| The sample was homogenized in a blender, centrifuged, and vacuum filtered. |
The solid residue was mixed with 50% (v/v) water/acetone at 90 °C for 45 min, then evaporated under reduced pressure and filled with water to a certain volume, and stored at -18 °C. |
Shui & Leong (2004)
|
| All the sample had uniform color, maturation time and size. The sample was washed with tap water followed by distilled water, then homogenized in a blender. |
25 g of sample was mixed in water at a ratio of 1:10 (w/v). An ultrasonicator was used in low light conditions at different times (15, 30, 45, 60 min) at 25 ± 1 °C. The residues were dissolved in the same ratio mentioned. The extracts were filtered (Whatman No. 1) and concentrated in a rotary evaporator, and finally the concentrate was lyophilized. |
Annegowda et al. (2012)
|
The vegetable sample was obtained from tart-type and honey-type A. carambola L., classified in two maturity stages: 3 and 4.
The sample was washed with running water and dried in an oven, then later ground. |
20 g were placed in 600 mL of boiling water at a ratio of 1:30 (w/v), subsequently filtered (Whatman No.4) and the extract concentrated using a rotary evaporator at 70 °C. The sample was stored at 4 °C. |
Abdullah & Noriham (2014)
|
| The sample was washed and cut into small parts. |
100 g were placed in 200 mL of water at a 1:2 (w/v) ratio. It was then immersed in a 40 °C water bath and after 24 h the extract was filtered through filter paper and evaporated at 40 °C. The concentrate was stored at 4 °C. |
Khanam et al. (2015)
|
| The sample was chosen from fruit not too mature or damaged; it was cut into uniform size. A part of the sample (5 kg) was stored in the shade and another dried in the sun for 4 days, then it was milled in a blender. The other part of the sample was used fresh. |
200 g DM and 2,000 g FM were placed in 500 and 5,000 mL at a ratio of 2:5 (w/v) in water/acetone at 60% (v/v). The mixture was stirred for 3 h at room temperature, then the extracts filtered and evaporated. The aqueous portion was dried in a hot air oven at 50 °C. |
Chauhan & Kapfo (2016)
|
| Extraction using ethanol and mix polar solvents |
| The samples obtained were peeled and homogenized in a blender. |
25 mL of 50% (v/v) ethanol was added to a sample using a 1:10 (w/v) ratio. The sample was sonic and mixed in a vortex for 60 s. The extract was centrifuged at 2,000 g for 5 min at room temperature and finally filtered. |
Leong & Shui (2002)
|
| Whole samples weighing between 10 and 30 g (including peel) were crushed for 1 min using a blender then homogenized in a mortar. |
The sample was mixed in 100 mL of 50% (v/v) ethanol with stirring for 10 min and was subsequently filtered. The supernatant was used for analysis, it was stored at -20 °C. |
Lim et al. (2007)
|
| NR |
The sample was mixed with 60% (v/v) ethanol. The extract was concentrated by means of a rotary evaporator. |
Muñoz-Jáuregui et al. (2007) |
| NR |
4 g in 8 mL of 50% (v/v) ethanol at a ratio of 1: 2 (w/v), at room temperature for 30 min with occasional stirring, then the extract was centrifuged at 2,000 xg for 15 min. |
Ali et al. (2010)
|
| The samples were washed with running water and the ends of the fruit removed. It was then cut into uniform pieces and homogenized in a blender for 2 min. Subsequently it was stored at -80 °C and lyophilized for 3 days, then the sample was ground through a fine mesh and stored at -20 °C. |
2 g in 50 mL of ethanol 70% (v/v) at a ratio of 1:25 (w/v), stirring at 200 rpm for 120 min at 50 °C. The mixture was centrifuged at 3,000 rpm for 15 min at room temperature and the supernatant was stored at –20 °C. |
