Table 3.
Recovery of vanillin and coumarin obtained by 30-min subcritical water extraction of the spiked samples.
| Temperature | Vanillin | Coumarin | ||
|---|---|---|---|---|
| % Recovery | % RSD a | % Recover | % RSD a | |
| 100 °C | 98.4 | 0.6 | 96.9 | 0.7 |
| 150 °C | 104.2 | 0.8 | 102.3 | 0.8 |
| 200 °C | 104 | 0.6 | 102.2 | 0.6 |
a Triplicate measurements.