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. |
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Samples | Medicinal Parts | Compounds Extracted | Extracts Activity | Extraction Conditions | Analytical Methods | Other Extraction Methods (Solvent, Ratios of Yields) | Ref. |
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Samples | Medicinal Parts | Compounds Extracted | Extracts Activity | Extraction Conditions | Analytical Methods | Other Extraction Methods (Solvent, Ratios of Yields) | Ref. |
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Samples | Medicinal Parts | Compounds Extracted | Activity/Mixtures | 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 |
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, 1 | |||||
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] |
Samples | Medicinal Parts | Compounds Extracted | Extracts Activity | Extraction Conditions | Analytical Methods | Other Extraction Methods (Solvent, Ratios of Yields) | Ref. |
---|
H-NMR |
13 | |||||||
C-NMR, MS | |||||||
Soxhlet (ethanol 100%), UAE (ethanol 70.36%), SCCO | |||||||
2 | |||||||
(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 | |||||||
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 |
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 | antioxidant (DPPH, ABTS, FRAP, HRS) | 100–240 °C, 15 min, 4–9 MPa, 200 rpm |
Phaleria macrocarpa | fruits | mangiferin | 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) | [ |
total fat content, SDG lignan | |
120–180 °C, 15–90 min, 10–13.8 MPa | |
HPLC-MS/MS, UV | |
| |
[43] | |
Sinopodophyllum hexandrum | |
cowcock seed | |
vaccarosides, segetosides | |
125–175 °C, 15–180 min | |
| |
USE (methanol 46.8%; water 27.9%; ethanol 5.2%) | |
[206] | |
Lycium barbarum | [ | 31 | ] | [ | 47 | ] | berriesHPLC, UV | [23] | total sugar content[ | antioxidant (FRAP, TEAC), immunomodulatory73 | 1:30 g/mL, 110 °C, 5 MPa] | HPGPC | HWE (water 71.5%), UAE (water 89.9%), UWE (water 132%) | 36] | [94] | |||||||||||||||
L. | flowers | TP, TF, 18 polyphenolic compounds, apigenin | antioxidant, enzyme inhibitory activity | 65–210 °C, 5–60 min 1:30–1:100 g/mL |
TLC, UV, HPLC-MS | 120–220 °C, 2–4 mL/min, 4 MPa | TLC, UV, MS, NMR, HPLC | [18] | [3] | |||||||||||||||||||||
Terminalia chebula | fruits | TP, allic acid, corilagin ellagic acid | antioxidant (ABTS) | Soxhlet (water 74.5%; ethanol 46.3%), HWE (water 46.3%) | ||||||||||||||||||||||||||
Helicteres isora | L. | [ | 34 | hexadecanoic acid, octadecnoic acid, heptadecen-8-carbonic acid etc. | antibiofilm, antioxidant, antimicrobial, antienzymatic | ] | [48] | |||||||||||||||||||||||
160 °C, 30 min, 1 MPa, 1: 30 g/mL | GC-MS, UV | [ | 27 | ] | [ | 74] | ||||||||||||||||||||||||
[ | 11 | ] | [ | 107 | 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 | + | 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] | [95] | Allium cepa | ||||||||||||||
] | ||||||||||||||||||||||||||||||
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] | [108] | Lycium ruthenicum | Murr.onion wastes | quercetin-4′-glycoside, quercetin, etc. | 40–160 °C, 5 min, 5 MPa, | Teucrium montanum | L. | aerial parts |
