |
HD (27.0%), Soxhlet (DCM 6.5-fold), SCCO2 (4-fold) |
[181] |
|
Lavandula L. |
lavender flowers |
a-thujene, a-pinene, camphene, sabinene, pinene, myrcene, hexylacetate, terpinene, limonene, etc. |
125 °C, 3 MPa, 30 min |
GC-MS, FID |
HD (1.2-fold), US-HD (1.3-fold), NaCl-HD (1.3-fold) |
[182] |
|
|
Alkaloids |
||||||
Sophora Ait. |
root |
cytisine, matrine, sophoridine, sophocarpine, oxymatrine |
70–190 °C, 5–14 min, 4.0–13.8 MPa |
CE |
ASE (ethanol 78.1%) |
[16] |
|
black tea brick |
leaves |
theophylline, epicatechin gallate, caffeine, etc. |
120–180 °C, 7–42 min, 6–18 mL/min |
HPLC |
|
[46] |
|
Symphytum officinale L. |
root |
lycopsamine, echimidine, lasiocarpine, symviridine |
60–120 °C, 40 min |
HPLC, LC-MS, MSn |
Panax ginseng C.A. Meyer | stem leave |
TP and flavonoids | antibacterial | 110 and 165 °C, 15 min 190 °C, 10 min |
TEM, UV | heating (water 95.4%; ethanol 91.3%) | [15] |
Chamomilla matricaria L. | flowers | TP, TF, 18 polyphenolic compounds, apigenin | antioxidant, enzyme inhibitory activity |
Samples | Medicinal Parts | Compounds Extracted | Extracts Activity | Extraction Conditions | Analytical Methods | Other Extraction Methods (Solvent, Ratios of Yields) | Ref. |
---|
HRE (methanol 2.8-fold) | |||||||||
[183] | |||||||||
hydrastis canadensis | |||||||||
root | |||||||||
hydrastine, berberine |
100–160 °C,1–10 MPa, 5–60 min, 0.5–1.5 mL/min |
HPLC-DAD |
reflux (methanol 90.8%), UAE (methanol 106%) |
[184] |
|||||
cocoa |
shells |
TP, theobromine, theophylline, caffeine, epicatechin, etc. |
120–220 °C, 15–75 min, 1:10–1:30 g/mL |
HPLC, UV |
|
[185] |
|||
Musaceae, Beta vulgaris |
peels |
dopamine, total betacyanin, betaxanthin |
150°C, 5 min, 3 MPa, 1:20 g/mL |
HPLC, UV-Vis |
infusion (100%), decoction (1.2-fold), maceration (97.4%), UAE (101%), MAE (50.3%) |
[186] |
|||
Coffeea arabica, C. arabica, C. canephora var. robusta, C. canephora var. robusta |
coffee silver skin |
total sugar, reducing sugar, protein, TP, caffeine, HMF, etc. |
180–270 °C, 10 min, 1.0–5.3 MPa |
HPLC, UV |
convention (0.1 M HCl 96.6%; 0.1 M NaOH 1.5-fold) |
[187] |
|||
|
Quinones |
||||||||
Rheum tanguticum |
root |
damnacanthal |
33–67 min, 100–200°C, 1.4–4.6 mL/min, |
HPLC, NMR, HSCCC |
|
[17] |
|||
Garcinia mangostana Linn |
mangosteen pericarps |
TP, xanthone |
120–160 °C, 1–10 MPa, 5–60 min, 10–30% DES |
UV-vis, FT-IR, SEM |
|
[188] |
|||
Phaleria macrocarpa |
mahkota dewa fruits |
mangiferin |
4.0 MPa, 5 h, 50–150 °C |
HPLC |
|
[189] |
|||
Lithospermum erythrorhizon
|
root |
shikonin, acetylshikonin, β-dimethylacrylshikonin, etc. |
40–60 mesh, 120 °C, 5 MPa |
UV, HPLC-ELSD |
SCCO2 (86.3%), Soxhlet (ethyl acetate 95.4%), UWE (1.4-fold) |
[190] |
|||
Morinda citrifolia |
root |
alizarin |
4 MPa, 150 and 220 °C, 1.6–4 mL/min |
RP-HPLC-UV |
|
[191] |
|||
Morinda citrifolia |
root |
1,2-dihydroxyanthraquinone, alizarin |
110–220 °C, 2–6 mL/min |
UV-Vis |
ethanol (3 d) |
[192] |
|||
Morinda citrifolia |
root |
|
4 MPa, 150–200 °C, 2–6 mL/min |
UV-Vis |
convention (ethanol 81.16%), Soxhlet (ethanol 97.94%), UAE (ethanol 79.62%) SWBE (96.41%) |
[193] |
|||
|
Terpenes |
||||||||
Hedyotis diffusa Willd. |
whole plants |
ursolic acid
|
120–200 °C, 10–50 min, 20–40 mL/g, 0.6–3.0 MPa |
HPLC-ESI-TOF-MS |
maceration (ethanol 58.8%), HRE (ethanol 78.4%), UAE (ethanol 90.4%), MAE (ethanol 74.9%) |
[13] |
|||
Centella asiatica |
whole plants |
asiatic acid, asiaticoside |
100–250°C, 10–40 MPa, 5h |
HPLC, DLS |
|
[14] |
|||
basil, oregano |
leaves |
limonene, citronellol, etc. |
100 and 150 °C, 10 min |
GC-FID |
|
[48] |
|||
Ganoderma lucidum |
fruits |
ganodermanon-triol, ganoderic acids, lucidumol |
100–200 °C, 5–10 MPa, 5–60 min |
HPLC, SEC-UV, SEM, MALDI-TOF |
|
[194] |
|||
Orostachys japonicus |
stems, leaves |
triterpene, camellia, etc. |
110–260 °C, 5–20 min, 10 MPa |
HPLC-MS |
|
[195] |
|||
Betula pendula |
birch bark |
betulinic acid |
160–200 °C, 10–30min, 10 MPa |
HPLC |
|
[196] |
|||
Inula racemose |
plants |
igalan, soalantolactone, alantolactone |
23.2–56.8 min, 1.3–4.7 mL/min, 129.5–230.5 °C |
HPLC, 1H-NMR 13C-NMR, MS |
Soxhlet (ethanol 100%), UAE (ethanol 70.36%), SCCO2 (76.06%) |
[197] |
