Table 2.
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.
p<0.05 compared to water and ethanol/water (50:50, v/v);
p<0.05 compared to water;
p<0.05 compared to water, ethanol/water (50:50, v/v) and ethanol/water (70:30, v/v);
p<0.05 compared to ethanol/water (30: 70, v/v) and ethanol/water (70:30, v/v);
p<0.05 compared to water and ethanol/water (70:30, v/v);
p<0.05 compared to ethanol/water (70:30, v/v);
p<0.05 compared to water, ethanol/water (30:70, v/v) and ethanol/water (70:30, v/v);
all methods show statistical differences;
p<0.05 compared to ultrasound and plate of heating;
p<0.05 compared to ultrasound, maceration and reflux;
p<0.05 compared to ultrasound and plate of heating;
p<0.05 compared to ultrasound, maceration and reflux.