Ultrasonic extraction is widely used to release valuable intracellular substances from plant materials. Target extracts include lipids/fatty acids, proteins, vitamins, polyphenols and other biologically active compounds. As a process enhancement technology, ultrasonic extraction of edible oils, such as extra virgin olive oil, avocado oil, sunflower oil, linseed oil, etc., can increase the output of extracted oil (fatty acids), shorten the extraction time and reduce or avoid the use Solvent consumption.