Yan et al. (2013)
|
| The samples were selected for uniformity in size, color, maturation stage and without any damage. They were washed, their peel was removed manually and cut into small parts. |
100 g in 200 mL of ethanol at a ratio of 1: 2 (w/v), it was immersed in a water bath at 40 °C and after 24 h the extract was filtered and evaporated at 40 °C. The concentrate was stored at 4 °C. |
Khanam et al. (2015)
|
| Ripe samples were obtained and a juice prepared using a domestic juice processor. The resulting pomace was dried at 50 °C for 12 h, then ground and stored at -20 °C. |
The sample was mixed in acidified ethanol (1% 1N hydrochloric acid, pH 3.0) at a ratio of 1:10 (w/v) at different temperatures (18, 25, 40, 55, 61 °C) and concentrations of solvents (43, 50, 65, 80, 86%). The extracts stirred for 3 h. They were then spun at 3,000 rpm for 15 min. |
Saikia et al. (2015)
|
| The collection was carried out twice. The samples obtained were in the same stage of maturation and without any damage. The samples were cut into small pieces to be lyophilized and ground, then stored at -20 °C. |
A hydroalcoholic extraction was performed (the relationship is not reported). |
Guevara et al. (2019)
|
| Extraction using methanol and mix polar solvents |
| The sample was cut and frozen with liquid nitrogen, it was stored at -20 °C prior to extraction. |
20 g of sample was placed in 80 mL of 100% (v/v) methanol at a ratio of 1: 4 (w/v), mixed in a blender for 1 min and subsequently filtered. The residue from the extract was re-extracted and filtered. Finally the extracts were concentrated in a rotary evaporator at 40 °C. |
Mahattanatawee et al. (2006)
|
| The samples were selected for uniformity in texture, size and color; They were washed with distilled water and the sample subsequently homogenized by means of a kitchen mixer for 3 min. The vegetable sample was exposed to UV light at different times from 0 to 60 min. |
A ratio of 1:10 (w/v) was used, extraction was carried out with stirring at 1,100 rpm for 3 h at 25 ± 1 °C. Subsequently, it was filtered (Whatman No. 1) at 300 g for 15 min and the supernatant was concentrated by means of a rotary evaporator at 50 °C. Finally it was lyophilized and stored at 4 °C. |
Bhat et al. (2011)
|
| A part of the sample was cut for analysis while fresh, and the other part of the sample was lyophilized for 3 days. |
The extraction was carried out by means of a stirrer in a water bath at 40 °C for 1 h. Filtered and evaporated at a temperature of 40 °C. |
Shofian et al. (2011)
|
| The samples were selected for uniformity in texture, size, color, maturity and without apparent damage from microorganisms. They were washed with running water followed by distilled water 2 to 3 times. |
25 g of sample was mixed with distilled water and methanol in a ratio of 1:10 (w/v) in a kitchen blender. Then they were sonicated at different times (15, 30, 45, 60 min) at 25 ± 1 °C and in low light. The residues were dissolved in the same ratio until the extract was clarified. The extract was then filtered (Whatman No. 1) and concentrated in a rotary evaporator and finally lyophilized. |
Annegowda et al. (2012)
|
| The samples were collected in their mature stage, washed with running water, cut and liquefied for 2 min. |
10 g of sample was placed in 40 mL of methanol at a ratio of 1: 4 (w/v) using an orbital shaker, then filtered through filter paper. The residue was re-extracted and filtered. |
Murillo et al. (2012)
|
The samples were obtained in the mature stage and stored at 5 °C, and only those with no visible damage were analyzed.