rutin, naringin, epicatechin, etc.1–10 mm, pH 3.0–7.0 | LC-MS/MS HPLC-UV | convention (methanol and hydrochloric acid 94.3%) | [19] | fruits[4] | ||||||||||||
XiLan olive fruit | olive dreg | total anthocyanin, seven anthocyanins | antioxidant (ABTS, DPPH) | 110–170 °C, 30–90 min, 1–3 min/L | HPLC, UPLC-MS | UAE (water 59.8%; methanol 81.1%) | [35] | [49] | ||||||||||||||||||||||
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%) | ||||||||||||||||||||||||||
Aronia melanocarpa | chokeberry stems | 1 amino acid, 8 alcohols, 11 sugars, 2 fatty acids, etc. | antioxidant (DPPH, FRAP) | antioxidant (DPPH), enzyme inhibitory activity60–200 °C, 30 min, 1–10 MPa, 1:10 g/mL | [ | 33 | ] | [ | 130 °C, 3.5 MPa, 20 min, 1:20 g/mLHPLC-PDA, UV75] | [ | GC-MS | 145 | ] | [96] | ||||||||||||||||
[ | 49 | ] | [ | 109 | ] | Crocus sativus | L. | stigmas | Paeonia lactiflora | rootTP, dodecane, γ-terpinene, tetradecane, etc. | antioxidant (DPPH, FRAP), antibacterial | 100–180 °C, 10–30 min, | albiflorin, paeoniflorin |
1:10 g/mL | GC/MS, UV-vis | [21] | Punica granatum | L.[5] | ||||||||||||
peels | TP, TF, punicalin, etc. | 100–220 °C, 5–30 min, 3.0 MPa | UV-vis, HPLC | MAE (water 121%; ethanol 146%) | [ | |||||||||||||||||||||||||
Lentinus edodes | fruit bodies | hetero–polysaccharides, xylose, mannose, etc. | 100–260 °C, 10–60 min,10–40 mL/g | 109 | ] | |||||||||||||||||||||||||
Camellia oleifera | Abel. | [ | HPLC | 50 | ] | reflux (water 83.5%), UAE (ethanol 77.8%) | [ | antioxidant (OH·, DPPH, ABTS) | 146] | Saururus chinensis | , etc. | |||||||||||||||||||
seeds | [ | 120–160 °C,30–50 min, 0.033–0.05 g/mL | 97 | ] | skin, leave, peel, etc. | quercetin, isorhamnetin, kaempferol, isoquercitrin, etc. | ||||||||||||||||||||||||
UV-vis, SEM, GC, GPC, FT-IR | [ | 54 | ] | [ | 110 | ] | Castanea sativa | shells | tannins, phenolic acids, flavonoids, anthocyanins | antioxidant (DPPH, FRAP, ABTS)10 MPa, 110–200 °C, 5–15 min | HPLC | [ | Morus nigra | L. | 30] | [6] | ||||||||||||||
fruits | 51–249 °C, 6–30 min | UV-vis, | LC/ESI-MS | [ | 110] | [51] | 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] | [98] | |||||||||||||||||
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] | [106] | Camellia sinensis | leaves | epigallocatechin gallate | 80–120 °C, 3–7 min, 40–60 mL/g |
HPLC | convention (water 87.6%) | [44] | ||||||||||||||||
Salvia officinalis | L. | by–products | TP, TF | antioxidant (DPPH, TEAC, reducing power) | [ | 7 | ] | |||||||||||||||||||||||
120–220°C, 10–30 min, 3 MPa, 0–1.5% HCl | UV | maceration (water 59.9%) | [ | Stevia rebaudiana | 111 | leaves | TP, stevioside, rebaudioside A | ] | antioxidants (DPPH)[ | 100–150°C, 30–60 min, 23 MPa, 1:10 g/mL | HPLC-UV, UV52 | ] | [148] | [99] | ||||||||||||||||
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] | [111] | Origanum vulgare | L. | leaves | TP, flavanone, flavone, flavanol | antioxidant (DPPH, TEAC, ABTS) | 10.34 MPa, 30 or 15 min 25–200 °C |
HPLC- DAD, UV |
[47] | [8] | ||||||||||||||
Pistacia vera | L. | hulls | gallotannin, anacardic acid, etc. | antioxidant (ABTS, FRAP) | 110–190 °C, 6.9 MPa, 4 mL/min | HPLC-ESI/MS | n | Erigeron breviscapu | UAE (methanol 83.9%)) | s | whole parts | [112 | scutellarin, 20 inorganic elements, etc. | ] | antioxidant (DPPH) | 120–140 °C, 5–15 min, 150–420 um | ||||||||||||||
