Table 3.
Anti-inflammatory activity of natural compounds obtained by PLE and SWE.
| Natural source | Conditions | Compounds | Analytical characterization | Type of study | Remarks | Ref. |
|---|---|---|---|---|---|---|
| Grape stems | PLE - 70% EtOH, 120°C for 10 min | Phenolics (quercetin, catechin, epicatechin, gallic acid, resveratrol) | HPLC-UV | In vitro | Stems showed better activity related to the presence of resveratrol | [37] |
| Grape seeds | PLE - 75% EtOH, 20°C for 11 min | |||||
| Spinach leaves | PLE - 10 MPa, 80°C, 50:50 EtOH:water for 10 min | Phenolic compounds | – | In vitro | PLE extract showed lower activity than SFE extract | [36] |
| Aureobasidium pullulans (fungus) | SWE - Commercial process Itochu Sugar (Aichi, Japan) | Polysaccharide (β-glucan) | HPLC-RID | In vitro | Low molecular weights fractions increased inhibitory activity | [80] |
| Citrus unshiu (peel) | SWE - 165°C for 15 min under a pressure below 3.2 MPa | Flavonoid-hesperidin | HPLC-UV | In vitro | SWE extract showed higher anti-inflammatory response compared to hot water and ethanol extractions (10 mg/mL) | [48] |