J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Review

Volume 28, December 2024, pages 41-49

Microwave-assisted extraction of bioactives in fruits and vegetables: a comprehensive review

**Table 1.** Bioactive compounds in food waste
Sl. No.	Food waste	Bioactive compounds	Reference
1	Tomato waste	Pectin	Lasunon and Sengkhamparn (2022)
2	Blueberry bagasse	Anthocyanins	Ferreira et al. (2020)
3	Black tea waste	Caffeine and catechin	Serdar et al. (2017)
4	Onion peel	Phenols and flavonoids	Das and Mandal (2015)
5	Mango peel	Phenols	Dorta et al. (2013)
6	Grape seed	Phenols	Krishnaswamy et al. (2013)
7	Annatto seed	Polyphenols and carotenoids	Quintero Quiroz et al. (2019)
8	Grapevine residue	Polyphenols	Jesus et al. (2019)
9	Eggplant peel	Phenols and anthocyanins	Doulabi et al. (2020)
10	Hibiscus calyx	Anthocyanins	Cassol et al. (2019)
11	Date seed	Phenolic compounds, dietary fibre, and vitamins	Ranasinghe et al. (2024)
12	Black carrot pomace	Polyphenols	Kumar et al. (2019)
13	Chaya leaves	Phenols	Rodrigues et al. (2020)
14	Fig leaves	Polyphenols and furanocoumarins	Yu et al. (2020)
15	Jackfruit peel	Pectin	Govindaraj et al. (2018)
16	Mango peel	Pectin, polyphenols	Rojas et al. (2015)
17	Pistachio shell	Phenolic compounds	Maccarronello et al. (2024)
18	Pomegranate peel	Phenolic compounds	Kaderides et al. (2019)
19	Saffron tepal	Flavanols, anthocyanins	Cerda-Bernad et al. (2022)
20	Melon peel	Pectic polysaccharide	Golbargi et al. (2021)

Table 1. Bioactive compounds in food waste

Sl. No.

Food waste

Bioactive compounds

Reference

Tomato waste

Pectin

Lasunon and Sengkhamparn (2022)

Blueberry bagasse

Anthocyanins

Ferreira et al. (2020)

Black tea waste

Caffeine and catechin

Serdar et al. (2017)

Onion peel

Phenols and flavonoids

Das and Mandal (2015)

Mango peel

Phenols

Dorta et al. (2013)

Grape seed

Phenols

Krishnaswamy et al. (2013)

Annatto seed

Polyphenols and carotenoids

Quintero Quiroz et al. (2019)

Grapevine residue

Polyphenols

Jesus et al. (2019)

Eggplant peel

Phenols and anthocyanins

Doulabi et al. (2020)

Hibiscus calyx

Anthocyanins

Cassol et al. (2019)

Date seed

Phenolic compounds, dietary fibre, and vitamins

Ranasinghe et al. (2024)

Black carrot pomace

Polyphenols

Kumar et al. (2019)

Chaya leaves

Phenols

Rodrigues et al. (2020)

Fig leaves

Polyphenols and furanocoumarins

Yu et al. (2020)

Jackfruit peel

Pectin

Govindaraj et al. (2018)

Mango peel

Pectin, polyphenols

Rojas et al. (2015)

Pistachio shell

Phenolic compounds

Maccarronello et al. (2024)

Pomegranate peel

Phenolic compounds

Kaderides et al. (2019)

Saffron tepal

Flavanols, anthocyanins

Cerda-Bernad et al. (2022)

Melon peel

Pectic polysaccharide

Golbargi et al. (2021)

**Table 2.** Bioactive compounds extracted through MAE
Sl. No.	Food waste	Bioactive compound extracted	Parameters used	Results	Reference
1.	Sweet lemon peel	Pectin	Microwave power (300 W, 500 W, and 700 W), time (1 min, 2 min, and 3 min), pH (1.5, 2.25, and 3.0)	700 W, 3 min at pH 1.5 gave maximum pectin yield	Rahmani et al. (2020)
2	Saffron tepals	Anthocyanins	Solvent ratio (32.5–77.5 ml/g), extraction temperature (35–75 °C), and time (7.5–12.5 min)	The solvent ratio of 77.5 ml/g, extraction temperature (48 °C), and 9.3 min gave the highest amount of anthocyanins	Jafari et al. (2019)
3.	Olive leaves and flowers	Phenolic compounds	Microwave power (800 W), aqueous ethanol (0–100%), solid to solvent ratio (5–15 mg/ml), temperature (60–110 °C), citric acid concentration (1–5 M)	80% aqueous ethanol, 97.5 °C, 7.5 mg/ml, and 2 M gave maximized yield of antioxidant compounds	Darvishzadeh and Orsat (2022)
4.	Pomegranate waste	Phenols	Microwave power (150–750 W), solvent: solid ratio (10–30 mL/g), extraction time (2–10 min), and ethanol concentration (20–100%)	Ethanol concentration (50%), solvent/ solid ratio (25:1 mL/g), extraction time (4 min), and power (450 W) gave higher extraction yield	Mali and Kumar (2023)
5.	Potato peel	Phenols, ascorbic acid	Microwave power (800 W), methanol (30, 65, and 100%), and solvent to feed (40 mL/2 g)	67.33% aqueous methanol, 15 minutes extraction time gave optimum results	Singh et al. (2011)
6.	Pistachio hull	Phenolic compounds	Microwave power (80–140 W), extraction time (1–5 min), solvent to sample ratio (8:1 to 20:1), and ethanol concentration (30–70%)	140 W, 3 min, 1:14, and 50% strength gave the highest phenolic content	Ozbek et al. (2020)
7.	Legume by-products	Inositol	Temperature (50–120 °C), time (3–30 min), and ethanol strength (0–100%)	50 °C, 30 min and 100% ethanol being the optimal conditions for both pods and seeds	Zuluaga et al. (2020)
8.	Chestnut shells	Phenols	Microwave power (200–1,000 W), time (3–15 min), and solvent concentration (0, 0.05, 0.10, 0.15, 0.2 mol/L) NaOH	800 W, 12 min., and 0.115 mol/L NaOH concentration gave the highest phenolic content	Kocer et al. (2024)
9.	Cashew apple bagasse	Phenols, ascorbic acid, and tannins	Microwave power (280 W, 430 W, and 530 W), time (30 s, 75 s, 120 s), and bagasse to solvent ratio (1:15, 1:22.5, and 1:30)	560 W microwave power, 110 s treatment time, and 1:30 (w/v) bagasse to solvent ratio gave the highest yields with good antioxidant activity	Patra et al. (2021)
10.	Asparagus roots	Phenols, flavonoids, and saponins	Extraction time (15 s, 35 s, 55 s, 75 s, and 95 s), concentration of methanol or ethanol (10%, 30%, 50%, 70% and 90%), microwave power (100 W, 250 W, 400 W, 550 W, and 700 W), solid/liquid (S/L) ratio (1:4, 1:28, 1:52, 1:76 and 1:100 g/mL)	Extraction time 57 s, 63% of ethanol, extraction power 460 W, and S/L ratio 1:68	Zhang et al. (2019)