Lentinula edodes | HPLC, HPLC-MS | fruit bodies | TCC, total β-glucan, chitin | HMGCR, immuno- modulatory | reflux (methanol 86.1%; ethanol 84.8%) | [ | 149] | [100] | ||||||||||||||||||||||
200 °C, 11.7 MPa, 15–60 min | [ | 53 | ] | GC-MS, HPSEC, NMR | UAE (water 65.2%), HWE (water 32.3%), SPE (water 33.0%) | 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] | [ | Zingiber officinale | 9] | |||||||||||||||||||||
[ | 57 | ] | [ | 112 | ] | 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] | [54] | orange | peels | flavones, 7-hydroxyflavone | ||||||||||||||
Sorfhum bicolor | L. | bran | TP, oligomeric procyanidins, taxifolin, taxifolin hexoside | 100–150 °C, 0.5 mL/min | GC-FID | UAE (methylene chloride) | [70] | [10] | ||||||||||||||||||||||
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 | ] | [55] | |||||||||||||||||||||||
Nelumbo nucifera | seed epicarp | TP, proanthocyanidin dimers, trimer, cyanidin, etc. | antiproliferation effect (MTT) | 100–180 °C, 5–25 min, 1:20–1:60 g/mL, 1–5‰ NaHSO | 3 | HPLC-ESI-MS, UV | HWE (water 33.9%) | [115] | [56] | |||||||||||||||||||||
German chamomile | ||||||||||||||||||||||||||||||
Panax ginseng | Meyer | |||||||||||||||||||||||||||||
free fatty acids (palmitic acid, stearate, oleic acid, etc.), tea saponin | ||||||||||||||||||||||||||||||
antioxidant (DPPH) | 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] | [76] | |||||||||||||||||||||||
sunflower seeds (Natura) | dehulled seeds | total proteins, total carbohydrates, TP | 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] | [77] | ||||||||||||||||||||||
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] | [78] | |||||||||||||||||||||||
green coffee (Robusta Uganda) | beans | chlorogenic acid | 130–170 °C, 40–90 min, 0–30 % ethanol | HPLC | convention (ethanol 66.7%) | [45] | [79] | |||||||||||||||||||||||
Nannochloropsis gaditana | fatty acids, omega-3, omega-6, lipid | Mangifera indica | L. | leaves | quercetin3-d-glucoside, mangiferin | antioxidant (DPPH) | 100 °C, 4 MPa, 10 g/min, 3 h | UV, HPLC | SCCO | 2 | (20% methanol 18.7%) | |||||||||||||||||||
Grifola frondosa | [ | 150 | fruit bodies | ] | [ | 101 | ] | |||||||||||||||||||||||
total polysaccharide, total protein | 156.1–273.9 °C, 6.6–23.4 min, 33–117 g/L | GC-FID, SEM | Soxhlet (n-hexane 100%) | [ | 51 | ] | [80] | |||||||||||||||||||||||
antioxidant (DPPH, reducing power) | 100–230 °C, 2–4 min, 20–100 mesh, 5 MPa | FT-IR, SEM | HWE (water ~87.8%) | [ | 58 | ] | [113] | 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%; Et | 2 | Crocus sativus | L. | stigmasO 0.8%; IL 1.6%) | [52] | [81] | picrocrocin, safranal, crocin | 5–15 min, 105–125 °C | GC-MS, UV, HPLC | Citrus unshiu | Markovich | peels | rutin, naringin, hesperidin, naringenin | ||||
[ | ||||||||||||||||||||||||||||||
Sagittaria sagittifolia | L. | fruit bodies | polysaccharides | antioxidant (DPPH, ABTS, reducing power) | 151 | ] | 150–190°C, 12–20 min, 1:20–1:40 g/mL, pH 7–9[102] | Haematococcus pluvialis | p-hydroxybenzoic acid, gallic acid, siringic acid, vanillic acid, etc. | antioxidant (ABTS, TEAC), antimicrobial activity0.5–14 MPa, 5–15 min, 100–190 °C | HPLC | 50–200 °C, 20 min, 10 MPa | [74 | |||||||||||||||||
