Table 3. Extraction, Separation, and Analysis of Phenolic Compounds Obtained from Pulp and Pomacea.
| reference | source | extraction technique | extraction solvent | chromatographic analysis | TPC/TF (best results) | phenolic compounds |
|---|---|---|---|---|---|---|
| Ribeiro et al. (2015)73 | grape pomace (Vitis vinifera and Vitis labrusca) | HAE | ethanol–water (40:60, v/v) | HPLC-DAD-MS/MS C18 column (50 m × 4.6 m i.d., 5 μm), room temperature, 520 nm, water–formic acid–ACN (95:2:3, v/v/v) and water–formic acid–ACN (48:2:50, v/v/v), 45 min | 41.24 mg GAE/g | anthocyanins, gallic acid, vanillic acid, syringic acid, trans-cinnamic acid, caffeic acid, chlorogenic acid, p-coumaric acid, catechin, quercetin, rutin, kaempferol, and trans-resveratrol |
| t: 24 h | ||||||
| T: 25 °C | ||||||
| 1:50 (m/v) | ||||||
| Viganó et al. (2016)74 | passion fruit bagasse | PLE | ethanol–water (50:50, v/v) and 75:25, v/v) | UHPLC-MS/MS, C18 column (3.0 mm i.d., 100 mm, 2.6 μm), 40 °C, 0.1% formic acid in water: methanol, 20 min | 55.2 mg GAE/g | piceatannol, scirpusin B |
| T: 70 °C | ||||||
| P: 10 MPa | ||||||
| Kheirkhah et al. (2019)40 | Hayward kiwifruit pomace | SWE | water | HPLC-DAD, Luna C18 column (250 mm × 4.6 mm, 5 μm), 35 °C, 280, 320, and 360 nm, 0.1% formic acid in water and methanol, 40 min | 60.53 mg CaE/g | (+)-catechin, chlorogenic acid, p-coumaric acid, protocatechuic acid, and caffeic acid |
| T: 200 °C | ||||||
| t: 90 min | ||||||
| P: 50 bar | ||||||
| 100 mL/g | ||||||
| Lončarić et al. (2020)20 | blueberry pomace | PEF | water–ethanol–HCL (49:50:1, v/v) | HPLC-DAD/LC-(HESI)-MS/MS, C18 Kinetex column (150 mm × 4.5 mm, 2.6 μm), 50 °C, 190–600 nm, 1% formic acid in water and in methanol, 22 min | 10.52 mg/GAE | catechin, epicatechin procyanidin B1, and procyanidin B2 |
| pulses: 100 | ||||||
| E: 20 kV/cm | ||||||
| WT: 41 kJ/kg | ||||||
| 50 mL/g | ||||||
| Heravi et al. (2022)75 | grape (Vitis vinifera L.) pomace | maceration | water, ethanol–water (50:50, v/v), and ethanol | HPLC-UV, C18 column, 25 °C, 280 nm, 0.02% acidified water and methanol, 50 min | 205.33 mg GAE/g | hydroxybenzoic acids, catechins, procyanidins, caffeoylquinic acids |
| v: 500 rpm | ||||||
| T: 80 °C | ||||||
| 8 mL/g | ||||||
| .Carpentieri et al (2022)25 | white grace pomace | PEF | ethanol–water (50:50, v/v) | HPLC-PDA, C18 reverse phase column (4.6 mm × 250 mm, 5 μm), 280, 310, 360 nm, water/methanol (0.1% phosphoric acid, v/v), 35 min | 4.07 mg GAE/g | p-coumaric acid, quercetin, epicatechin |
| t: 23 min | ||||||
| T: 50 °C | ||||||
| E: 3.8 kV/cm | ||||||
| WT: 10 kJ/kg | ||||||
| Frum et al. (2022)76 | red fermented pomaces (Vitis vinifera L.) | UAE bath | methanol– water– hydrochloric acid (70:29:1, v/v/v) | HPLC-DAD, C18 column (250 mm × 4.6 mm, 5 μm), 25 °C, 280 nm, acidified water and methanol (96:4 v/v), 70 min | 6.60 mg GAE/g | chlorogenic acid, rutin, ferulic acid, catechin, gallic acid, cinnamic acid, resveratrol, syringic acid, quercetin, and caffeic acid |
| t: 30 min | ||||||
| T: 40 °C | ||||||
| 0.05 mL/g | ||||||
