Table 1.

Extraction of polyphenols through different modern extraction techniques.

Extraction Techniques	Vegetal Materials	Solvent Extraction Ratio	Extraction Conditions	References
Liquid–liquid extraction	Olive mill wastewater	-	Ethyl acetate Temperature: 25 °C Extraction time: 20 min Four extraction cycles	[77]
Solid–liquid extraction	Olive pomace	Solvent-to-feed ratio: 1:5 (w/v) Ethanol, pH 2	Temperature: 25 °C Time: 180 min	[78]
UAE	Jussara pulp	Solvent-to-feed ratio: 20 mL/g 50% ethanol in distilled water pH 3	Time: 20 min Temperature: 25 °C	[63]
UAE	Grape skins	Solvent-to-feed ratio: 1:10 (w/v) Ethanol: water 50:50 v/v	Temperature: 25 °C Time: 9 min	[79]
UAE	Wine lees	Solvent-to-feed ratio: 1:60 (w/v) Ethanol 43.9%	Temperature: 60 °C Time: 25 min	[80]
MAE	Apple pomace	Solvent-to-feed ratio: 22.9:1 Ethanol concentration: 62.1%	Microwave power: 650.4 W Extraction time: 53.7 s Temperature: 70 °C	[81]
PLE	Grape pomace	-	Solvent extraction: ethanol: water 50:50 v/v Temperature: 80 °C Time: 50 min Pressure: 100 bar	[82]
EAE	Grape seeds	Enzyme dosage: 20 mg/g Water	pH 3.55 Lallzyme EX-V Enzyme dosage: 20 mg g−1 Temperature: 48 °C Time: 2.60 h	[83]
EAE	Corn husk	1 g plant to 10 mL of 0.1 M PCB at pH 5.0 Cellulase	Incubation: 40 °C Inactivation of the enzyme in boiling water for 5 min Solvent extraction: ethanol Time: 2 h Temperature: 80 °C	[84]
PEF	Cistus creticus	1 g plant in 10 mL solvent	PEF treatment time: 20 min Following extraction step: magnetic stirrer (500 rpm) and heated at 50 °C (in an oil bath) for 3 h	[50]