Table 1.
Solvent free extraction: techniques, applications and experimental conditions.
| Material | Analyte | Process/Conditions | Analysis | Ref |
|---|---|---|---|---|
| Red grape | Anthocyanins | Expeller | UV-visible, HPLC | [11] |
| Tomato | Carotenoids | Spiral-filter press | UPLC-MS-Ms | [12] |
| Rice bran | Vegetable oil | Screw press | GC-MS | [13] |
| Walnut floor | Vegetable oil | Hydraulic press | UV-visible | [14] |
| Orange peel | Polyphenols | DIC: 0.6 MPa, 20 s, 6 cycles | HPLC-DAD | [15] |
| Hyssorpus | Essential oil | DIC: 1 MPa, 100 s, 12 cycles | GC-FID, GC-MS | [16] |
| Roselle | Anthocyanins | DIC: 0.18 MPa, 20 s, 1 cycle | UV-Visible, HPLC | [17] |
| Tephrosia seeds | Ciceritol | DIC: 0.6 MPa, 240 s, 1 cycle | HPLC-DAD | [18] |
| Salvia officinalis | Essential oil | SFME: 650 W, 35 min | GC-MS/GC-FID | [19] |
| Strawberry | Aromatic compounds | MHG, 1000 W/kg, 30 min. | GC-MS | [20] |
| Lettuce Onions | Polyphenols | SFME: P.atm, 1 W/g, 15–50 min MHG, 500 g, P(atm) 300–900 W, T = 5–70 min |
HPLC-DAD | [21,22] |
| Tomato | Carotenoids | PEF: 0.5 kV/cm, 1kJ/kg, 60 °C, water | HPLC-DAD | [23] |
| Purple-fleshed potato | Anthocyanins | PEF: 3.4 kV/cm, 35 pulses, 40 °C, ethanol | HPLC-DAD | [24] |
| Grape seeds | Polyphenols | PEF: 5 kV/cm, 1–5 pulses, 30% ethanol | UV-Visible | [25] |
See text for the corresponding solvent-free technique abbreviations.