|||
Semen richonsanthis |
seeds |
3,29-dibenzoylkarounidiol, polysaccharides |
80–160 °C, 5.0–30.0 min |
HPLC, UV, SEM |
|
[198] |
|||
Cucurbita pepo |
pumpkin peel |
14 carotenoid compounds |
120 °C, 3 h, 5 MPa |
UV, HPLC |
SCCO2 (75.4%) |
[199] |
|||
Betula pendula |
birch bark |
sesquiterpenes, steroids |
10 min, 100–200 °C |
LC, GC/MS, NMR |
|
[200] |
|||
S. rebaudiana |
Bertoni leaves |
steviol glycosides, tannins, chlorophyll A |
100–160 °C, 5–10 min, 10.34 MPa, 1:3 g/mL |
HPLC, UV, UV/Vis |
|
[201] |
|||
|
Lignans |
||||||||
Linum usitatissimum L. |
flaxseed |
SDG lignan, phenolics, flavonoids |
160–180 °C, 5–60 min, 10 MPa |
HPLC-MS/MS, UV |
|
[41] |
|||
Sesamum indicum L. |
sesame seeds |
lignans, TP, flavonoids, flavonols |
140–220 °C, 8–14 MPa, 0–95% ethanol, 0–75 min |
UV |
|
[42] |
|||
Linum usitatissimum L. |
flaxseed |
total fat content, SDG lignan |
120–180 °C, 15–90 min, 10–13.8 MPa |
HPLC-MS/MS, UV |
|
[43] |
|||
Sinopodophyllum hexandrum |
root |
podophyllotoxin |
Allium ursinum L. | leaves | TP, TF, 5-HMF, catechin, p-cumaric, ferulic acids, etc. | antioxidant (DPPH, ABTS), Millard products | 120–200 °C, 10–30 min, 0–1.5% HCl, 1:10 g/mL | HPLC-DAD | [31] |
12 mL/g, 3 MPa, 2ml/min, 120–240 °C |
HPLC |
|
[202] |
Panax ginseng Meyer | root | TP, chlorogenic acid, caffeic acid, gallic acid, etc. | antioxidant (DPPH, ABTS, FRAP, HRS) | 100–240 °C, 15 min, 4–9 MPa, 200 rpm |
HPLC, UV | ||||||||||||
65–210 °C, 5–60 min | |||||||||||||||||
323–423 K, 1–7 h, | 0.7–4.0 MPa | HPLC, LC-MS | convention (water 69.6%; ethanol 34.1%; methanol 108%), HRE (water 85.7%; ethanol 60.8%; methanol 115%), Soxhlet (water 86.1%; ethanol 55.8%; methanol 113% methanol) | [ | 23 | ] | |||||||||||
[ | 36 | ] | Terminalia chebula | 1:30–1:100 g/mL | fruits | TP, allic acid, corilagin ellagic acid | antioxidant (ABTS) | 120–220 °C, 2–4 mL/min, 4 MPaTLC, UV, HPLC-MS | [18] | ||||||||
TLC, UV, MS, NMR, HPLC | Helicteres isora L. | Soxhlet (water 74.5%; ethanol 46.3%), HWE (water 46.3%) | [ | hexadecanoic acid, octadecnoic acid, heptadecen-8-carbonic acid etc. | antibiofilm, antioxidant, antimicrobial, antienzymatic |
160 °C, 30 min, 1 MPa, 1: 30 g/mL | GC-MS, UV | ||||||||||
Punica granatum L. | pomegranate seed | TP, kaempferol -3-O-rutinoside |
antioxidant (DPPH, ABTS) | 80–280 °C, 5–120 min, 1:10–1:50 g/mL, 6.0 MPa | HPLC-DAD, UV, HPLC-ABTS+ | 34] | [27] | leaching (water 40.6%; methanol 79.7%; ethanol 41.7%; acetone 45.5%), UAE (water11.3%; methanol 20.6%; ethanol 18.9%; acetone 15.2%), Soxhlet (methanol 71.4%; acetone 39.7%) | [144] | Allium cepa | onion wastes | quercetin-4′-glycoside, quercetin, etc. | 40–160 °C, 5 min, 5 MPa, 1–10 mm, pH 3.0–7.0 |
LC-MS/MS HPLC-UV | convention (methanol and hydrochloric acid 94.3%) | ||
Lycium ruthenicum Murr. | [ | 19 | ] | ||||||||||||||
fruits | total anthocyanin, seven anthocyanins | antioxidant (ABTS, DPPH) | 110–170 °C, 30–90 min, 1–3 min/L | HPLC, UPLC-MS | |||||||||||||
Teucrium montanum L. | UAE (water 59.8%; methanol 81.1%) | ||||||||||||||||
antiproliferation effect (MTT) | |||||||||||||||||
XiLan olive fruit | olive dreg | TP, chlorogenic acid, gallic acid, syringic acid, etc. | antioxidant (ABTS, DPPH, reducing power) | 100–180 °C, 5–60 min, 1:20–1:60 g/mL | LC-MS-IT-TOF, UV | convention (methanol 3.2%; ethanol 0.6%; DMK 0.9%) | aerial parts[33] | Crocus sativus L. | stigmas | TP, dodecane, γ-terpinene, tetradecane, etc. | antioxidant (DPPH, FRAP), antibacterial | 100–180 °C, 10–30 min, 1:10 g/mL |
GC/MS, UV-vis | [21] | |||
[ | 35 | ] | |||||||||||||||
Punica granatum L. | peels | TP, TF, punicalin, etc. | 100–220 °C, 5–30 min, 3.0 MPa | UV-vis, HPLC | MAE (water 121%; ethanol 146%) | [109] | Saururus chinensis, etc. | skin, leave, peel, etc. | quercetin, isorhamnetin, kaempferol, isoquercitrin, etc. | ||||||||
Castanea sativa | shells | tannins, phenolic acids, flavonoids, anthocyanins | 10 MPa, 110–200 °C, 5–15 min | HPLC | antioxidant (DPPH, FRAP, ABTS) | 51–249 °C, 6–30 min | UV-vis, LC/ESI-MS[ |
30] | |||||||||
[ | 110 | Camellia sinensis | leaves | epigallocatechin gallate | 80–120 °C, 3–7 min, 40–60 mL/g |
HPLC | convention (water 87.6%) | [44] | |||||||||
