Table 1.

Principle involved, along with various sources, compounds, and process conditions employed in maceration

Principle	Sources	Compounds extracted	Process conditions	References
Heating, infusion	Chokeberry fruit	Phenols, Anthocyanins	50% ethanol, 1:20, particle size of 0.75 mm	Zhang et al. 2018
	Dried root of S. baicalensis Georgi	Baicalein	70% ethanol	Xie et al. 2019
	Salvia officinalis	Rosmarinic acid, Carnosol	Boiling water or 50% hydroethanolic solution, 5 days, room temperature	Vieira et al. 2020
	Piper betle (betel) leaves	Eugenol, Eugenol acetate	100% acetone, 1:5, 72 h, room temperature	Das et al. 2019
	Anthemis cotula L. (stinking chamomile)	Anthecotuloid, Caffeoyl quinic acid and quercetin	96% ethanol, 1:20, room temperature, overnight	Sut et al. 2019
	Blackcurrant leaves	Polyphenols (TPC), Flavonoids (TFC), and Proanthocyanidin oligomers (OPC)	Water, 1:100, 500 rpm, 7 h, 30 °C	Cao-Ngoc et al. 2020
	Red algae Gracilaria gracilis	Allophycocyanins, Phycoerythrins, and Phycocyanins	M phosphate buffer, 10 min; 1:50	Pereira et al. 2020
	Papery skin of Allium cepa L. var. ascalonicum (fractions of Maja Cipanas onion)	Anthocyanin, Alkaloids, Polyphenols, Tannins, Flavonoids	70% ethanol + HCl (2 N), 1:10 pH: 1, 24 h, 40 °C	Saptarini and Wardati 2020