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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.  Citrus peel 58.6 95 Ethanol Naraingin Giannuzzo et al. (2003)
5.  Grape by products 35 400 Ethanol Resveratrol (19.2 mg/100 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.  Pistachio hull 45 355 Methanol Polyphenols (7810 mg GAE/100 g Goli et al. (2005)
Vegetable
12.  Tomato waste 40–80 200–300   Trans-lycopene Nobre et al. (2009)
13.  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.  Green tea leaves 60 310 Ethanol Catechins Chang et al. (2000)
17.  Tea seed cake 80 200 Ethanol Kaempferol glycosides (11.4 mg/g) Li et al. (2010)
18.  Spearmint leaves 40–60 100–300 Ethanol Flavonoids Bimakr et al. (2009)
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