Origanum vulgare L. | leaves | ||||||||||||||||
110–150 °C, 1–10 min, 0.5–10 MPa | |||||||||||||||||
Camellia oleifera Abel. | seeds | free fatty acids (palmitic acid, stearate, oleic acid, etc.), tea saponin | antioxidant (DPPH) | ||||||||||||||
rutin, naringin, epicatechin, etc. | antioxidant (DPPH, FRAP) | 60–200 °C, 30 min, | 1–10 MPa, 1:10 g/mL | HPLC-PDA, UV | [145] | sunflower seeds (Natura) | dehulled seeds | total proteins, total carbohydrates, TP | TP, flavanone, flavone, flavanol | antioxidant (DPPH, TEAC, ABTS) | |||||||
HPLC | |||||||||||||||||
convention (ethanol, 1.13-fold) | |||||||||||||||||
[ | 130 | ] | |||||||||||||||
60–160 °C,2–7 MPa, | 5–60 min, 1:3–1:25 g/mL | GC-MS, FT-IR | Soxhlet (petroleum ether 100%), cold pressed (100%) | [ | 37 | ]antioxidant capacities | 60–160 °C, 5–120 min, 3 MPa, 1:10–1:30 g/mL |
GC-FID, UV-Vis, HPLC | Soxhlet (hexane 67.3%) | [38] | 10.34 MPa, 30 or 15 min 25–200 °C |
HPLC- | 100–180 °C, 5–25 min, 1:20–1:60 g/mL, 1–5‰ NaHSO3 | ||||
cottonseed (Egypt) | cottonseed | linoleic acid, palmatic acid, oleic acid, myristic acid | 180–280 °C, 5–60 min, 1:2–2:1 g/mL | GC-FID, | heating (hexane 89.5%) | [39] | DAD, UV |
[47] | |||||||||
orange | peels | reducing sugar, TP, pectin, hesperidin, narirutin | antioxidant (DPPH, FRAP) | 110–150 °C, 10–30 mL/min 10 MPa |
HPLC, UV-vis |
Soxhlet (ethanol 79.2%), shaker (ethanol 250%), UAE (ethanol 114%) | [50] | ||||||||||
orange | peels | flavones, 7-hydroxyflavone | 100–150 °C, 0.5 mL/min | GC-FID | UAE (methylene chloride) | [70] | |||||||||||
Citrus unshiu | HPLC-ESI-MS, UV | HWE (water 33.9%) | [ | 115 | ] | ||||||||||||
German chamomile | flowers | 9 phenolic acids and derivatives | antioxidant, cytotoxic, enzyme | 100 °C, 1–9 MPa, 30 min | UHPLC-DAD, MS/MS | [116] | |||||||||||
Fagopyrum tataricum | grains | phenols, 13 phenolics, 4 flavonoids, 3 anthocyanins | antioxidant (TEAC, CAA and FRAP), cytotoxicity | 220 °C, 60 min, 5 MPa, 1:60 g/mL | HPLC-MS, UV | UAE (water 83.5%) | [117] | ||||||||||
A. uva–ursi | herbal dust | TP, TF | antioxidant (DPPH, reducing power) | 120–220 °C,3 MPa, 10–30 min, 0–1.5% HCl | |||||||||||||
green coffee (Robusta Uganda) | beans | chlorogenic acid | 130–170 °C, 40–90 min, 0–30 % ethanol | HPLC | convention (ethanol 66.7%) | [45] | |||||||||||
Nannochloropsis gaditana | fatty acids, omega-3, omega-6, lipid | 156.1–273.9 °C, 6.6–23.4 min, 33–117 g/L | GC-FID, SEM | Soxhlet (n-hexane 100%) | |||||||||||||
SCCO | 2 | [ | 51 | ] | |||||||||||||
(20% methanol 18.7%) | [ | 150 | ] | Saccharina japonica | gallic, caffeic, vanillic, syringic, chlorogenic, p-hydroxybenzoic acids, etc. | antioxidant (DPPH, ABTS, total antioxidant (FRAP) | 100–250 °C, 5 min, 5 MPa, 0.25–1.00 M ILs | HPLC, UV | convention (DMK 0.2%; DCM 0.3%; Et2O 0.8%; IL 1.6%) | [52 Markovich | |||||||
Crocus sativus L. | ] | peels | rutin, naringin, hesperidin, naringenin | 0.5–14 MPa, 5–15 min, 100–190 °C | HPLC | [74] | |||||||||||
Allium cepa L. | peels | UV | maceration (water 38.5%; ethanol 69.5%) | [ | 118 | ] | |||||||||||
Hippophaë rhamnoides L. | seed residue | TP, TF, proanthocyanidins | antioxidant (DPPH) | Curcuma longa L. | |||||||||||||
stigmas | picrocrocin, safranal, crocin | 5–15 min, 105–125 °C | GC-MS, UV, HPLC | [ | 151] | Haematococcus pluvialis | p-hydroxybenzoic acid, gallic acid, siringic acid, vanillic acid, etc. | antioxidant (ABTS, TEAC), antimicrobial activity | 50–200 °C, 20 min, 10 MPa |
HPLC-DAD-MS, SEM, GC-MS | [53] | ||||||
Momordica charantia | |||||||||||||||||
Glycyrrhiza uralensis Fisch | licorice root |
TP, glycyrrhetic acid, glycyrrhizin, liquiritin | antioxidant (DPPH, reducing power) | 50–300 °C, 10–60 min, 0.002–5 MPa |
HPLC, UV-Vis | [152] | TP, TF, quercetin | antioxidant (DPPH, TBA, FTC) | 110 and 165 °C, 15 min, p < 3.4 MPa | HPLC, UV | heating (ethanol 153%; water 45.6%) | [75] | |||||
fruits | TP, gallic acid, gentisic acid, chlorogenic acid | antioxidant (ABTS) | 130–200 °C, 10 MPa, 2–5 mL/min | Hippophae rhamnoides | leaves | TP, TF, isorhamnetin, kaempferol, quercetin | antioxidant, cytotoxicity | 25–200 °C, 15 min, 10.34 MPa |