FT-IR, 1H and 13C NMR, UV | 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] | [103] |
root | ||||
podophyllotoxin | ||||
12 mL/g, 3 MPa, 2ml/min, 120–240 °C | ||||
HPLC | ||||
| ||||
[202] | ||||
| ||||
S | ||||
teroids | ||||
HWE (water 55.8%) |
[ | |||||||||||||||||||||||||||||||
59 | |||||||||||||||||||||||||||||||
] | |||||||||||||||||||||||||||||||
[ | |||||||||||||||||||||||||||||||
114 | |||||||||||||||||||||||||||||||
] | |||||||||||||||||||||||||||||||
] | |||||||||||||||||||||||||||||||
[ | |||||||||||||||||||||||||||||||
11 | ] | ||||||||||||||||||||||||||||||
HPLC-DAD-MS, SEM, GC-MS | [ | 53 | ] | ||||||||||||||||||||||||||||
Sagittaria sagittifolia | L. | [ | fruit bodies | 82 | 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] | [115] | Allium cepa | L. | peels | TP, TF, quercetin | flowersantioxidant (DPPH, TBA, FTC) | 110 and 165 °C, 15 min, p < 3.4 MPa | HPLC, UV | heating (ethanol 153%; water 45.6%) | 9 phenolic acids and derivatives | ||||||||||
Sagittaria sagittifolia | L. | [ | 75 | ] | [ | 12 | ] | ||||||||||||||||||||||||
fruit bodies | antioxidant, cytotoxic, enzyme | 100 °C, 1–9 MPa, 30 min | UHPLC-DAD, MS/MS | [ | 116 | ] | [57] | α-pyranose polysaccharide, β-pyranose polysaccharide | immuno-stimulatory | Hippophae rhamnoides | leaves | TP, TF, isorhamnetin, kaempferol, quercetin | |||||||||||||||||||
Momordica charantia | fruits | TP, gallic acid, gentisic acid, chlorogenic acid | antioxidant (ABTS) | 130–200 °C, 10 MPa, 2–5 mL/min | 1 MPa, pH 7,170 °C, 16 min, 30:1 mL/gHPLC, UV | Soxhlet (methanol 4.9%), UAE (methanol 4.0%) | [ | IR, GC-FID, UV, HPSEC, AFM | 132 | ] | [ | [61] | [116] | antioxidant, cytotoxicity | 25–200 °C, 15 min, 10.34 MPa |
HPLC, UV, FM | maceration (water 21.3%), Soxhlet (ethanol 64.6%) | [76] | [13] | ||||||||||||
83 | ] | 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%) | |||||||||||||||||||||||
Morus nigra | L., | Teucrium chamaedrys | L., | Geranium macrorrhizum | L., | Symphytum officinale | L. | [117] | [58] | ||||||||||||||||||||||
leaves, flowers | TP, chlorogenic acid, gallic acid, vanillic acid, etc. | antioxidant, antifungal, antibacterial, cytotoxic | 60–200 °C, 30 min, 1 MPa, 1:40g/mL | HPLC-DADUV | |||||||||||||||||||||||||||
Cordyceps militaris | fruit bodies | total sugars, protein and uronic acid | 180 °C, 13 min, pH = 8, 21 mL/g | [ | IR, GC, AFM, GPC-MALLS | 133] | [ | 84] | [62] | [117] | Allium cepa | L. | peels | TP, TF, kaempferol, quercetin | antioxidant (DPPH) | A. uva–ursi | herbal dust | TP, TF170–230 °C, 3 MPa, 30 min, | |||||||||||||
Prunus avium | antioxidant (DPPH, reducing power) | L., | pH 2–10 | HPLC, UV-vis | heating (ethanol 26.7%) | 120–220 °C,3 MPa, 10–30 min, 0–1.5% HCl | [77 | UV | Prunus cerasus | maceration (water 38.5%; ethanol 69.5%) | ] | [ | L.14 | [118] | |||||||||||||||||
wheat | [ | 59 | ] | ||||||||||||||||||||||||||||
stems | bran | 3 alcohols, 10 organic acids, etc. | antioxidant, antiproliferative | 150 °C, 30 min, 2 MPa | GC-MS, UV | ] | |||||||||||||||||||||||||
