Table 2 Extraction, recovery and characterization of bioactive compounds using supercritical fluid extraction
From: Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds
S. no. | Sources | Temperature (ºC) | Pressure (Bar) | Co-solvent | Bioactive compounds | References |
|---|---|---|---|---|---|---|
Fruits | ||||||
1. |  Blueberry residue | 40 | 150–300 |  | Anthocyanins | Paes et al. (2013) |
2. |  Apricot pomace | 39.85–59.85 | 304–507 | Dimethoxy propane | Carotenoids | Sanal et al. (2004) |
3. |  Red grape residue | 45 | 100–250 | Methanol | Pro-anthocyanidins | Louli et al. (2004) |
4. | Â Citrus peel | 58.6 | 95 | Ethanol | Naraingin | Giannuzzo et al. (2003) |
5. | Â Grape by products | 35 | 400 | Ethanol | Resveratrol (19.2Â mg/100Â g) | Casas et al. (2010) |
6. |  Banana peel | 40–50 | 100–300 |  | Essential oils | Comim et al. (2010) |
7. |  Grape peel | 37–46 | 137–167 | Ethanol | Phenolic, anti-oxidants, anthocyanins | Ghafoor et al. (2010) |
8. |  Orange peel | 19.85–49.85 | 80–280 |  | Limonene and linalool | Mira et al. (1999) |
9. |  Guava seeds | 40–60 | 100–300 | Ethyl acetate, | Phenolic compounds | Castro-Vargas et al. (2010) |
10. |  Apricot by products | 59 | 310 | Ethanol | β-Carotene | Sanal et al. (2005) |
11. | Â Pistachio hull | 45 | 355 | Methanol | Polyphenols (7810Â mg GAE/100Â g | Goli et al. (2005) |
Vegetable | ||||||
12. |  Tomato waste | 40–80 | 200–300 |  | Trans-lycopene | Nobre et al. (2009) |
13. | Â Tomato skin | 75 | 350 | Ethanol | Carotenoids | Shi et al. (2009) |
14. |  Sweet potato waste | 40–80 | 350 |  | Beta-carotene and alpha tocopherol | Okuno et al. (2002) |
15. |  Carrot press cake | 55 | 345 | Ethanol | β-Carotene | Vega et al. (1996) |
Others | ||||||
16. | Â Green tea leaves | 60 | 310 | Ethanol | Catechins | Chang et al. (2000) |
17. | Â Tea seed cake | 80 | 200 | Ethanol | Kaempferol glycosides (11.4Â mg/g) | Li et al. (2010) |
18. |  Spearmint leaves | 40–60 | 100–300 | Ethanol | Flavonoids | Bimakr et al. (2009) |