HPLC, UV, FM | maceration (water 21.3%), Soxhlet (ethanol 64.6%) | TP, chlorogenic acid, gallic acid, vanillic acid, etc.[ | antioxidant, antifungal, antibacterial, cytotoxic76] | |||||
60–200 °C, 30 min, 1 MPa, 1:40g/mL | HPLC-DADUV | [ | 133 | ] | Allium cepa L. | peels | |||||||||||
Prunus avium L., Prunus cerasus L. | stems | 3 alcohols, 10 organic acids, etc. | antioxidant, antiproliferative | 150 °C, 30 min, 2 MPa | GC-MS, UV | [134] | |||||||||||
Castanea sativa | nuts | ellagic acid, feru lic acid, gallic acid, etc. |
Samples | Medicinal Parts | Compounds Extracted | Activity/Mixtures | Extraction Conditions | Analytical Methods | Other Extraction Methods (Solvent, Ratios of Yields) | Ref. |
---|
| ||||||||
S | ||||||||
teroids | ||||||||
Pfaffia | ||||||||
glomerata | ||||||||
, Amaranthaceae | ||||||||
ginseng root | ||||||||
sugar, fructooligosaccharides, beta-ecdysone | ||||||||
80–180 °C, 5–15 min, 2–12 MPa | ||||||||
HPLC-ELSD, HPLC | ||||||||
| ||||||||
[24] | ||||||||
Panax ginseng C.A. Meyer | ||||||||
ginseng root | ||||||||
TP, maltol, panaxadiol, panaxatriol |
150–200 °C, 5–30 min, 100 MPa |
HPLC, UV |
convention (water 32.6%; methanol 24.1%; ethanol 18.7%) |
[25] |
||||
Panax ginseng C.A. Meyer |
ginseng root |
total ginsenosides, total sugar, 1-oleanane ginsenosides, etc. |
120–200 °C, 20 min, 1:20 g/mL, 6.0 MPa |
FT-IR, UV, UFLC-MS/MS |
heating (water, 30.9%; ethanol 94.4%) |
[26] |
||
grapevine |
root, wood, cane |
E-piceid, E-piceatannol, E-resveratrol, E-parthenocissin, etc. |
100–190 °C, 5–30 min, 10 MPa |
LC-DAD/ESI-IT, Q-TOF, NMR |
ASE (116% for cane; 103% for wood; 1.5-fold for root) |
[203] |
||
Withania somnifera L |
root leaves |
TP, withanoside IV V, withaferin A, withanolide A, B |
100–200 °C, 10–30 min, 10 MPa |
HPLC, UV |
maceration (water 31.7%), Soxhlet (ethanol 39.2%), MAE (methanol 45.8%) |
[204] |
||
Acanthophyllum glandulosum |
root |
saponin
|
121 °C, 0.15MPa, 15 min, pH 4–9 |
FT-IR, UV-vis, HPLC |
|
[205] |
||
Vaccaria segetalis |
cowcock seed |
vaccarosides, segetosides |
125–175 °C, 15–180 min |
|
USE (methanol 46.8%; water 27.9%; ethanol 5.2%) |
[206] |
Lycium barbarum | berries | total sugar content | antioxidant (FRAP, TEAC), immunomodulatory | 1:30 g/mL, 110 °C, 5 MPa | HPGPC | HWE (water 71.5%), UAE (water 89.9%), UWE (water 132%) | [11] | |||||||||||
sunflower | sunflower heads | galacturonic acid, pectin | 10–50 min, 2–8 mL/g, 100–140 °C, 0.2–1 MPa | TG/TGA, DSC, UV−vis, FTIR, HPSEC, NMR | [40] | |||||||||||||
Aronia melanocarpa | chokeberry stems | 1 amino acid, 8 alcohols, 11 sugars, 2 fatty acids, etc. | antioxidant (DPPH), enzyme inhibitory activity | 130 °C, 3.5 MPa, 20 min, 1:20 g/mL | GC-MS | [49] | ||||||||||||
Paeonia lactiflora | root | albiflorin, paeoniflorin | 100–260 °C, 10–60 min,10–40 mL/g | Lentinus edodes | fruit bodies | hetero–polysaccharides, xylose, mannose, etc.HPLC | reflux (water 83.5%), UAE (ethanol 77.8%) | [146] | ||||||||||
TP, TF, kaempferol, quercetin | ||||||||||||||||||
antioxidant (DPPH) | ||||||||||||||||||
170–230 °C, 3 MPa, 30 min, | ||||||||||||||||||
pH 2–10 | ||||||||||||||||||
HPLC, UV-vis | heating (ethanol 26.7%) | [ | 77 | ] | ||||||||||||||
antioxidant | 120–135 °C, | 15–60 min | HPLC | [ | 135] | |||||||||||||
Solanum tuberosum | potato peel | TP, gallic acid, caffeic acid, chlorogenic acid, protocatechuic acid, etc. | 100–240 °C, 30–120 min, 6 MPa |
HPLC, UV | convention (methanol 1.6%; ethanol 2.0%) | [136] | ||||||||||||
antioxidant (OH·, DPPH, ABTS) | 120–160 °C,30–50 min, 0.033–0.05 g/mL | UV-vis, SEM, GC, GPC, FT-IR | [ | 54 | ] | Morus nigra L. | fruits | TP, TF, cyanidin 3-glucoside, etc. | 40–80 °C, 20–60 min, 2–6 mL/min, 15 MPa | tyrosinase inhibitory activity | UPLC-DAD-ESI-MS/MS | shaker (ethanol:water 116%), UAE (ethanol:water:TFA 134%) | [147 | |||||
Lentinus edodes | ] | |||||||||||||||||
fruit bodies | l-rhamnose, d-arabinose, d-xylose, d-mannose | antioxidant (ABTS), growth inhibitory effect | 100–150 °C, 10–30 min, 5 MPa | FT-IR, UV-Vis, AFM, GC, HP SEC-MALLS | [ | 55] | Stevia rebaudiana | leaves | TP, stevioside, rebaudioside A |
