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. 2022 May 18;86:106044. doi: 10.1016/j.ultsonch.2022.106044

Table 2.

Optimized experimental conditions and yields (mean ± SD) of LFUS-assisted extraction. Experiments marked with asterisk employed LFUS along with another major technique or lasted longer than the net LFUS treatment time.

Raw material To be extracted Device Power
 Amp.
 Time
 T
 Extraction medium Ratio
 Yield Unit Reference
(W) (%) (min) (°C) (ml/g)
barley flour total phenolics bath 200 20 50 97 % ethanol 37 24.76 ± 0.15 mg/g [107]
barley flour phenolic acids bath 200 18 50 100% ethanol 60 19.65 ± 0.09 mg/g [107]
hull-less barley seeds total phenolics bath 2x10 20 ethanol/acetone/water 7:7:6 v/v/v 300.4 mg/100 g [108]
buckwheat sprouts flavonoids bath 700 40 56 80% [choline chloride/triethyene glycol 1:4] in water 50 21.1 ± 1.2 mg/g [77]
oat bran total phenolics bath 600 15 70 80% ethanol 10 173 mg/100 g [73]
hull-less oat seeds total phenolics bath 2x10 20 ethanol/acetone/water 7:7:6 v/v/v 70.3 mg/100 g [108]
black quinoa total phenolics bath 10 40 80% ethanol 20 236.37 ± 5.26 mg/100 g dm [74]
black rice free phenolics bath 2x15 20 methanol/water 85:15 40 443 ± 31 mg/100 g [72]
black rice bound phenolics bath 90 40 NaOH 2 M 20 116.1 ± 2.2 mg/100 g [72]
black rice bran total phenolics bath 230 23 36 23.8% ethanol (pH 2.5) 1978 ± 101 mg/100 g [109]
purple rice bran total phenolics bath 230 16 31.7 31.2% ethanol (pH 2.4) 2232 ± 115 mg/100 g [109]
black rice husk total phenolics bath 10 49.5 67.3% ethanol 40.8 1.72 mg/g [110]*
black rice husk flavonoids bath total 49.5 67.3% ethanol 40.8 3.01 mg/100 g [110]*
black rice husk anthocyanins bath 10 49.5 67.3% ethanol 40.8 3.36 mg/100 g [110]*
wild rice flour flavonoids bath 200 51.2 76.6% [choline chloride/1,4-butanediol 1:6] in water 27 9.3 mg/g [75]
rye seeds total phenolics bath 2x10 20 ethanol/acetone/water 7:7:6 v/v/v 189.2 mg/100 g [108]
red sorghum bran total phenolics bath 200 21 53% ethanol 52 49.74 ± 0.88 mg/g dm [111]
triticale seeds total phenolics bath 2x10 20 ethanol/acetone/water 7:7:6 v/v/v 49.4 mg/100 g [108]
wheat bran phenolic acids bath 120 23 45 ethanol 30 [112]
soft wheat bran total phenolics bath 120 40 50 80% [glycerol/citric acid/glycine 4:1:1 mol/mol/mol] in water (pH 2.9) 30 8.7 ± 0.9 mg/g [76]*
soft wheat bran total phenolics bath 120 40 50 80% [glycerol/citric acid/glycine 4:1:1 mol/mol/mol] in water (pH 2.9) 30 94.6 ± 3.0 mg/g [76] (+heat)*
wheat chaff total phenolics bath 500 10 25 22.5% ethanol (w/w) in water 32 2.572 ± 0.074 mg/g [89]
wheat chaff total phenolics bath 500 10 25 ethanol/ammonium sulfate 24.3:23.8 (w/w) in water 34 2.67 ± 0.07 mg/g [89]
wheat seeds total phenolics bath 2x10 20 ethanol/acetone/water 7:7:6 v/v/v 166.8 mg/100 g [108]
wheat germ total phenolics bath 30 50 ethanol 20 646.94 mg/100 g [70]
wheat bran total phenolics bath 250 25 60 64% ethanol 20 3.12 ± 0.03 mg/g [68]
chia flour total phenolics probe 400 100 15 methanol 10 194 ± 11 mg/100 g [113]
purple corn bran anthocyanins probe 400 35 (4/8 s on/off) 40 95% ethanol/0.1 M citric acid/water 4:1:3 8 3.63 ± 0.11 g/kg [71]
purple corn anthocyanins probe 105 90 70 74% ethanol 26 0.45 ± 0.01 g/kg [80]
purple corn cob anthocyanins probe 500 50 30 (5/10 s on/off) 60 50% ethanol 20 240.2 μg/g [79]
purple corn cob total phenolics probe 500 50 30 (5/10 s on/off) 60 50% ethanol 20 27.7 mg/g [79]
finger millet seed coat total phenolics probe 550 30 25 (20/20 s on/off) 55 50% ethanol 30 21.05 ± 0.47 mg/100 g [66]
red quinoa flour total phenolics probe 250 60 15 75 50% ethanol 10 2.62 ± 0.17 g/100 g extract [114]
rice bran free phenolics probe 315 30 55 80% ethanol 60 7.1 ± 0.3 mg/g [115]
