Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review.

By Arwa Mustafa, C. Turner. Analytica Chimica Acta, 2011

965 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/d115a99cf8ca465ffbaba64a75964ec037995a36

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In Biochemistry

In Food Science

Citations in the corpus

Algal extracts: Technology and advances (2014, methodology): “PLE Significantly reduces the quantity of solvents used [5,45,82,86] Is a much faster technique than other solvent extraction techniques, short operating time [45, 82, 86, 89] A wider range of solvents can be used for PLE extraction than for SFE [5]—is more flexible than SFE in terms of bioactive co”
Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources (2017, background): “PLE is based on the use of solvents at elevated temperature and pressure to extract target components from various matrices [96,97].”
Green technologies for the extraction of bioactive compounds in fruits and vegetables (2018, methodology): “The combination of sample preparation and analytical techniques is a strategy that is primarily utilized to save energy and resources (Mustafa & Turner, 2011).”
Extraction of Flavonoids From Natural Sources Using Modern Techniques (2020, background): “The effect of the temperature generates a high solubility of the analytes extracted in the solvent because the increase in temperature reduces the viscosity resulting in an increase in the extraction rates of the analyte by diffusion to the solvent (Mustafa and Turner, 2011; Evstafev and Chechikova,”
A critical analysis of extraction techniques used for botanicals: Trends, priorities, industrial uses and optimization strategies (2018, background): “PLE has easy automation, shorter analysis time, higher repeatability, smaller amount of solvents, lower risk of using toxic solvents and keeping the samples in a light- and oxygen-free environment [43].”