Table 1 Green technologies for obtainment of bioactive ingredients from agro-industrial by-products
Extraction
technique
By-product
Solvents
Optimum conditions
Target
References
PLE
Grape pomace
Water
For anthocyanins: 100 °C for
5 min
For tannins: 150 °C for 5 min
Anthocyanins and
tannins
Vergara-Salinas et al.
(2013)
Olive pomace
Ethanol and
water
137 °C and 52% ethanol and
20 min
Phenolic
compounds
Cea Pavez et al. (2019)
Olive filter cake
Ethanol and
water
120 °C and 50:50 ethanol water for
20 min
Phenolic
compounds
Lozano-Sánchez et al.
(2014)
Dried basil
wastewaters
Water, ethanol
and ethyl lactate
For rosmarinic acid: 50 °C 75:25
ethanol: water for 20 min
For caffeic acid: 50 °C 100%
ethanol for 20 min
Rosmarinic and
caffeic acids
Pagano et al. (2018)
Pomegranate peels
Water
40 °C for 5 min
Phenolic
compounds
Çam and Hışıl (2010)
Orange peels
Water
500 MPa, 55 °C for 10 min
Pectins
Guo et al. (2012)
Artichoke
Water
75 °C for 27 min
Inulin
Ruiz-Aceituno et al.
(2016)
Tomato seeds
Ethanol
100 °C for 7 min
Oils
Eller et al. (2010)
MAE
Artichoke external
bracts
Water
120 °C for 3 min
Inulin
Ruiz-Aceituno et al.
(2016)
Dragon fruit peel
Water
35 °C for 8 min
Betalain
Thirugnanasambandham
and Sivakumar (2017)
Water
45 °C, solid-liquid ratio 24 g/L for
20 min
Pectins
Thirugnanasambandham
et al. (2014)
Fig peel
Water and
ethanol
63 °C, 100% ethanol for 5 min
Anthocyanins
Backes et al. (2018)
Black carrot pomace Water ethanol
348 W, 19 mL/g, 20% of ethanol
for 10 min
Phenolic
compounds
Kumar et al. (2019)
Olive leaves
–
250 W, 5 g of sample for 2 min
Phenolic
compounds
Sahin et al. (2017)
Deep eutectic
solvents and
water
80 °C, 43% of water for 17 min
Phenolic
compounds
Alañón et al. (2020)
Grape pomace
Water and
ethanol
408 W, 24% of ethanol and 76% of
water, 24/1 mL/g for 5 min
Phenolic
compounds
Tsali and Goula (2018)
Sage
Water and
ethanol
600 W, 46% ethanol and 54%
water, 40 mL/g for 19 min
Phenolic
compounds and
flavonoids
Zeković et al. (2017)
SFE
Peach leaves
CO 2 and ethanol 150 bar, 60 °C and 6% of
co-solvent
Phenolic
compounds
Kazan et al. (2014)
Pomelo peel
CO 2 and mix of
water:ethanol
390 bar, 80 °C, 85% of ethanol for
49 min
Flavonoids
He et al. (2012)
Grape marc
CO 2 and water or
ethanol
100 bar, 40 °C 15% of water for
300 min
Phenolics and
proanthocyanins
Da Porto et al. (2014)
Grape seed
CO 2 and ethanol 80 bar, CO 2 flow rate 6 kg/h and
20% of co-solvent
Phenolics and
proanthocyanins
Da Porto and Natolino
(2017)
Cacao pod husk
CO 2 and ethanol 299 bar, 60 °C and 14% of ethanol
for 144 min
Phenolic
compounds
Valadez-Carmona et al.
(2018)
Spinach by-product
CO 2 and ethanol 390 bar, 56 °C and 10% of ethanol
for 216 min
Lutein and
chlorophyll
Derrien et al. (2018)
Tomato by-product
CO 2
550 bar, 52 °C for 180 min
Lycopene
Urbonaviciene and
Viskelis (2017)
Mentha spicata
leaves
CO 2
120 bar, 43 °C for 110 min
Essential oils
Shahsavarpour et al.
