Table 1.
PEF Assisted extraction of Bioactive compounds.
| Ref. | Raw Material | Extraction Technique | Pretreatment Condition | Extraction Condition | Solid-Solvent Ratio | Solvent | Yield | TPC | DPPH | FRAP | IC50 | TFC | TAC | TCC |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| [65] | Cinnamon (Cinnamomum verum) powder | PEF-assisted extraction | Frequency: 1 Hz Voltage: 2–6 5.12 kV/cm No. of pulses: 40–60 NR |
Temperature: ambient Time: 48 h | 1:10 w/v | Ethanol 100 mL |
5.06 % | 505.9 mg GA/kg | 91.7% | NR | NR | NR | NR | NR |
| [66] | Nepeta binaludensis | PEF-assisted extraction | No. of pulses:60 Frequency: 1 Hz Voltage: 6 kV No. of pulses: 60 |
Temperature: ambient Time: 48 h |
1:10 w/v | Ethanol 100 mL |
11.36% | 417.85 mg GA/g | 74.8% | 1688.53 µmol Fe2+/g | 0.32 mg/mL | NR | NR | NR |
| [24] | Thinned peach (Prunus persica) | PEF-assisted extraction | EFS: 0 kV/cm Specific energy: 0.61–9.98 kJ/kg Pulse frequency: 1 Hz No. of pulses per time: 30–150 µs |
Temperature: 35 °C Time: 10 h |
NR | Methanol 80% 200 mL water–methanol solvent |
NR | 83.3 mg GAE/100 g | 57.8 % | NR | NR | 54.3 CE/100 g |
NR | NR |
| [67] | Tomato (Solanum lycopersicum) peel | PEF-assisted extraction | EFS:5 kV/cm Total specific energy: 5 kJ/kg |
- | 1:40 g/mL | Acetone | NR | NR | 4.2 ± 0.4 mmol TE/100 g FW | NR | NR | NR | NR | 80.4 ± 2.2 mg/100 g FW |
| - | Temperature: 50 Time: 4 h Speed: 160 rpm |
5.2 ± 0.4 mmolTE/100 g FW | 84.0 ± 8.3 mg/100 g FW | |||||||||||
| [68] | Sweet Cherries (Prunus avium) | PEF-assisted pressing | Variable field strength: 1 kV/cm Frequency: 5 Hz Pulse width: 20 µs Total specific energy input: 10 kJ/kg |
Pressure: 1.64 bar Time: 5 min |
NR | NR | Juice yield40% | NR | NR | 27.4% | NR | NR | 29.2 ± 1.1 mg/100 mL | NR |
| Sweet cherries (Prunus avium) press cake | PEF-assisted extraction | Variable field strength: 0.5–1 kV/cm Frequency: 5 Hz Pulse width: 20 µs Total specific energy input: 10 kJ/kg |
Time: 24 h Temperature: 25 °C |
5:1 mL/g Solvent–cake ratio |
Acidified aqueous ethanol (50% ethanol; 0.5%HCl, v/v) |
NR | NR | NR | 21.0% | NR | NR | 218.0 ± 14.8 mg/100 mL | NR | |
| [15] | Moringa olifera dry leaves | PEF-assisted extraction | EFS: 7 kV/cm | Time: 40 min Temperature: ambient Pulse duration: 20 ms Pulse interval: 100 µs |
NR | NR | NR | 40.24 mg GAE/g of dry matter | 98.31 | 108.22 µmoL AAE/g dry matter | NR | NR | NR | NR |
| [63] | Potato (Solanum tuberosum) peels | PEF-assisted extraction | Pulse width:3–25 µs Frequency: 1–450 Hz Electric field: 1 kV/cmSpecific energy: 5 kJ/kg |
Time: 30–240 min Temperature: 20–50 °C Speed: 160 rpm |
1:20 g/mL | Water–ethanol mixture Ethanol concentration 50% |
NR | 1263.5 ± 43 mgGAE/kg FW PP | 877.17/kg FWPP | NR | NR | NR | NR | NR |
| [69] | Date palm (Phoenix dactylifera) | PEF-assisted ethanolic extraction | EFS: 3 kV/cm Frequenc:10Hz |
Time: 6 h | 4:1 v/v | Ethanol–water 300 mL |
NR | 67.35 mg GAE/100 g | 50–72 | NR | 110 µL/mL | 6.75 mg CE/100 g | 2.08 mg/L | 6.10 µg/mL |
| [70] | Tropical almond red leaves (Terminalia catappa) | PEF-assisted extraction | NR | Frequency: 1 Hz Electric field intensity: 0.75 kV/cm No. of pulses: 50 n |
1:10 | Water | 74.6% | 241.40 ± 2.15 mg GAE/g | 93.40 ± 1.23% | NR | 42 mg/mL | NR | NR | NR |
| [59] | Red onion (Allium cepa) | PEF-assisted water extraction | Pulse wide:100 µs Frequency: 1 Hz Electric field intensity: 2.5 kV/cm No. of pulse: 90 Specific energy: 0.23–9.38 kJ/kg |
Time: 2 h Shaking speed: 200 rpm/min Temperature: 42.5 °C |
NR | Distilled water 50 mL |
NR | 102.86 mg GAE/100 g FW | 262.39 % | NR | NR | 37.58 mg QE/100 gFW | NR | NR |
| [71] | Wild blueberries (Vaccinium myrtillus) | PEF-assisted pressing | EFS:3 kV/cm Total specific energy: 10 kJ/kg Frequency: 10 Hz Pulse width: 20 µs |
Time: 8 min Pressure: 1.32 bar |
NR | NR | 56.3 | 45.5% | NR | 35.9 % | NR | NR | 77.5% | NR |
| [72] | Sour cherries (Prunus cerasus) | PEF-assisted pressing | EFS: 5 kV/cm total specific energy input:10 kJ/kg constant frequency: 10 Hz pulse width:20 µs |
Pressing time: 9 min | NR | NR | 37.7 g 100/g1 | 133.90 ± 2.67 mg 100/mL Juice |
NR | 6.60 ± 0.13 μmol TE/mL | NR | NR | 53.30 ± 0.97 mg 100/mL Juice |
NR |
| [73] | Fresh pomelo fruits (Shantian Variety) | - | Number of pulses of 30 Electric field intensity: 4 kV/cm | Temperature: 40 °C | 40:60, v/v | 90 mL ethanol–water | 16.19 mg/mL (naringin) increased by about 20% |
NR | 38.58% increased by 70% |
NR | NR | NR | NR | NR |
| [74] | Thawed blueberries | PEF-assisted pressing | EFSs: 1, 3 kV/cm Total specific energy: 10 kJ/kg Constant frequency: 20 Hz Pulse width: 20 |
Constant pressure: 1.32 bar Time: 8 min |
NR | NR | 36.3 ± 1% | 8.0% | NR | NR | NR | NR | 8.3% | NR |
TPC: Total phenolic content; TFC: Total Flavonoid Content; TCC: Total carotenoid content; DPPH: Diphenyl picrylhydrazyl; FRAP: Ferric-reducing antioxidant power; TAC: Total anthocyanin content; IC50: half-maximal inhibitory concentration; FW: Fresh Water; FWPP: Fresh Weight Potato Peel; NR: Not reported.