antioxidants (DPPH) | 100–150°C, 30–60 min, 23 MPa, 1:10 g/mL | HPLC-UV, UV | [148] | |||||
Lentinus edodes | fruit bodies | polysaccharides, rhamnose, arabinose, xylose, etc. | antioxidant (DPPH, reducing power) | 140 °C, 40 min, 1:25 g/mL, 5 MPa | GC, FT-IR, AFM, SEM | [56] | Erigeron breviscapus | whole parts | scutellarin, 20 inorganic elements, etc.HPLC, UV | Soxhlet (methanol 4.9%), UAE (methanol 4.0%) | [132] | |||||||
antioxidant (DPPH) | 120–140 °C, 5–15 min, 150–420 um | HPLC, HPLC-MS | reflux (methanol 86.1%; ethanol 84.8%) | [ | ||||||||||||||
Lentinula edodes | fruit bodies | TCC, total β-glucan, chitin | HMGCR, immuno- modulatory | 149 | ] | 200 °C, 11.7 MPa, 15–60 min | GC-MS, HPSEC, NMR | UAE (water 65.2%), HWE (water 32.3%), SPE (water 33.0%) | [57] | |||||||||
Grifola frondosa | fruit bodies | total polysaccharide, total protein | antioxidant (DPPH, reducing power) | 100–230 °C, 2–4 min, 20–100 mesh, 5 MPa | FT-IR, SEM | HWE (water ~87.8%) | [58] | |||||||||||
Sagittaria sagittifolia L. | fruit bodies | polysaccharides | antioxidant (DPPH, ABTS, reducing power) | 150–190°C, 12–20 min, 1:20–1:40 g/mL, pH 7–9 | FT-IR, 1H and 13C NMR, UV | HWE (water 55.8%) | [59] | |||||||||||
Sagittaria sagittifolia L. | fruit bodies | l-rhamnose, d-arabinose, d-xylose, d-mannose | antioxidant, immuno-modulatory |
170°C, 16 min | HPLC, GC, SEM, IR, AFM, HPSEC-MALLS | HWE (water 75.6%); UAE (water 96.1%) | [60] | |||||||||||
Sagittaria sagittifolia L. | fruit bodies | α-pyranose polysaccharide, β-pyranose polysaccharide | immuno-stimulatory | 1 MPa, pH 7,170 °C, 16 min, 30:1 mL/g | IR, GC-FID, UV, HPSEC, AFM | [61] | Morus nigra L., Teucrium chamaedrys L., Geranium macrorrhizum L., Symphytum officinale L. | leaves, flowers | ||||||||||
Cordyceps militaris | fruit bodies | total sugars, protein and uronic acid | 180 °C, 13 min, pH = 8, 21 mL/g |
IR, GC, AFM, GPC-MALLS | [62] | |||||||||||||
wheat | bran | monosaccharide, etc. | antioxidants (DPPH) | 160–180°C, 5–60 min | HPAEC-PAD, SEC | [153] | Achillea millefolium L. | |||||||||||
Saccharina japonica | herbal dust | TP, TF, HMF, chlorogenic acid | antioxidant (DPPH, TEAC, ABTS) | fucoidan, fucose, glucose, galactose, mannose, etc.120–200 °C, 10–30 min 0–1.5% HCl, 3 MPa |
HPLC, UV-vis | 80–180 °C, 15–90 min, 1:10–1:50 g/mL, 6 MPa[ | antioxidant, antimitotic 78] |
|||||||||||
UV | convention (water 19.6%; methanol 104%; ethanol 80.0%) | anti-proliferative | 100–180 °C, 5–15 min, 2–8 MPa | FTIR, TGA, UV-Vis | [ | 119 | ] | convention (0.05 M HCl 100%) | [154] | Curculigo latifolia | root | TP, TF, pomiferin, etc. | antioxidant (DPPH, ABTS, TEAC) | 100–200 °C, 10 MPa 30–120 min, 0.5 mL/min |
LC-MS, UV | [79 | ||
grape (Croatina) | ] | |||||||||||||||||
pomace | TP, TF | antioxidant (DPPH) | 100–140 °C, 8–15 MPa, 1–2 mL/min | UV | convention (water 5.3%; ethanol 7.87%) | [ | 120] | |||||||||||
Citrus grandis L. | pomelo peel | pectin | 90–120 °C, 3–10 MPa | HPSEC-MALLS | [155] | Citrus unshiu | peels | hesperidin and narirutin | ||||||||||
Matricaria chamomilla | L. | flowers | ||||||||||||||||
Theobroma cacao L. | 110–190 °C | 3–15 min | polyphenolic compounds, etc. | antioxidant, cytotoxic, enzyme inhibitory | cacao pod husks65–210 °C, 30 min, 4.5 MPaHPLC | [80] | ||||||||||||
UHPLC-ESI-MS/MS, UV | xylose, arabinose, etc. | 121 °C, 30 min, 10.3 MPa | [ | 121 | ] | |||||||||||||
Actinidia deliciosa | pomace | TP, chlorogenic acid, protocatechuic acid, etc. | antioxidant (DPPH, FRAP, ABTS) | 170–225 °C 10–180 min, 5 MPa |
UV, HPLC, pH | FT-IR, GC-FID, SEM | convention (4% citric acid 76.1%)[ | [156] | Glycine max | okara | genistin, daidzin, genistein, daidzein | 100–200 °C, 5 min, 2–5 MPa, 10–30 g/mL | HPLC | Soxhlet (methanol, 108%) | ||||
Kappaphycus alvarezii. A | ĸ-carrageenan, glucose, 3,6-anhydrogalactose, etc. | [ | 81 | antioxidant (DPPH, ABTS) | ] | |||||||||||||
60–180°C, 5 MPa, 5 min | FTIR, TGA, XRD | convention (water 94.3%; water with IL 101%) | [ | 157 | ] | onion | skins | quercetin, quercetin-4′-glucoside | 100–190°C, 5–30 min, 9–13 MPa |
HPLC | convention (methanol, 92.8%) | [82] | ||||||
Puerariae lobata | root | puerarin, daidzin, daidzein 3-methoxypuerarin |
