Skip to main content
. 2024 Mar 1;13(5):777. doi: 10.3390/foods13050777

Figure 2.

Figure 2

Effects of extraction solvent (A), DES molar ratios (B), water content in DES (C), solid-to-liquid ratio (D), ultrasonic power (E), ultrasonic temperature (F), and ultrasonic time (G) on extraction yields of total amounts of flavonoids from mung beans within single factor experiments. Different letters indicate significant differences (p < 0.05). Purple in each figure represents the optimal condition of each parameter. DES-1: choline chloride-urea; DES-2: choline chloride-1,2-propanediol; DES-3: choline chloride-ethylene glycol; DES-4: choline chloride-citric acid; DES-5: choline chloride-malic acid; DES-6: ethylene glycol-malonate; DES-7: 1,2-propanediol-glycolic acid; DES-8: ethylene glycol-glycolic acid. The molar ratio between component 1 and 2 of all solvents was 1:2. The optional paraments were as follows: DES-8 solvent (A), molar ratio between ethylene glycol and glycolic acid of 3:1 (B), water content in DES of 40% (C), liquid–solid ratio of 70 mL/g (D), ultrasonic power of 200 W (E), ultrasonic temperature of 70 °C (F), extraction time of 10 min (G).