monosaccharide, etc. | antioxidants (DPPH) | [ | 160–180°C, 5–60 min | 134 | ] | HPAEC-PAD, SEC | [85] | [153] | [104] | Achillea millefolium | L. | herbal dust | TP, TF, HMF, chlorogenic acid | antioxidant (DPPH, TEAC, ABTS) | 120–200 °C, 10–30 min | Hippophaë rhamnoides | L. 0–1.5% HCl, 3 MPa |
HPLC, UV-vis | seed residue | TP, TF, proanthocyanidins | antioxidant (DPPH) | 80–180 °C, 15–90 min, 1:10–1:50 g/mL, 6 MPa | UV | [ | convention (water 19.6%; methanol 104%; ethanol 80.0%) | 78 | |||||
Castanea sativa | nuts | ellagic acid, feru lic acid, gallic acid, etc. | antioxidant | 120–135 °C, 15–60 min | ] | [ | HPLC15] | ||||||||||||||||||||||||
[ | 119 | ||||||||||||||||||||||||||||||
Saccharina japonica | ] | [ | 60 | ] | |||||||||||||||||||||||||||
[ | 135 | fucoidan, fucose, glucose, galactose, mannose, etc. | antioxidant, antimitotic anti-proliferative | ] | [86] | 100–180 °C, 5–15 min, 2–8 MPa | FTIR, TGA, UV-Vis | convention (0.05 M HCl 100%) | [154] | [105] | Curculigo latifolia | root | TP, TF, pomiferin, etc. | grape (Croatina)antioxidant (DPPH, ABTS, TEAC) | pomace100–200 °C, 10 MPa 30–120 min, 0.5 mL/min |
LC-MS, UV | |||||||||||||||
Citrus grandis | TP, TF | [ | 79 | ] | antioxidant (DPPH) | [ | |||||||||||||||||||||||||
Solanum tuberosum | 100–140 °C, 8–15 MPa, 1–2 mL/min | 16 | ] | ||||||||||||||||||||||||||||
potato peel | TP, gallic acid, caffeic acid, chlorogenic acid, protocatechuic acid, etc. | 100–240 °C, | UV | convention (water 5.3%; ethanol 7.87%) | [ | 120 | ] | ||||||||||||||||||||||||
root | TP, chlorogenic acid, caffeic acid, gallic acid, etc. | 30–120 min, 6 MPa | ] | HPLC, UV | [ | convention (methanol 1.6%; ethanol 2.0%)61 | L. | [136] | [87] | pomelo peel | pectin | 90–120 °C, 3–10 MPa | HPSEC-MALLS | [155] | [118] | Citrus unshiu | peels | hesperidin and narirutin | Matricaria chamomilla | L. | flowers | polyphenolic compounds, etc. | antioxidant, cytotoxic, enzyme inhibitory110–190 °C 3–15 min |
HPLC | 65–210 °C, 30 min, 4.5 MPa | UHPLC-ESI-MS/MS, UV | |||||
Actinidia deliciosa | pomace | TP, chlorogenic acid, protocatechuic acid, etc. | antioxidant (DPPH, FRAP, ABTS) | 170–225 °C 10–180 min, 5 MPa |
UV, HPLC, pH | [80] | [17] | ||||||||||||||||||||||||
[ | |||||||||||||||||||||||||||||||
Theobroma cacao | L. | 121 | ] | [ | 62 | ] | |||||||||||||||||||||||||
[ | cacao pod husks | xylose, arabinose, etc. | 121 °C, 30 min, 10.3 MPa | FT-IR, GC-FID, SEM | 137] | convention (4% citric acid 76.1%)[ | [156] | [119] | Glycine | max | |||||||||||||||||||||
Kappaphycus alvarezii. A | okara | genistin, daidzin, genistein, daidzein | Nelumbo nucifera | seedpods | TP, TF, proanthocyanidin dimer, isoquercetin, etc. | antioxidant, antiproliferative (HepG2) | ĸ-carrageenan, glucose, 3,6-anhydrogalactose, etc.100–180 °C, 30–70 mL/g, 5–25 min, 1–6‰ NaHSO | 3 | UV-Vis, HPLC, ESI-MS | n | HWE (water 91.4%) | [122] | [63] | ||||||||||||||||||
88 | ] | ||||||||||||||||||||||||||||||
hypnea musciformis | chlorogenic, protocatechuic, and gallic acids, TP, TF, etc. | antioxidant (DPPH, ABTS), emulsify | 100–200 °C, 5 min, 2–5 MPa, 10–30 g/mL | HPLC | Soxhlet (methanol, 108%) | 120–270 °C, 10 min, 1:50–1:150 g/mL |
antioxidant (DPPH, ABTS) | [81] | [18] | ||||||||||||||||||||||