The sample was washed at room temperature and cut into 2 x 2 cm pieces, then stored in polypropylene boxes with transparent lids. Two treatments were performed: one group was stored in the dark and the other group under fluorescent light, both treatments were exposed to 5 ± 1 °C for 12 days. |
The vegetable sample was extracted at a ratio of 1: 3 (w/v) for 1 h at 40 ± 1 °C. then filtered through filter paper (Whatman No. 1) and the supernatant was re-extracted with fresh solvent following the above procedure. Subsequently, the extract was concentrated in a rotary evaporator. |
Zainudin et al. (2012)
|
| The samples were collected during three consecutive weeks, washed with deionized water and dried at room temperature, and then ground. |
The samples were mixed with methanol at a ratio of 1:10 (w/v), stirring for 4 h under low light. The extract was filtered and concentrated by a rotary evaporator. |
Batiston et al. (2013)
|
| Ripe and immature samples were collected and peeled manually, and the samples were ground using liquid nitrogen and stored at -80 °C. |
5 g of sample was placed in 50 mL of 80% (v/v) methanol at a ratio of 1:10 (w/v), using an orbital shaker at 150 rpm for 2 h at room temperature. The extract was filtered (Whatman No. 1) and evaporated at 45 °C for 1 h. The concentrate was re-dissolved in 5 mL of 80% (v/v) methanol and stored at -80 °C. |
Lim & Lee (2013)
|
| The samples were obtained in the mature stage, washed and cut into cubes, after which they were lyophilized and ground. |
The lyophilized samples were consecutively extracted with 100% methanol (v/v) in 1:10 (w/v) ratio for 1 h. They were subsequently filtered and evaporated by means of a rotary evaporator. The extracts were stored in airtight bottles and rinsed with nitrogen gas. They were then stored at -20 ± 1 °C. |
Zainudin et al. (2014)
|
| The samples obtained were stored at 4 °C. 50 g of fruit were cut into small pieces. |
50 g of sample was placed in 80% (v/v) methanol at a ratio of 1: 3 (w/v) with stirring for 24 h at room temperature. The extract was filtered and then centrifuged at 8,000 rpm for 15 min and the supernatant was used for subsequent analyzes. |
Adiyaman et al. (2016)
|
| The samples were washed with tap water and kept outdoors for a few hours. The fruit was then manually peeled using a peeler, cut into small pieces, and oven dried at 40 °C for 14 days. |
10 g of sample was mixed for 1 h in 70% (v/v) methanol using a shaker, then filtered through Whatman paper and re-extracted twice using new solvent. The 3 extracts were concentrated in a rotary evaporator at 40 °C. |
Rahman et al. (2016)
|
| The samples were obtained in the semi-mature to mature stage. |
2 g of sample was mixed in 50 mL of 80% (v/v) methanol for 5 min. The extract was then filtered and stored in dark bottles at 4 °C. |
Recuenco & Lacsamana (2016)
|
| The samples were washed and dried in the shade. They were then pulverized in an electric mill with a mesh size of 60. |
A soxhlet apparatus was used for the extraction. First the sample was defatted with 250 mL of 98% petroleum ether for 6 h, then 250 mL of chloroform were used for 9 h and finally 250 mL of methanol. The extract was filtered (Whatman No. 1) and concentrated in a rotary evaporator at 40 °C. |
Verma et al. (2018)
|
| Extraction using acetone |
| NR |
100 g of fresh sample was mixed with acetone/water 70:30 (v/v) by means of a blender for 24 h at 4 °C. It was then filtered and the residue mixed with absolute methanol, leaving it to macerate for 24 h at 4 °C. Acetone was removed by vacuum filtration at 37 °C and the aqueous residue was washed with dichloromethane. The extract was concentrated under vacuum at 37 °C. The concentrated extract was divided into two parts. One was lyophilized and re-dissolved in methanol in a ratio of 1: 5 (v/v) which was used for the quantitative analysis of phenolic compounds. The second part was used to determine antioxidant activity. |
Luximon-Ramma et al. (2003)
|
| The samples were homogenized in a blender, then centrifuged and filtered. The liquid portion (juice) was used directly for the total antioxidant capacity and phenolic. The solid portion (residue) was dried in a lyophilizer. |
Different proportions of mixtures of solvents water/acetone and water/ethanol (0, 30, 50, 70, 100%) were used, as well as temperatures: 30, 50, 70, 90 °C and extraction times: 15, 30, 45, 60 min. |
Shui & Leong (2006)
|
| The samples were obtained from four cultivars: Hong from Zhanjiang; Taiguo from Guangzhou Park; Honglong and Xiangmi from Huazhou; and Shantou from cities in Guangdong province. They were chosen with the same degree of maturity and stored at -20 °C. |
For the extraction of free phenolic compounds, 25 g was mixed in 80 ml 80% acetone for 5 min. Subsequently, the extract was centrifuged at 2,500 g for 10 min. The entire process was carried out twice. The supernatants obtained were combined and filtered through No. 1 filter paper, the extract was concentrated at 45 °C and stored at -45 °C.
