. 2025 Aug 19;13:e19821. doi: 10.7717/peerj.19821

Table 3. Effect of temperature, solute/solvent ratio, and amplitude on response variables during the extraction process.

	Total phenolic content (mg GAE/g)	Total flavonoid content (mg QE/g)	OH⁻IC₅₀ (mg/mL)	DPPH^•IC₅₀ (µg/mL)	ABTS^•+IC₅₀ (µg/mL)
Temperature
30 °C	32.86^C	23.28^C	3.32^A	425.95^A	42.58^A
50 °C	60.37^B	71.05^A	1.65^C	130.65^B	22.59^C
75 °C	68.99^A	61.01^B	1.98^B	107.95^B	24.46^B
Solute/solvent Ratio
1/5	50.22^B	44.01^C	2.43^B	175.85^B	38.40^A
1/10	58.61^A	47.22^B	1.75^C	163.78^B	24.80^C
1/15	53.37^B	64.12^A	2.79^A	324.93^A	26.43^B
Amplitude
20	48.28^C	48.23^B	3.25^A	362.17^A	38.23^A
25	60.29^A	47.31^B	1.69^C	151.36^B	25.44^B
35	53.64^B	59.80^A	2.01^B	151.02^B	25.97^B

Notes.

Different letters in the same column for each parameter (temperature, solute/solvent ratio, and amplitude) indicate significant differences between treatments (p < 0.05).