Table 4.

Principle, sources, compounds, and process conditions employed in ultrasound-assisted extraction

Principle	Sources	Compounds extracted	Process conditions	References
Cavitation induces collisions and shear in the reaction mixture which leads to disruption of solid particles	Banana bract	Dietary fiber	NaOH, 20 kHz, 10 min	Kumar et al., 2021
	Grape seed	Malic acid and Tartaric acid	Water and methanol, 24 kHz, 5 and 10 min
	Bitter gourd	Total polyphenols or GAE (gallic acid equivalents)	Water, 68.4 °C, 11.6 min, vegetable to water ratio: 0.3 g/L	Chakraborty et al. 2020
	Tannat grape pomace	Polyphenols and Total anthocyanins	Ethanol, 1:20, 30 °C	González et al. 2020
	Saffron (Crocus sativus) petals	Crocin,Ssafranal, Catechin, and Epicatechin	Distilled water and NaCl, 40.61 min, power: 135.3 W, 5 g of dried petals added into 100 mL of distilled water containing 0.3 g NaCl	Hashemi et al. 2020
		Delphinidin 3,5-di-O-glucoside
		Quercitin 3-O-glucoside,
	Stevia rebaudiana Bertoni leaves	Steviol glycosides, Phenolic compounds	Water, 100 °C, 24 h	Žlabur et al., 2015
	Agaricus bisporus L	Ergosterol, Gallic acid	Ethanol, 15 min, 375 W	Heleno et al., 2016
	Anthemis cotula L. (stinking chamomile)	Anthecotuloid, Caffeoyl quinic acid and Quercetin	96% ethanol, 1:20, 60 min, 30 °C	Sut et al. 2019
	Morinda citrifolia L. fruits	Noni polysaccharides	Distilled Water, 1:33, 78 °C, 81.7 min	Li et al. 2020