| Huang et al. (2022)14 | defatted Rosa roxburghii Tratt pomace | HAE (3×) | ethanol–water (70:30, v/v) | UHPLC-ESI-QTOF-MS/MS C18 column (2.1 mm × 75 mm, 2 μm), 35 °C, 0.1% formic acid in water and ACN, 30 min | 224.92 mg GAE/g | gallic acid, gallocatechin, epigallocatechin, catechin, hydroxybenzoic acid, epicatechin, ellagic acid, ferulic acid, and quercetin |
| T: RT | ||||||
| t: 2 h | ||||||
| 15 mL/g | ||||||
| Garcia-Montalvo et al. (2022)77 | grape and apple pomace | HAE | ethanol–water (70:30, v/v) | HPLC-DAD, C18 column (250 mm × 4.6 mm, 0.5 μm), 25 °C, 1.5% formic acid in water and ACN, 80 min | 68.46 mg GAE/g | flavonols, cinnamic acids, and anthocyanins |
| v: 500 rpm | ||||||
| T: 90 °C | ||||||
| 40 mL/g | ||||||
| Belghith, et al. (2022) | olive pomace | HAE | rthanol–water (60:40, v/v) | UPLC-DAD, C18 column (2.1 mm × 50 mm, 1.7 μm), 1% formic acid in water and CAN, 14 min | 4.76 mg tyrosol equiv/g | 3-hydroxytyrosol, tyrosol, caffeic acid, and p-coumaric acid |
| T: 50 °C | ||||||
| Danielski et al. (2022)78 | red guava (Psidium guajava L.) pomace | UAE | ethanol–water (30:70, v/v) | HPLC ESI-MS/MS, Synergi column (2.0 mm × 150 mm, 4.0 μm), 30 °C, 374 nm, 0.1% formic acid in water and methanol, 17 min | 23.48 mg GAE/g | ellagic acid, vanillic acid, gallic acid, and isoquercetin |
| Po = 800 W | ||||||
| T = 25 °C | ||||||
| t: 1 h | ||||||
| BUAE | ||||||
| F: 40 kHz | ||||||
| Mesquita et al. (2022)27 | acerola pomace | SWE | water | UPLC-ESI-QTOF-MS, BEH UPLC column (150 mm × 2.1 mm, 1.7 μm), 40 °C 0.1% of formic acid in water and ACN, 19.1 min | 348.3 mg GAE/g | kaempferol, quercetin, and isorhamnetin |
| P: 10 MPa | ||||||
| T: 110 °C | ||||||
| 4 mL/min | ||||||
| t: 15 min | ||||||
| Da Silva et al. (2023)79 | apple pomace | PLE-SPE | water and ethanol | HPLC-PDA, C18 (100 mm × 4.6 mm, 2.6 μm), 48 °C, 260, 280, and 350 nm, 0.1% acidified water and ACN with acetic acid, 10 min | n-d | furfurals, chlorogenic acids, flavonoids and PLD |
| T: 80 °C | ||||||
| P: 10 ± 0.5 MPa | ||||||
| flow: 1 mL/min | ||||||
| de Souza Mesquita et al. (2023)21 | Brazilian berry waste (Plinia cauliflora) | PLE-SPE | eutectic mixture with chloride choline and lactic acid | HPLC-PDA, C18 column (100 mm × 4.6 mm, 2.6 μm), 50 °C, 520 nm, acidified water (0.25 mol L–1 citric acid) and ethanol, 2 min | n-d | anthocyanins |
| T: 40 °C | ||||||
| P: 1500 psi | ||||||
| flow: 1.5 mL/min | ||||||
| 30 mL/g | ||||||
a
UAE: ultrasound-assisted extraction; BUAE: Bath-type ultrasound-assisted extraction; MAE: microwave-assisted extraction; PLE: pressurized liquid extraction; PEF: Pulsed electric field extraction; HAE: homogenate-assisted extraction; SWE: subcritical water extraction; T: temperature; RT: room temperature; t: extraction time; P: pressure; Po: Power; A: amplitude; F: frequency; E: PEF field strength; WT: PEF energy input; n-d: nondetermined; TPC: total phenolic content; TFC: total flavonoid content; GAE: gallic acid equivalent; HPLC: high-performance liquid chromatography; DAD: diode array detector; ACN: acetonitrile.