Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

Kumar, Krishan; Yadav, Ajar Nath; Kumar, Vinod; Vyas, Pritesh; Dhaliwal, Harcharan Singh

doi:10.1186/s40643-017-0148-6

Bioresources and Bioprocessing

Table 3 Comparative evaluation of different extraction techniques for extraction of bioactive compounds

From: Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

S. no.	Bioactive component	Sources	Method	Extraction solvent used	Optimum conditions	Yield	References
1.	Alkaloid (sanguinarine)	Macleaya cordata	Maceration	Hydrochloric acid	100 °C/30 min	16.87^a	Zhang et al. (2005)
			MAE	Hydrochloric acid	280 W/5 min	17.10
			UAE	Hydrochloric acid	250 W/30 min	10.74
			Percolation	Hydrochloric acid and sodium hydroxide	_	6.14
2.	Anthocyanin	Grape	WE	Water	70 °C	7.93^b	Corrales et al. (2008)
			Ultrasonics	Water and ethanol	600 MPa	7.76
			HHP	Water and glycol	35 kHz	11.21
			PEF	Water and ethanol	3 kV cm⁻¹	14.05
3.	Hesperetin	Orange	LPT	–	70 °C/30 s	11.56^f	Plaza et al. (2011)
			HPT	–	400 MPa/40 °C/1 min	13.34
			PEF	–	35 kV cm¹/750 ms	11.09
4.	Lutein	Orange	LPT	–	70 °C/30 s	226.42^e	Plaza et al. (2011)
			HPT	–	400 MPa/40 °C/1 min	361.17
			PEF	–	35 kV cm¹/750 ms	260.86
5.	Lycopene	Tomato waste	SFE	Liquid CO₂	400 bar/80 °C/4 g CO₂/min/105 min	728.98^c	Kehili et al. (2017)
			SE	Hexane	–	608.94
				Ethyl acetate	–	320.35
				Ethanol	–	284.53
6.	Naringenin	Orange	LPT	–	70 °C/30 s	3.87^e	Plaza et al. (2011)
			HPT	–	400 MPa/40 °C/1 min	4.43
			PEF	–	35 kV cm¹/750 ms	3.42
7.	Total phenolic	Red grape pomace	SE	Water	Refluxing for 2–3 h	96,386^d	Drosou et al. (2015)
			SE	Ethanol	Refluxing for 5–6 h	102,995
			UAE	Water	25 kHz/300 W/20 °C/60 min	50,959
			UAE	Water and ethanol	25 kHz/300 W/20 °C/60 min	438,984
			MAE	Water	50 °C/200 W/60 min	52,645
			MAE	Water and ethanol	50 °C/200 W/60 min	200,025
8.	Total phenolic content	Orange pomace (dry)	SFE	Pure ethanol	25 MPa and 60 °C	21.2^g	Espinosa-Pardo et al. (2017)
		Orange pomace (dry)	SFE	Ethanol:water-9:1	25 MPa and 60 °C	20.7
		Orange pomace (fermented)	SFE	Pure ethanol	25 MPa and 60 °C	19.0
		Orange pomace (fermented)	SFE	Ethanol:water-9:1	25 MPa and 60 °C	47.0
9.	Zeaxantin	Orange	LPT	–	70 °C/30 s	259.95^g	Plaza et al. (2011)
			HPT	–	400 MPa/40 °C/1 min	408.56
			PEF	–	35 kV cm¹/750 ms	278.70
10.	α-Carotene	Orange	LPT	–	70 °C/30 s)	25.04^g	Plaza et al. (2011)
			HPT	–	400 MPa/40 °C/1 min	38.06
			PEF	–	35 kV cm¹/750 ms	26.64
11.	α-Cryptoxanthin	Orange	LPT	–	70 °C/30 s	93.99	Plaza et al. (2011)
			HPT	–	400 MPa/40 °C/1 min	167.26
			PEF	–	35 kV cm¹/750 ms	101.52
12.	β-Carotene	Orange	LPT	–	70 °C/30 s	32.72^g	Plaza et al. (2011)
			HPT	–	400 MPa/40°C/1 min	53.78
			PEF	–	35 kV cm¹/750 ms	33.74
13.	β-Cryptoxanthin	Orange	LPT	–	70 °C/30 s	235.21^g	Plaza et al. (2011)
			HPT	–	400 MPa/40 °C/1 min	330.07
			PEF	–	35 kV cm¹/750 ms	230.53

HHP high hydrostatic pressure, HPT high-pressure treatment, LPT low pasteurization treatment, MAE microwave assisted extraction, PEF pulsed electric field, SE solvent extraction, WE water extraction
^amg/g sample; ^bmg Cy-3-glu eq. g⁻¹ dry matter; ^cmg/kg’; ^dppm GAE in dry extract of air dried grape pomace; ^eµg/100ml; ^fmg/100ml; ^gGAE/g of extract

Back to article page