100–200 °C, 15–75 min 1:10–1:25 g/mL |
HPLC | reflux (ethanol 91.6%), UAE (water 95.9%) | [83] | ||||||||||||
Coriandrum sativum | seeds | TP, TF | antioxidant (DPPH) | 100–200 °C, 10–30 min 3–9 MPa |
UV | [84] | ||||||||||||
] | convention (ethanol 56.4%; methanol 35.8%; water 6.2%) | [ | 91 | ] | ||||||||||||||
palatiferum Radlk. | ||||||||||||||||||
Salvia officinalis L. | by–products | TP, TF | antioxidant (DPPH, TEAC, reducing power) | 120–220°C, 10–30 min, 3 MPa, 0–1.5% HCl | UV | maceration (water 59.9%) | [111] | |||||||||||
Pistacia vera L. | hulls | gallotannin, anacardic acid, etc. | antioxidant (ABTS, FRAP) | 110–190 °C, 6.9 MPa, 4 mL/min | HPLC-ESI/MSn | UAE (methanol 83.9%)) | [112] | |||||||||||
Zingiber officinale | pulp and peel | 6-gingerol, 6-shogaol | antioxidant (FRAP) | 10 MPa, 110–190 °C, 5–40 min | HPLC | convention (methanol 114%; water 77.1%) | [113] | Citrus unshiu | peels | |||||||||
Sorfhum bicolor L. | bran | TP, oligomeric procyanidins, taxifolin, taxifolin hexoside | antioxidant (DPPH, ABTS), antiproliferative | 110–190 °C, 5–40 min, 1:10–1:50 g/mL | HPLC, ESI-MS/MS | heating (water 74.9%) | [114] | flavanones, polymethoxy-Flavones, etc. | anticancer, cardioprotectives | 120–180 °C, 1.0–2.0 mL/min, 5.0 ± 0.1 MPa | GC, HPLC, | convention (methanol 75.0%; ethanol 41.6%; acetone 17.2%) | ||||||
Nelumbo nucifera | [ | 85 | ] | |||||||||||||||
seed epicarp | TP, proanthocyanidin dimers, trimer, cyanidin, etc. | 137 | Nelumbo nucifera | seedpods | TP, TF, proanthocyanidin dimer, isoquercetin, etc. | antioxidant, antiproliferative (HepG2) | 100–180 °C, 30–70 mL/g, 5–25 min, 1–6‰ NaHSO3 | UV-Vis, HPLC, ESI-MSn | HWE (water 91.4%) | [122] | ||||||||
Vitis vinifera L. | grape pomace | catechins, flavonols, tannins, proanthocyanidins, etc. | antioxidant (DPPH, ABTS) | 40–120 °C, 10 min, 10.34 MPa, 10–40% NADES | UV, HPLC-ESI-MS | [123] | ||||||||||||
] | ||||||||||||||||||
hypnea musciformis | chlorogenic, protocatechuic, and gallic acids, TP, TF, etc. | antioxidant (DPPH, ABTS), emulsify | 120–270 °C, 10 min, 1:50–1:150 g/mL |
pH, UV, HPLC | [138] | |||||||||||||
Carica papaya L. | papaya seeds |
TP, 18 phenolic acids, 20 flavonoids, 1 stilbene, etc. | antioxidant (DPPH, β-carotene bleaching) | 70–150 °C, 10 MPa, 1–40 min, 4 mL/min | LC-ESI-MS/MS, UV | Soxhlet (water 37.1%) | [139] | sweet chestnut | bark | TP, tannins, ellagic and gallic acids, ellagitannins, etc. | antioxidant (DPPH) | 150–250 °C, 10–60 min, 10–30 mL/g, 4.5 MPa | UV-Vis, HPLC | |||||
Zingiber officinale | ginger | |||||||||||||||||
Pseuderanthemum palatiferum | leaves | TCC, monosaccharides | anticoagulant, antioxidant | 150–200°C, 5–10 mL/min | HPLC, GPC, NMR, UV | convention (0.1 M NaOH 48.8%) | [158] | rhizome[ | 12 sugars, 8 diols, 4 phenolic acids, etc. | antimicrobial, cytotoxic | 150 °C, 1 h, 1:10 g/mL | HPLC-ESI-TOFMS | heating (water)124] | |||||
[ | ||||||||||||||||||
wheat | bran | 140 | TCC, reducing sugar, arabinose, xylose, etc. | ] | antioxidant, α-amylase inhibitory | 140 °C, 5 MPa, 30 min | SEC-MALLS, FT-IR, DLS, DSC, UV | SBWE (water with citric acid 97.6%); UWE (water with citric acid 103%) | [159] | Symphytum officinale | root | TP, TF | antioxidant (DPPH), enzyme inhibitory | 120–200 °C,10–30 min, 0–1.5% HCl | UV, ELISA | |||
Chlorella sp. microalgae | TP, caffeic acid, ferulic acid, p-coumaric acid | UAE (methanol 2.5%; ethanol 17.4%); maceration (methanol 4.4%; ethanol 29.8%) | antioxidant (DPPH) | [ | 125 | ] | ||||||||||||
100–250 °C, | 5–20 min | UV, SEM, HPLC | [ | 141 | ] | |||||||||||||
Lycium barbarum L. | fruits | polysaccharides | antioxidant (O2·, OH·, DPPH) | 5 MPa, 25 mL/g, 110 °C, 1 h | UV | HWE (water 86.2%); UAE (water74.9%); UWE (water 111%) | [160] | Pinot Nero | grape skins | |||||||||
Vitis vinifera | TP | 80–120 °C, 2 h,10 MPa, 2–5 mL/min | UV-Vis | [ | 126] | Phlomis umbrosa | ||||||||||||
vine-canes | TP, flavonoids, phenolic acids, flavonols | antioxidant, antiradical | ||||||||||||||||