(2017)
(continued)
Revalorisation of Agro-Industrial Wastes into High
233
Extraction
technique
By-product
Solvents
Optimum conditions
Target
References
PLE
Grape pomace
Water
For anthocyanins: 100 °C for
5 min
For tannins: 150 °C for 5 min
Anthocyanins and
tannins
Vergara-Salinas et al.
(2013)
Olive pomace
Ethanol and
water
137 °C and 52% ethanol and
20 min
Phenolic
compounds
Cea Pavez et al. (2019)
Olive filter cake
Ethanol and
water
120 °C and 50:50 ethanol water for
20 min
Phenolic
compounds
Lozano-Sánchez et al.
(2014)
Dried basil
wastewaters
Water, ethanol
and ethyl lactate
For rosmarinic acid: 50 °C 75:25
ethanol: water for 20 min
For caffeic acid: 50 °C 100%
ethanol for 20 min
Rosmarinic and
caffeic acids
Pagano et al. (2018)
Pomegranate peels
Water
40 °C for 5 min
Phenolic
compounds
Çam and Hışıl (2010)
Orange peels
Water
500 MPa, 55 °C for 10 min
Pectins
Guo et al. (2012)
Artichoke
Water
75 °C for 27 min
Inulin
Ruiz-Aceituno et al.
(2016)
Tomato seeds
Ethanol
100 °C for 7 min
Oils
Eller et al. (2010)
MAE
Artichoke external
bracts
Water
120 °C for 3 min
Inulin
Ruiz-Aceituno et al.
(2016)
Dragon fruit peel
Water
35 °C for 8 min
Betalain
Thirugnanasambandham
and Sivakumar (2017)
Water
45 °C, solid-liquid ratio 24 g/L for
20 min
Pectins
Thirugnanasambandham
et al. (2014)
Fig peel
Water and
ethanol
63 °C, 100% ethanol for 5 min
Anthocyanins
Backes et al. (2018)
Black carrot pomace Water ethanol
348 W, 19 mL/g, 20% of ethanol
for 10 min
Phenolic
compounds
Kumar et al. (2019)
Olive leaves
–
250 W, 5 g of sample for 2 min
Phenolic
compounds
Sahin et al. (2017)
Deep eutectic
solvents and
water
80 °C, 43% of water for 17 min
Phenolic
compounds
Alañón et al. (2020)
Grape pomace
Water and
ethanol
408 W, 24% of ethanol and 76% of
water, 24/1 mL/g for 5 min
Phenolic
compounds
Tsali and Goula (2018)
Sage
Water and
ethanol
600 W, 46% ethanol and 54%
water, 40 mL/g for 19 min
Phenolic
compounds and
flavonoids
Zeković et al. (2017)
SFE
Peach leaves
CO 2 and ethanol 150 bar, 60 °C and 6% of
co-solvent
Phenolic
compounds
Kazan et al. (2014)
Pomelo peel
CO 2 and mix of
water:ethanol
390 bar, 80 °C, 85% of ethanol for
49 min
Flavonoids
He et al. (2012)
Grape marc
CO 2 and water or
ethanol
100 bar, 40 °C 15% of water for
300 min
Phenolics and
proanthocyanins
Da Porto et al. (2014)
Grape seed
CO 2 and ethanol 80 bar, CO 2 flow rate 6 kg/h and
20% of co-solvent
Phenolics and
proanthocyanins
Da Porto and Natolino
(2017)
Cacao pod husk
CO 2 and ethanol 299 bar, 60 °C and 14% of ethanol
for 144 min
Phenolic
compounds
Valadez-Carmona et al.
(2018)
Spinach by-product
CO 2 and ethanol 390 bar, 56 °C and 10% of ethanol
for 216 min
Lutein and
chlorophyll
Derrien et al. (2018)
Tomato by-product
CO 2
550 bar, 52 °C for 180 min
Lycopene
Urbonaviciene and
Viskelis (2017)
Mentha spicata
leaves
CO 2
120 bar, 43 °C for 110 min
Essential oils
Shahsavarpour et al.
(2017)
(continued)
Revalorisation of Agro-Industrial Wastes into High
233