For the extraction of bound phenolic compounds, the residues from the previous extraction were digested for 90 min, stirring at room temperature using 50 mL of sodium hydroxide together with a stream of nitrogen. The digested sample was acidified with hydrochloric acid (pH 2) and extracted five times with ethyl acetate, followed by contraction of the extract in a rotary evaporator at 45 °C. The rotavaporated extracts were diluted with 5 mL of distilled water and stored at 40 °C. |
Pang et al. (2016)
|
| Extraction using diethyl ether |
| The samples were peeled and liquefied to be stored at 4 °C. |
20 mL of diethyl ether was used and the remaining solution was stored at -20 °C for one day. It was subsequently centrifuged at 9,000 rpm for 10 min, the supernatant transferred to a separating funnel and 3 extractions were made with 20 mL of this solvent. Anhydrous sodium sulfate (spatula tip) was added to the organic extract, then filtered and passed through a rotary evaporator at 30 °C. The extract was mixed with methanol/water (1: 1) and then filtered through a 0.20 µm membrane and analyzed by chromatography. |
Esteban Muñoz et al. (2018)
|
| Extraction without solvent |
| The samples were washed, then the juice of the sample was obtained by means of a domestic juicer. The juice was filtered through a muslin cloth and divided into five batches. The authors analyzed: |
Saikia et al. (2016)
|
| 1. Fresh juice. |
| 2. Conventional juice, thermally pasteurized: 100 mL of freshly squeezed juice was heated in a glass tube in a thermostatic water bath at 75 °C for 3 h. |
| 3 and 4. Microwave pasteurized juice (M600W and M900W): 20 mL of pasteurized juice was heated at 600 and 900 W for 30 s in a microwave oven at 75 and 80 °C, respectively. |
| 5. Sonicated juice: 100 mL of freshly squeezed juice were sonicated in an ultrasound bath (100 watt power and 30 ± 3 KHz frequency) for 30 min at 50 ± 1 °C, then all batches were cooled to 30 °C and stored at -20 °C. |
| The samples were washed under running water and dried on tissue paper. The edible part was manually separated with a stainless steel knife, crushed in a mixer and filtered manually with a cloth and 100 mesh; 0.15 mm diameter. A juice was obtained and this was used to carry out the analysis of the compounds of interest. |
Thomas et al. (2016)
|
| Samples from two cultivars (Arkin and Honey sweet) were analyzed and washed with running tap water followed by distilled water. Then they were cut into 0.5 cm pieces to be homogenized. They used three drying methods: by means of an oven, a dehydrator and in the sun. The samples dried in the oven and by means of the dehydrator were kept at 65 °C for 4 h. The sun-dried samples were kept for 2 days. |
Ruvini et al. (2017)
|
| The samples were obtained for uniformity of color and degree of maturity. They were disinfected and manually peeled, after which they were crushed and stored at -80 °C. |
Otero et al. (2020)
|
| The sample was baked for 2 weeks until it matured, then the vegetable matter was cleaned and mixed in a fine homogenizer. The fiber and seeds were removed from the juice obtained by means of filtration through a filter cloth. The juice was then freeze dried and refrigerated in a dark bottle. |
Pothasak et al. (2020)
|
Phenolic profile and antioxidant capacity of fruit Averrhoa carambola L.: a review