Table 4.

Composition of the main phenolic compounds and their content in the MLE obtained through MAWE under optimal conditions *.

Chemical Compounds	Contents
Phenolic acids (mg GAE/g DW)
gallic acid	104.2
vanillic acid	10.2
caffeic acid	28.6
ferulic acid	8.1
rosmarinic acid	6.3
ellagic acid	88.1
3-O-methyl ellagic acid	58.6
Flavonoids (mg RE/g DW)
rutin	1.7
luteolin	23.1
catechin	3.8
quercetin-3-O-glucuronopyranoside	2.8
kaempferol-3-O-glucoside	3.2
quercetin	13.8
apigenin	2.4
naringin	1.2
kaempferol	16.3
hesperidin	1.8

* LSR, 20 mL/g; extraction temperature, 80 °C; microwave irradiation time, 180 s; and microwave irradiation power, 700 W.