foods Article Sustainable Extraction Techniques for Obtaining Antioxidant and Anti-Inflammatory Compounds from the Lamiaceae and Asteraceae Species Marisol Villalva 1 , Susana Santoyo 1 , Lilia Salas-Pérez 2, María de las Nieves Siles-Sánchez 1 , Mónica Rodríguez García-Risco 1, Tiziana Fornari 1, Guillermo Reglero 1,3 and Laura Jaime 1,* 1 Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain;
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[email protected] (S.S.);
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[email protected] (G.R.) 2 Faculty of Accounting and Administration, Universidad Autónoma de Coahuila, Fco. Javier Mina 150, Luis Echeverría Álvarez Sector Norte, 27085 Torreón, Coahuila, Mexico;
[email protected] 3 Imdea-Food Institute, Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain * Correspondence:
[email protected]; Tel.: +34-910-017-925 Abstract: Melissa officinalis L. and Origanum majorana L., within Lamiaceae family, and Calendula officinalis L. and Achillea millefolium L., within the Asteraceae, have been considered a good source of bioactive ingredients with health benefits. In this study, the supercritical fluid extraction (SFE) using pure CO2, and the ultrasound assisted extraction (UAE) were proposed as green techniques Citation: Villalva, M.; Santoyo, S.; to obtain plant-based extracts with potential antioxidant and anti-inflammatory activities. Higher Salas-Pérez, L.; Siles-Sánchez, values of total phenolic content and antioxidant activity were achieved in UAE ethanol:water (50:50, M.d.l.N.; Rodríguez García-Risco, M.; v/v) extracts.