Table 1
Examples of lab-scale comparisons of extraction yields for alternatives solvents with hexane.
| Solvent | Oilseed | Scale | Preparation | YDN | Impurities % | YDC | Source |
|---|---|---|---|---|---|---|---|
| 2MeOx | Salmond | 25 g Soxhlet (8h) | Lyophilisation | +2% | Cascantet al., 2017 | ||
| 2MeOx | Black cumin | Soxhlet (8h) | Ground | +14% | Bourgouet al., 2021 | ||
| 2MeOx | Basil | Soxhlet (6) | Ground | +13% | Bourgouet al., 2021 | ||
| 2-MeOx | Rapeseed | Soxhlet (8h) | ? | –0.7% | Sicaire et al., 2015 | ||
| EA | Spent coffee | 10 g Soxhlet (6h) | Drying <10% w.c. | +8.9% | 7% | +16.8% | Loyao Jr et al., 2018 |
| EA | Salmond | 25 g Soxhlet (8h) | Lyophilisation | –3% | Cascant et al., 2017 | ||
| EtOH | Spent coffee | 10 g Soxhlet (6h) | Drying <10% w.c. | –8.7% | 37% | +45.7% | Loyao Jr et al., 2018 |
| EtOH | Rapeseed (Astrid) | 15 g Soxhlet (6h) | Coarsely ground | –81% | 50.0% | –62% | Li et al., 2014 |
| EtOH | Salmond | 25 g Soxhlet (8h) | Lyophilisation | +6% | Cascant et al., 2017 | ||
| EtOH | Baru almonds | 15 mL reactor | 1.6 − 2.4 mm | –20% | Souza et al., 2020 | ||
| EtOH | Quercus suber fruits | Soxhlet (5h) | Coffee mill | 76% | +320% | Ferreira-Dias et al., 2003 | |
| EtOH 95% | Sunflower collets | 10 g + 180 mL solv. | Ground | –2.5% | 31% | +41% | Baümler et al., 2016 |
| EtOH 99% | Rapeseed | 20 g 1:17 60°C 4h | –12% | 11% | +6% | Sánchez et al., 2018 | |
| EtOH 99% | Rapeseed | 20 g 1:17 60°C 4h | Microwaves | –2% | 10% | +7% | Sánchez et al., 2018 |
| EtOH 99% | Rapeseed | 5.7 g Erlenmeyer | Flakes dried 3% | –59% | Perrier et al., 2017 | ||
| EtOH 99% | Rapeseed | 5.7 g Erlenmeyer | Flakes dried 3%+US | –55% | Perrier et al., 2017 | ||
| EtOH+IPA | Baru almonds | 15 mL reactor | 1.6 − 2.4 mm | +18% | Souza et al., 2020 | ||
| IPA | Spent coffee | 10 g Soxhlet (6h) | Drying <10% w.c. | –6.3% | 27% | +28.2% | Loyao Jr et al., 2018 |
| IPA | Rapeseed (Astrid) | 15 g Soxhlet (6h) | Coarsely ground | +25.5% | 12.1% | +42.8% | Li et al., 2014 |
| IPA | Salmond | 25 g Soxhlet (8h) | Lyophilisation | –9% | Cascant et al., 2017 | ||
| IPA | Baru almonds | 15 mL reactor | 1.6 − 2.4 mm | +8% | Souza et al., 2020 | ||
| IPA 99% | Rapeseed | 5.7 g Erlenmeyer | Flakes dried 3% | –14% | Perrier et al., 2017 | ||
| IPA 99% | Rapeseed | 5.7 g Erlenmeyer | Flakes dried 3%+US | –4% | Perrier et al., 2017 |
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