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Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds

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Osorio-Tobón, J. Felipe·2020·Journal of Food Science and Technology

DOI 10.1007/s13197-020-04433-2PMC PMC7550548

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Abstract

Phenolic compounds are a group of secondary metabolites produced by plants under stressful conditions. Phenolic compounds play an important role in the prevention and treatment of certain illnesses and are exploited by the food and pharmaceutical industries. Conventional methods are commonly used as models to compare the efficiencies of alternative extraction methods. Among alternative extraction processes, microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE) and ultrasonic-assisted extraction (UAE) are the most studied. These methods produce extracts rich in phenolic compounds using moderate temperatures, short extraction times, and solvents generally recognized as safe. The combination of extraction time and temperature plays a critical role in the stability of the compounds. Solvents of higher polarity enhance the extraction of phenolic compounds. The use of the ethanol-water mixture for MAE, PLE, and UAE is recommended. MAE and UAE involve shorter extraction times than do PLE and SFE. SFE requires a low average temperature (40 °C). MAE produces the highest total phenolic content [227.63 mg GAE/g dry basis (d.b.)], followed by PLE (173.65 mg GAE/g d.b.), UAE (92.99 mg GAE/g d.b.) and SFE (37 mg GAE/g d.b.). Extraction yields and recovery rates of the phenolic compounds can be enhanced by combining and integrating extraction methods.

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“Extraction of Phenolic compounds by utilizing conventional methods, such as maceration, infusion, digestion, and Soxhlet, has been done for many years.([41]) Most important among these methods are maceration as well as Soxhlet.”
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Authors: Osorio-Tobón, J. F.
Affiliations: Institución Universitaria Colegio Mayor de Antioquia (CO)
Corresponding author: Osorio-Tobón, J. Felipe
ORCID: Osorio-Tobón, J. Felipe
Venue: Journal of Food Science and Technology
Publisher: Springer Science and Business Media LLC
Published: 2020-05-28
Volume: 57
Issue: 12
Pages: 4299-4315
ISSN: 0022-1155 (ISSN-L)
0975-8402
DOI: 10.1007/s13197-020-04433-2
PMC: PMC7550548
OpenAlex: W3029959204
Cited by: 407
References: 80
Citations by year: 2026: 96 · 2025: 113 · 2024: 76 · 2023: 53 · 2022: 37 · 2021: 30 · 2020: 2
FWCI: 2.65
Type: journal article
Language: en
Open access: green
www.ncbi.nlm.nih.gov
Licence: www.springer.com/tdm (tdm)
www.springer.com/tdm (vor)
Locations: Journal of Food Science and Technology (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords: phenolic compounds, extraction methods, microwave-assisted extraction, accelerated solvent extraction, supercritical fluid extraction, ultrasound-assisted extraction, ethanol-water solvent, extraction temperature and time, total phenolic content, extraction yield, plant secondary metabolites

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Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds

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