Cocos nucifera L. | defatted coconut | mannose, galactosamine, xylose, rhamnose, etc. | antioxidant, hypoglycaemic, adsorption | 125–250 °C, 50 min | 1:10–1:50 g/mL, 10–50 min, HPLC, UV | 120–200 °C, 20–100 mesh[ | HPLC, XRD, TGA, DTGA, SEM, FT-IR142] | [161] | whole part | TP, TF, iridoids glycosides | Coffea arabica L. | spent coffee grounds | TP, caffeoylquinic acid, feruloylquinic acid, etc.antioxidant (DPPH, ABTS) | 110–200 °C, 10 MPa, 1–25 min | antioxidant (DPPH, ABTS) | |||
Cinnamomum Cassia Blume | HPLC, | ESI-MS | convention (ethanol; methanol; water) | [ | 86 | ] | ||||||||||||
160–180 °C, 35–55 min, 14.1–26.3 g/L | cinnamon | HPLC-ABTS | + | , MS, UV | coumarin, cinnamic acid, cinnamaldehyde, cinnamyl alcohol, etc. | [127] | ||||||||||||
110–130°C, 20–60 min, 2–4 MPa, 1:10 g/mL | HPLC | |||||||||||||||||
okara | polysaccharides, TP, TF | antioxidant (ABTS, DPPH) | 1:30 g/mL, 160–230 °C, 10 min | UV | [162]Actinidia deliciosa | peels | CurcumalongaTP, TF, | L. | rhizomesantioxidant (DPPH, ABTS, FRAP) | 120–160 °C, 0–30 min, 3 MPa, pH 2–5.5 |
UV-vis, pH | curcumin, demethoxycurcuminconvention (ethanol 81.9%) | [87] | |||||
120–160 °C, 6–22 min, 1–2.5 MPa | ||||||||||||||||||
Saccharina japonica | HPLC-UV, SEM | [ | 128 | ] | polysaccharide, fucoidan, alginate | antioxidant (ABTS, DPPH, FRAP) | 100 –150 °C, 1–5 MPa, 1:30–1:50 g/mL | IR, DSC, TGA, 1HNMR, HPLC, HPSEC-ELSD | [163] | Scutellaria baicalensis | root | baicalin, baicalein, wogonin, wogonoside |
110–160 °C, 10–90 min, 20–100 mesh |
HPLC | ||||
Curcuma longa | HRE (ethanol 93.0%) | L. | [ | 88 | ] | |||||||||||||
rhizomes | α-phellandrene, curcumin, β-caryophyllene, trans-β-farnesene, β-bisabolene, γ-curcumin, etc. | |||||||||||||||||
Passiflora edulis | fruit peel | 90–150 °C, 1–4 mL/min, 2 MPa, 0.5–1.5 mm | pectic polysaccharide, mannose, glucose, etc. | antioxidant (DPPH) | 100–160 °C, 5.64–7.94 min, 10–30% ethanol | HPLC, UV, viscometer | [164] | Citrus unshiu | pomaces | TP, polymethoxylated flavones, sinensetin, etc. | antioxidant (DPPH, TP) | 25–250 °C, 10–60 min, 0.1–5.0 MPa |
HPLC, UV | [89] | ||||
Chlorella vulgaris, Sargassum vulgare, Sargassum muticum, Porphyra spp., Cystoseira abies–marina, Undaria pinnatifida and Halopitys incurvus, Rosmarinus officinalis L., Thymus vulgaris, Verbena officinalis | microalgae, algae, leavescitrus unshiu | peels | hesperidin, narirutin, prunin, naringenin, sinensetin, etc. | antioxidants (DPPH, FRAP), enzyme | 145–175 °C, 15 min 5 MPa, 0.75–2.2 mL/min |
HPLC | 2M HCl extraction 42.9%; 2 M NaOH extraction 38.9% | [90] | ||||||||||
citrus unshiu | peels | hesperidin and narirutin | 110–200 °C, 5–20 min, 10 ± 1 MPa |
HPLC, MS/MS | leaves | TP, TF, protein, saponin, sugar, apigenin, kaempferol | antioxidants (DPPH, FRAP, ABTS), | 110–270 °C, 15 min, 8 MPa 1:70 g/mL |
HPLC, UV | convention (water 77.7%; methanol 32.8%), Soxhlet (ethanol 43.7%) | [92] | |||||||
Glycyrrhiza uralensis Fisch. | root | TP, TF, liquiritin, flavanone, isoflavone | antioxidants (DPPH, ABTS) | 80–320°C, 2–100 min, 7.0 MPa, 1:30 g/mL, pH 3–11 | HPLC, MS/MS, UPLC |
UAE (water 20.6%; ethanol 44.9%), MAE (water 25.6%; ethanol 63.8%) | [93] | |||||||||||
Tagetes erecta L. | flower residues | TP, TF, 5-HMF, reducing sugar, free amino acids | antioxidants (DPPH, ABTS) | 80–260 °C, 15–90 min 1:20–1:60 g/mL,120 rpm |
HPLC-DAD, UV | leaching (water 9.4%; methanol 69.9%; ethanol 68.8%; acetone 94.0%), UAE (water 9.9%; methanol 69.8%; ethanol 64.3%; acetone 87.6%) | [94] | |||||||||||
GC/GC-MS, | GC -FID | HD (80.7%), Soxhlet ( | n | -hexane 1.2-fold) | [ | 129] | ||||||||||||
Curcuma longa L. | rhizomes | curcumin, demethoxycurcumin, bisdemethoxycurcumin | rhizomes | curcumin, demethoxycurcumin, bisdemethoxycurcumin | 90–250 °C, pH 1.0–5.5 5.0 MPa, 0.5 mL/min | HPLC, UPLC, LC-MS | Soxhlet (acetone, 1.17-fold) | [ | Daucus carota | leaves | polyphenols, luteolin | 110–230 °C, 0–114 min, 4 MPa | UV, PLC | [95] | ||||
Matricaria chamomilla L. | flowers | TP, TF, apigenin-7-O-glucoside, etc. | antimicrobial, cytotoxic activity | 200 °C, 40 min, 1:50 g/mL | UHPLC, HESI- MS/MS, UV |
Soxhlet (ethanol 129%), MAE (ethanol 117%), UAE (ethanol 104%) | [96] | |||||||||||
sugar, TP, melanoidins | antioxidant (ABTS, O | 2 | ¯) | 100–200 °C, 20 min, 10 MPa | UV | [165] | 131] | |||||||||||
