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. 2018 Oct 1;7(10):161. doi: 10.3390/foods7100161

Figure 2.

Figure 2

Total flavonoid content, after extraction with different hydroethanolic mixtures (0, 25 and 50% ethanol:water, v/v), temperature (40, 50 and 60 °C) and extraction time: (a) 1 h; (b) 2 h; and (c) 3 h. Different letters show statistically significant differences (p < 0.05) for temperatures and concentrations of ethanol used.