Table 3.
Optimized conditions for phenolic extraction from plant-based foods using MAE.
| Sample | Analyte | Solvent | MAE time (min) | MAE temperature (°C) | MAE power (W) | Solvent/sample (mL/g) | Reference |
|---|---|---|---|---|---|---|---|
| Green Tea | Flavanol | Water | 30 | 80 | 600 | 20 | [101] |
| Tea | Polyphenols | Ethanol 60% | 10 | 80 | 600 | 12 | [102] |
| Ipomoea batatas | TPC a | Ethanol 53% | 2.05 | -- | 302 | 30 | [103] |
| Phaseolus vulgaris | TPC a | Ethanol 50% | 15 | 150 | -- | 49 | [104] |
| Fagopyrum esculentum | TPC a | Ethanol 50% | 15 | 150 | -- | 50 | [105] |
| Visit vinifera | TPC a, Flavonoids | Methanol 100% | 60 | 110 | 60 | 5 | [36] |
| Melilotus officinalis (L.) | Coumarin | Ethanol 50% | 5 | 50 | 100 | 20 | [106] |
| Vanilla beans | Vanillin | Ethanol 70% | 20 | -- | 150 | 25 | [107] |
| Radix angelicae sinensis | Ferulic acid | Ethanol 90% | 9 | -- | 850 | 6 | [108] |
| Saussurea medusa | Flavonoids | Ethanol 80% | 60 | 80 | 1200 | 50 | [109] |
| Sorghum | Phenolic acids | 2 M NaOH | 0.45 | 190 | 1400 | 25 | [110] |
| Spices | Phenolic acids | Ethanol 50% | 18 | 50 | 200 | 20 | [111] |
a Total phenolic content.