pH, UV, HPLC | [ | 138 | ] | [ | 89 | ] | 60–180°C, 5 MPa, 5 min | FTIR, TGA, XRD | convention (water 94.3%; water with IL 101%) | [157] | [120] | onion | skins | quercetin, quercetin-4′-glucoside | 100–190°C, 5–30 min, 9–13 MPa |
HPLC | Vitis vinifera | L. | |||||||||||||
Carica papaya | grape pomace | L. | papaya catechins, flavonols, tannins, proanthocyanidins, etc. | convention (methanol, 92.8%) | antioxidant (DPPH, ABTS) | 40–120 °C, 10 min, 10.34 MPa, 10–40% NADES | seedsUV, HPLC-ESI-MS | ||||||||||||||||||||||||
Pseuderanthemum palatiferum | leaves | TCC, monosaccharides | [ | 82 | ] | [19] | |||||||||||||||||||||||||
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 | anticoagulant, antioxidant | 150–200°C, 5–10 mL/min | LC-ESI-MS/MS, UV | [ | 123] | [64] | |||||||||||||||||||||||
Soxhlet (water 37.1%) | HPLC, GPC, NMR, UV | [ | 139 | ] | convention (0.1 M NaOH 48.8%) | [ | 90] | [158] | [121] | Puerariae lobata | root | puerarin, daidzin, daidzein 3-methoxypuerarin |
100–200 °C, 15–75 min | sweet chestnut 1:10–1:25 g/mL |
HPLC | reflux (ethanol 91.6%), UAE (water 95.9%) | [83] | [20] | |||||||||||||
bark | TP, tannins, ellagic and gallic acids, ellagitannins, etc. | antioxidant (DPPH) | |||||||||||||||||||||||||||||
wheat | 150–250 °C, 10–60 min, 10–30 mL/g, 4.5 MPa | UV-Vis, HPLC | bran | Coriandrum sativum | seeds | TP, TF | antioxidant (DPPH) | 100–200 °C, 10–30 min 3–9 MPa |
|||||||||||||||||||||||
Zingiber officinale | ginger rhizome |
12 sugars, 8 diols, 4 phenolic acids, etc. | [ | antimicrobial, cytotoxic | 150 °C, 1 h, 1:10 g/mL | 124 | TCC, reducing sugar, arabinose, xylose, etc.HPLC-ESI-TOFMS | ] | [ | antioxidant, α-amylase inhibitory | 140 °C, 5 MPa, 30 minheating (water) | SEC-MALLS, FT-IR, DLS, DSC, UV65] | |||||||||||||||||||
[ | 140 | SBWE (water with citric acid 97.6%); UWE (water with citric acid 103%) | ] | [ | 91 | ] | [159] | [122] | UV | [84] | Symphytum officinale | [ | root | TP, TF21 | antioxidant (DPPH), enzyme inhibitory | 120–200 °C,10–30 min, 0–1.5% HCl | |||||||||||||||
Chlorella | UV, ELISA | sp. microalgae | UAE (methanol 2.5%; ethanol 17.4%); maceration (methanol 4.4%; ethanol 29.8%) | ] | |||||||||||||||||||||||||||
[ | 125 | ||||||||||||||||||||||||||||||
Lycium barbarum | L. | ] | [ | 66 | ] | ||||||||||||||||||||||||||
TP, caffeic acid, ferulic acid, p-coumaric acid | antioxidant (DPPH) | 100–250 °C, | 5–20 min |
UV, SEM, HPLC | [141 | fruits | ] | [92] | 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] | [123] | Citrus unshiu | peels | 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%) | [85] | Pinot Nero | [ | grape skins22 | TP] | ||||
Cocos nucifera | 80–120 °C, 2 h,10 MPa, 2–5 mL/min | UV-Vis | [ | 126 | ] | [67] | |||||||||||||||||||||||||
Coffea arabica | |||||||||||||||||||||||||||||||
Vitis vinifera | vine-canes | TP, flavonoids, phenolic acids, flavonols | antioxidant, antiradical | 125–250 °C, 50 min | HPLC, UV | L. | [142 | defatted coconut | ] | mannose, galactosamine, xylose, rhamnose, etc. | antioxidant, hypoglycaemic, adsorption |
1:10–1:50 g/mL, 10–50 min, 120–200 °C, 20–100 mesh[93] |
