Table 2.

Flavonoids levels of P. emarginatus seeds submitted to the different processes of extraction^#.

Extraction Method	Flavonoids (mg/100g)
	Water6	Ethanol/water (30:70, v/v)1	Ethanol/water (50:50, v/v)	Ethanol/water (70:30, v/v)
Reflux	132.00 ± 1.00	122.00 ± 2.00a	106.06 ± 3.05b,2	120.30 ± 1 53a,4
Maceration	110.00 ± 1.00d	103.30 ± 2.3c	110.60 ± 1.15d,2	123.00 ± 1.734
Ultrasound	101.70 ± 1.53f	92.60 ± 2.5e	96.30 ± 1.53e	131.30 ± 1.53
Plate of heating	68.00 ± 1.00	67.00 ± 1.00	73.70 ± 1.15g, 3	68.00 ± 1.005

^#Data are expressed as mean ± standard deviation (n=3). Statistical significance was calculated by ANOVA followed by Tukey test. Letters indicate statistical differences between lines. Numbers indicate statistical differences between columns.

^ap<0.05 compared to water and ethanol/water (50:50, v/v);

^bp<0.05 compared to water;

^cp<0.05 compared to water, ethanol/water (50:50, v/v) and ethanol/water (70:30, v/v);

^dp<0.05 compared to ethanol/water (30: 70, v/v) and ethanol/water (70:30, v/v);

^ep<0.05 compared to water and ethanol/water (70:30, v/v);

^fp<0.05 compared to ethanol/water (70:30, v/v);

^gp<0.05 compared to water, ethanol/water (30:70, v/v) and ethanol/water (70:30, v/v);

^{1, 6}all methods show statistical differences;

²p<0.05 compared to ultrasound and plate of heating;

³p<0.05 compared to ultrasound, maceration and reflux;

⁴p<0.05 compared to ultrasound and plate of heating;

⁵p<0.05 compared to ultrasound, maceration and reflux.