Table 2. Bioactive compounds extracted through MAE

Sl. No.

Food waste

Bioactive compound extracted

Parameters used

Results

Reference

Sweet lemon peel

Pectin

Microwave power (300 W, 500 W, and 700 W), time (1 min, 2 min, and 3 min), pH (1.5, 2.25, and 3.0)

700 W, 3 min at pH 1.5 gave maximum pectin yield

Rahmani et al. (2020)

Saffron tepals

Anthocyanins

Solvent ratio (32.5–77.5 ml/g), extraction temperature (35–75 °C), and time (7.5–12.5 min)

The solvent ratio of 77.5 ml/g, extraction temperature (48 °C), and 9.3 min gave the highest amount of anthocyanins

Jafari et al. (2019)

Olive leaves and flowers

Phenolic compounds

Microwave power (800 W), aqueous ethanol (0–100%), solid to solvent ratio (5–15 mg/ml), temperature (60–110 °C), citric acid concentration (1–5 M)

80% aqueous ethanol, 97.5 °C, 7.5 mg/ml, and 2 M gave maximized yield of antioxidant compounds

Darvishzadeh and Orsat (2022)

Pomegranate waste

Phenols

Microwave power (150–750 W), solvent: solid ratio (10–30 mL/g), extraction time (2–10 min), and ethanol concentration (20–100%)

Ethanol concentration (50%), solvent/ solid ratio (25:1 mL/g), extraction time (4 min), and power (450 W) gave higher extraction yield

Mali and Kumar (2023)

Potato peel

Phenols, ascorbic acid

Microwave power (800 W), methanol (30, 65, and 100%), and solvent to feed (40 mL/2 g)

67.33% aqueous methanol, 15 minutes extraction time gave optimum results

Singh et al. (2011)

Pistachio hull

Phenolic compounds

Microwave power (80–140 W), extraction time (1–5 min), solvent to sample ratio (8:1 to 20:1), and ethanol concentration (30–70%)

140 W, 3 min, 1:14, and 50% strength gave the highest phenolic content

Ozbek et al. (2020)

Legume by-products

Inositol

Temperature (50–120 °C), time (3–30 min), and ethanol strength (0–100%)

50 °C, 30 min and 100% ethanol being the optimal conditions for both pods and seeds

Zuluaga et al. (2020)

Chestnut shells

Phenols

Microwave power (200–1,000 W), time (3–15 min), and solvent concentration (0, 0.05, 0.10, 0.15, 0.2 mol/L) NaOH

800 W, 12 min., and 0.115 mol/L NaOH concentration gave the highest phenolic content

Kocer et al. (2024)

Cashew apple bagasse

Phenols, ascorbic acid, and tannins

Microwave power (280 W, 430 W, and 530 W), time (30 s, 75 s, 120 s), and bagasse to solvent ratio (1:15, 1:22.5, and 1:30)

560 W microwave power, 110 s treatment time, and 1:30 (w/v) bagasse to solvent ratio gave the highest yields with good antioxidant activity

Patra et al. (2021)

10.

Asparagus roots

Phenols, flavonoids, and saponins

Extraction time (15 s, 35 s, 55 s, 75 s, and 95 s), concentration of methanol or ethanol (10%, 30%, 50%, 70% and 90%), microwave power (100 W, 250 W, 400 W, 550 W, and 700 W), solid/liquid (S/L) ratio (1:4, 1:28, 1:52, 1:76 and 1:100 g/mL)

Extraction time 57 s, 63% of ethanol, extraction power 460 W, and S/L ratio 1:68

Zhang et al. (2019)