HPLC, XRD, TGA, DTGA, SEM, FT-IR | [161] | [124] | Phlomis umbrosa | whole part | TP, TF, iridoids glycosides | antioxidant (DPPH, ABTS) | 110–200 °C, 10 MPa, 1–25 min | HPLC, ESI-MS |
convention (ethanol; methanol; water) | L. | spent coffee grounds | TP, caffeoylquinic acid, feruloylquinic acid, etc. | antioxidant (DPPH, ABTS) | 160–180 °C, 35–55 min, 14.1–26.3 g/L | ||||
okara | polysaccharides, TP, TF | HPLC-ABTS | + | , MS, UV | |||||||||||||||||||||||||||
Cinnamomum Cassia Blume | [ | 86 | ] | [ | 23 | ] | |||||||||||||||||||||||||
antioxidant (ABTS, DPPH) | [ | 127 | ] | [ | 68 | ] | |||||||||||||||||||||||||
cinnamon | coumarin, cinnamic acid, cinnamaldehyde, cinnamyl alcohol, etc. | 110–130°C, 20–60 min, 2–4 MPa, 1:10 g/mL | HPLC | 1:30 g/mL, 160–230 °C, 10 min | UV | [162] | [125] | Actinidia deliciosa | peels | TP, TF, | antioxidant (DPPH, ABTS, FRAP) | 120–160 °C, 0–30 min, 3 MPa, pH 2–5.5 |
Curcuma | UV-vis, pH | longa | convention (ethanol 81.9%) | L. | rhizomes | curcumin, demethoxycurcumin | [ | 120–160 °C, 6–22 min, 1–2.5 MPa | 87] | HPLC-UV, SEM[24] | ||||||||
[ | 128 | ] | [ | ||||||||||||||||||||||||||||
Saccharina japonica | polysaccharide, fucoidan, alginate | 69 | antioxidant (ABTS, DPPH, FRAP) | ] | 100 –150 °C, 1–5 MPa, 1:30–1:50 g/mL | IR, DSC, TGA, | 1 | HNMR, HPLC, HPSEC-ELSD | [163] | [126] | Scutellaria baicalensis | root | baicalin, baicalein, wogonin, wogonoside |
110–160 °C, 10–90 min, 20–100 mesh |
HPLC | HRE (ethanol 93.0%) | [88] | [25] | |||||||||||||
Curcuma longa | L. | rhizomes | α-phellandrene, curcumin, β-caryophyllene, trans-β-farnesene, β-bisabolene, γ-curcumin, etc. | 90–150 °C, 1–4 mL/min, 2 MPa, 0.5–1.5 mm | GC/GC-MS, GC -FID |
HD (80.7%), Soxhlet ( | n | -hexane 1.2-fold) | [129] | [ | |||||||||||||||||||||
Passiflora edulis | fruit peel | pectic polysaccharide, mannose, glucose, etc. | 70 | 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 | |||||||||||||||||
[ | 127 | ] | Curcuma longa | L. | rhizomes | [ | |||||||||||||||||||||||||
Chlorella vulgaris, Sargassum vulgare, Sargassum muticum, Porphyra | spp., | Cystoseira abies–marina, Undaria pinnatifida and Halopitys incurvus, Rosmarinus officinalis | curcumin, demethoxycurcumin, bisdemethoxycurcumin | 89 | ] | [26] | |||||||||||||||||||||||||
L., | 110–150 °C, 1–10 min, 0.5–10 MPa | HPLC | Thymus vulgaris, Verbena officinalis | convention (ethanol, 1.13-fold) | [ | 130 | microalgae, algae, leaves | ] | sugar, TP, melanoidins | antioxidant (ABTS, O | 2 | ¯)[ | 100–200 °C, 20 min, 10 MPa71] | UV | [165] | [128] | citrus unshiu | peels | hesperidin, narirutin, prunin, naringenin, sinensetin, etc. | antioxidants (DPPH, FRAP), enzyme | |||||||||||
Curcuma longa | L. | 145–175 °C, 15 min | rhizomes | 5 MPa, 0.75–2.2 mL/min |
HPLC | 2M HCl extraction 42.9%; 2 M NaOH extraction 38.9% | [90] | [27] | |||||||||||||||||||||||
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) | [ | 131 | ] | [ | citrus unshiu | peels | hesperidin and narirutin | 110–200 °C, 5–20 min, | ||||||||||||||||||||
rice bran | bran | protein, TCC, TP | antioxidant (DPPH) | 120–250 °C,0.5–5 mL/min | UV, UV-Vis | [166] | [129] | 10 ± 1 MPa |
HPLC, MS/MS | convention (ethanol 56.4%; methanol 35.8%; water 6.2%) | [91] | [28] | |||||||||||||||||||
