Solvent Fruit Procedure Yield Osajin content Pomiferin content Osajin from fruit Pomiferin from fruit Reference
Hexane Dried Soxhlet extraction followed by filtration 3.0% 42.9% 30.0 % 1.27% 0.89% Current study
95% Ethanol Dried Soaking at room temperature (3 times), partitioning between water and ethyl acetate and drying the ethyl acetate layer. 14.8% 0.09% 0.03% 0.013%* 0.004%* (Su et al., 2017)
95% Ethanol Dried Percolation, partitioning in chloroform and water and drying the chloroform layer. 13.3%* 10.0%* 5.0%* 1.33%* 0.66%* (Mahmoud, 1981)
Ethanol Wet Maceration at 25 ℃ (twice), evaporation to concentrate and filtration. 0.43% 6.3% 6.3% 0.03%* 0.03%* (Orazbekov et al., 2018)
Methanol Dried Ultrasonication for 30 min, filtration and evaporation. 5.6% 26.4% 24.0% 1.48 1.43 (Abourashed et al., 2015)
Methanol Dried Ultrasonication for 15 min at room temperature and centrifugation. nd nd nd 0.1-2.1% 0.4-5.0% (Darji et al., 2013)
Ethyl acetate Wet Soaking overnight at room temperature, drying with anhydrous sodium sulfate, and filtering. 1.53% 25.7% 36.2% 0.39% 0.55% (Tsao et al., 2003)
Supercritical CO2 12.7% moisture 210 bar at 40 ℃ or 350 bar at 60 ℃ 5.3-7.9 % nd nd nd nd (Filip et al., 2015)
Chloroform Wet Soaking at room temperature for 2 days and evaporation 4.03% nd nd nd nd (Kupeli et al., 2006)
Water Wet Soaking at room temperature for 2 days and evaporation 7.17% nd nd nd nd (Kupeli et al., 2006)