rice bran | bran | protein, TCC, TP | antioxidant (DPPH) | 120–250 °C,0.5–5 mL/min | UV, UV-Vis | [166] | ||||||||||||
Nizamuddinia zanardinii | TCC, rhamnose, xylose, arabinose, fucoidan, fucose | antioxidant, anticancer, macrophage, etc. | 425 rpm, 10–30 min, 90–150 °C, 0–40 mL/g, 0.75 MPa, 1500 W | FT-IR, GC-MS, SEM, UV, HPSEC-MALLS-RI | [167] | |||||||||||||
Dendrobiumnobile Lindl. | stems | polysaccharide, arabinose, galactose, glucose, etc. | antioxidant (OH·, ABTS) | 0.5–1.5 MPa, 5–20 min 120–160 °C, 1:25 g/mL | UV−vis, GPC, HPLC, HPAEC | [168] | ||||||||||||
Ecklonia maxima | TP, polysaccharide, sulphate, and alginate | antioxidant (ABTS) | 100–180 °C, 5–30 min, 10–50 mL/g, 4 MPa | UV, elemental analysis, ICP-MS | convention (70% ethanol 0%; 0.05 M HCl 20.1%) | [169] | ||||||||||||
Vitis vinifera | grape pomace | glucose, fructose, galactose, arabinose, mannose, etc. | antimicrobial, antioxidant (DPPH) | 170–210 °C, 10 MPa, 5–10 mL/min | HPLC, UV | [170] | ||||||||||||
green coffee beans | spent coffee grounds | carbohydrates, phenolics | antioxidant, antibacterial | 150–220 °C, 7 MPa, 10 mL/min, | HPLC, UV, | [171] | ||||||||||||
Tamarindus indica | seed | TP, xyloglucan | antioxidant (DPPH) | 100–200°C, 1:20 g/mL | SEC, UV | convention (water 74.6%) | [172] | Silybum murianum L | seeds | taxifolin, silychristin, silydianin, and silybin | 75–250 °C, 40–60 min, 12.5 MPa, 0.1–0.5 mm | HPLC | ||||||
Mentha arvensis | leaves | carbohydrates, apocynin | antioxidant (DPPH) | 180–260 °C, 1:20 g/mL, 5 min | HPLC, GC-MS, UV, | convention (ethanol 101%; water 43.6%) | [97] | |||||||||||
[ | 173 | ] | Echinacea purpurea L. | flowers | TP, TF | antioxidant (TEAC, ABTS) |
103.4–216.56 °C, 3 MPa, 5.86–34.414 min | UV-vis | [98] | |||||||||
Humulus lupulus | pellets | TP, desmetylxanthohumol, prenylflavonoids, etc. | anti-inflammatory | 50–200 °C, 30 min, 10 MPa | HPLC, MS/MS |
convention (hexane 17.2%; ethanol 105%) | [99] | |||||||||||
Kunzea ericoides | leaves | TP, TF, 5-HMF, quercetin, catechin, syringic acid, etc. | antioxidant (DPPH, FRAP) |
150–210 °C, 0–40 min 15–35 g/mL, 4 MPa |
HPLC, UV | convention (ethanol 37.5%) | [100] | |||||||||||
Pistacia atlantica subsp. mutica | hull | TP, kaffesaure, ethyl vanillin, flavanomarein, etc. | antioxidant (DPPH), reducing power | 110–200 °C, 30–60 min, 10–50 g/mL |
HPLC-DAD, UV | HWE (85 °C 42.8%) | [101] | |||||||||||
Satureja hortensis L. | whole part | TP, TF, rosmarinic acid, rutin, quercetin, etc. | cytotoxic, antibacterial | 140 °C, 30 min 4 MPa, 1:20 g/mL |
HPLC-PDA, UV | maceration (ethanol 57.2%), Soxhlet (ethanol 18.4%), UAE (ethanol 69.2%), MAE (ethanol 81.3%) | [102] | |||||||||||
Urtica dioica L. | leaves | TP, TF, twenty-seven compounds | cytotoxic, antifungal, antimicrobial | 125 °C, 30 min, 3.5 MPa, 1:30 g/mL |
UHPLC-HESI-MS/MS | UAE (water 48.5%), MAE (water 100%) | [103] | |||||||||||
Chamomilla recutita R. | flowers | 2 flavonoids, 4 esters, 1 amino acid, 11 phenols, etc. | 150 or 200 °C, 5.0 ± 0.1 MPa, 1.7 mL/min, 40 min |
UV, HPLC, GC-MS | [104] | |||||||||||||
Glycine max | okara | TP, gallic acid, syringic acid, ferruric acid, etc. | antioxidant (ABTS, DPPH, FRAP) | 150 °C, 4 MPa, 5–275 min 20 mg/mL |
UV, HPLC | [105] | ||||||||||||
Carménère grape | pomace | flavanols, stilbenes, and phenolic acids | 90–150 °C, 5 min, 10 MPa, 15–50% glycerol | UPLC-MS | [106] | |||||||||||||
Zingiber officinale | root | TP, TF, four macro- and five microelements | antioxidant (OH·, ABTS, TRP, etc.) | 80–180 °C, 1 h, 5MPa, 1:10 g/mL |
UV-vis, ICP-MS | convention (water, 62.5%) | [107] | |||||||||||
Momordica foetida | leaves | quercetin, kaempferol, isorhamnetin | 100–300 °C, 5 mL/s 6.9± 1.4 MPa psi |
UHPLC-q-TOF-MS | [108] |
Samples | Medicinal Parts | Compounds Extracted | Extracts Activity | Extraction Conditions | Analytical Methods | Other Extraction Methods (Solvent, Ratios of Yields) | Ref. |
---|---|---|---|---|---|---|---|
Phaleria macrocarpa | fruits | mangiferin | |||||
Mangifera indica | |||||||
L. | |||||||
leaves | |||||||
quercetin3-d-glucoside, mangiferin | antioxidant (DPPH) | 100 °C, 4 MPa, 10 g/min, 3 h | UV, HPLC |