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] | [130] | palatiferum | Radlk. | leaves | TP, TF, protein, saponin, sugar, apigenin, kaempferol | antioxidants (DPPH, FRAP, ABTS), | ||||||||||||||||||||
Dendrobiumnobile | Lindl. | stems | 110–270 °C, 15 min, 8 MPa | polysaccharide, arabinose, galactose, glucose, etc. 1:70 g/mL |
HPLC, UV | convention (water 77.7%; methanol 32.8%), Soxhlet (ethanol 43.7%) | antioxidant (OH·, ABTS) | [92] | 0.5–1.5 MPa, 5–20 min 120–160 °C, 1:25 g/mL[ | UV−vis, GPC, HPLC, HPAEC29 | ] | ||||||||||||||||||||
72 | ] | [ | 168 | ] | [ | 131 | ] | 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%) | ||||||||||||||||
Ecklonia maxima | [ | TP, polysaccharide, sulphate, and alginate | 93 | ] | antioxidant (ABTS) | [30] | |||||||||||||||||||||||||
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 | ] | [ | 132] | 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] | [31] | ||||||||||||||
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] | [133] | Daucus carota | leaves | polyphenols, luteolin | 110–230 °C, 0–114 min, 4 MPa | UV, PLC | [95] | [32] | |||||||||||||||||
Matricaria chamomilla | L. | flowers | |||||||||||||||||||||||||||||
green coffee beans | spent coffee grounds | carbohydrates, phenolics | antioxidant, antibacterial | 150–220 °C, 7 MPa, 10 mL/min, | HPLC, UV, | [171] | [134] | TP, TF, apigenin-7-O-glucoside, etc. | antimicrobial, cytotoxic activity | 200 °C, 40 min, 1:50 g/mL | |||||||||||||||||||||
Tamarindus indica | seed | TP, xyloglucan | UHPLC, HESI- | antioxidant (DPPH) | MS/MS, UV |
100–200°C, 1:20 g/mLSoxhlet (ethanol 129%), MAE (ethanol 117%), UAE (ethanol 104%) | SEC, UV | [96] | convention (water 74.6%)[33] | ||||||||||||||||||||||
[ | 172 | ] | [ | 135 | ] | Silybum murianum | L | seeds | taxifolin, silychristin, silydianin, and silybin | 75–250 °C, 40–60 min, 12.5 MPa, 0.1–0.5 mm | HPLC | convention (ethanol 101%; water 43.6%) | |||||||||||||||||||
Mentha arvensis | leaves | carbohydrates, apocynin | [ | 97 | ] | [ | 34] | ||||||||||||||||||||||||
antioxidant (DPPH) | 180–260 °C, 1:20 g/mL, 5 min | HPLC, GC-MS, UV, | [ | 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] | [35] | ||||||||||||||||||
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] | [36] | |||||||||||||||||||||||
] | [ | 136 | 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] | [37 | 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] | [38] | |||||||||
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] | [39] | ||||||||||||||||||||||
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] | [40] | ||||||||||||||||||||||
] | 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] | [41] | |||||||||||||||||||||||
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] | [42] | |||||||||||||||||||||||
Carménère | grape | pomace | flavanols, stilbenes, and phenolic acids | 90–150 °C, 5 min, 10 MPa, 15–50% glycerol | UPLC-MS | [106] | [43] | ||||||||||||||||||||||||
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] | [44] | |||||||||||||||||||||||
Momordica foetida | leaves | quercetin, kaempferol, isorhamnetin | 100–300 °C, 5 mL/s 6.9± 1.4 MPa psi |
UHPLC-q-TOF-MS | [108] | [45] |
] |