wheat seeds from distiller total phenolics probe 400 100 0.5 0 water 20 [67]*
black wheat bran total phenolics 300 40 50 80% ethanol 2592 ± 109 μg/g [116]
teff seeds total phenolics 120 2x5 (30/10 s on/off) 30 water/ethanol/methanol 49:26:25 v/v/v 20 213.1 ± 6.9 mg/100 g [69]
teff seeds flavonoids 120 2x5 (30/10 s on/off) 30 water/ethanol/methanol 49:26:25 v/v/v 20 106 ± 14 mg/100 g [69]
tartary buckwheat seeds flavonoids 200 21 60 72% methanol 250 3.94 ± 0.62 g/100 g [117]
red rice bran anthocyanins 400 55.2 acidified ethanol 78.37 % (pH 2.3) 17.5 5.51 mg/g [118]
corn silk flavonoids 500 21.5 33.75% ethanol 20 1.13 g/100 g [119]
chia seeds oil bath 176 40 50 ethyl acetate 12 27.19 ± 0.08 g/100 g [120]
corn germ oil bath 20 40 cellulase and α-amylase in water 66.25 ± 0.77 % recovery [85]*
rice oil bath 123 37 42 hexane 10 76.93 ± 0.52 % recovery [87]
rice bran oil bath 100 60 n-hexane 5 20.35 g/100 g [121]
rice bran oil bath 70 25 water (pH 12) 20 g/100 g [84]*
rice bran and wax oil probe 300 30 45 0.03 M NaOH 12 17.2 g/100 g [82]
rice bran oil probe 93 26 (5/5 s on/off) 35 ethanol 6 10.8 ± 5.5 g/100 g [86]
rice bran oil probe 160 40 40 supercritical CO2 14.82 g/min 12.65 g/100 g [88]*
wheat chaff xylo-oligosaccharides bath 500 10 25 water 32 15.2 ± 0.1 mg/g [89]
wheat chaff xylo-oligosaccharides bath 500 10 25 ethanol/ammonium sulfate 24.3:23.8 (w/w) in water 34 16.02 ± 0.74 mg/g [89]
wheat bran arabinoxylan bath 180 70 50 4.5 g/l endoxylanase 20 142.6 ± 1.7 mg/g [99]*
hull less barley flour β-glucans probe 500 99 4.8 50 water (pH 5) 10 3.87 g/100 g [96]
enzyme free barley flour β-glucans probe 400 16 (0.9 cycle) 55 water 10 65.6 ± 1.2 % recovery [92]
brewer’s spent grain arabinoxylan probe 750 100 10 (5/5 s on/off) 2 M KOH 25 20.3 ± 0.4 g/100 g [95]*
corn cob xylan probe 200 10 70 5% NaOH 25 36.8 g/100 [90]*
corn bran arabinoxylan probe 500 25 70 0.3% NaOH 30 27.78 ± 0.17 g/100 g [97]
dried corn silk polysaccharides 250 17 56 water 20 6.02 ± 0.02 g/100 g [98]
wheat bran heteroxylans probe 100 5 40 5% NaOH 15 45.6 g/100 [91]*
dewaxed wheat straw hemicellulose probe 100 35 35 0.5 KOH 30 25.5 g/100 [94]
chia seeds hetero-polysaccharides probe 400 40 60 (1/1 s on/off) 50 water (pH 9) 30 10.39 ± 0.57 g/100 [93]*
quinoa protein bath 320 20 25 water buffered pH 9 5 4.10 ± 0.18 g/100 g [101]
rice dreg protein probe 448 20 (10/6 s on/off) 50 0.08 M NaOH 20 88.44 ± 0.40 % recovery [100]
defatted wheat germ protein probe 363 24 (2.4/2 s on/off) Na-docusate/isooctane/KCl reverse micelles in water 100 57 % recovery [102]
corn meal carotenoids probe 900 >60 38 ethanol 6 [106]
corn gluten meal zeaxanthin bath 250 45 56 95% ethanol 7.9 212 μg/g [122]
corn gluten meal lutein bath 250 45 56 95% ethanol 7.9 185 μg/g [122]
malted barley flour α-amylase probe 200 25 20 (5/5 s on/off) 30 50 mM Na phosphate pH 8 5.3 213.46 μmol/(min g) [123]
quinoa seed hulls betacyanins probe 70 9.2 s (0.6 cycle) water 100 96.5 mg/100 g wb [103]
quinoa seed hulls betaxanthins probe 90 40 s (0.7 cycle) water 100 201 mg/100 g wb [103]
rice bran γ-oryzanol probe 500 40 40 45 soybean oil 5 493 ± 44 μg/g oil [104]
rice bran α-tocopherol probe 500 40 40 45 soybean oil 5 139 ± 18 μg/g oil [104]
rice bran γ-tocopherol probe 500 40 40 45 soybean oil 5 212 ± 31 μg/g oil [104]
rice bran δ-tocopherol probe 500 40 40 45 soybean oil 5 241 ± 23 μg/g oil [104]
red rice seeds melatonin probe 200 30 10 (0.2 cycle) 40 50% methanol in water pH 3.5 2.5 72.67 % recovery [124]
red rice seeds tryptophan and derivatives probe 200 30 5 (0.7 cycle) 30 8% methanol in water pH 3 5 100 % recovery [125]
sorghum husk biocolorants probe 360 20 (2/2 s on/off) 55 acidified ethanol/water 70/30 30 16.7 ± 0.6 g/100 g [105]