Table 2.
Experimental conditions used for extraction ultrasound flavonoids from natural products.
| Sample | Solvent (%) | Power (W) | Frequency (kHz) | Temperature (°C) | Time (min) | Sample/volume (g:mL) | Equipment | Target compounds | Yield or recovery | Reference |
|---|---|---|---|---|---|---|---|---|---|---|
| Cocoa Shells (Theobroma cacao) | 70–90 ethanol | 296 | 40 | 45–65 | 30–60 | 1:50 | Bath | Total flavonoids | 7.47 mg/g | Md Yusof et al., 2019 |
| Basil leaves (Ocimum tenuiflor) | 30–70 Ethanol | 50 | 30 | 40 | 5–15 | 1:40 | Ultrasonic processor | Total flavonoids | 6.69 QE mg/g | Upadhyay et al., 2015 |
| Eucommia leaves (Folium eucommie) | 30–50 ethanol | 850 | 59 | 5 | 5–75 | 1:50 | Bath | Total flavonoids | 41% | Huang et al., 2009 |
| Guava leaves (Psidium guajava) | Water | 250–450 | – | 0–80 | 5–45 | 5:200 | Bath | Total flavonoids | Not mentioned | Li et al., 2019 |
| Sophora leaves (Sophora flavescen) | 40–80 methanol | 120 | 40 | 20–80 | 20–80 | 1:26 | Bath | Trifolirhizin Formononetin Isoxanthohumol Maackiain Kurarinone |
2.570 mg/g 0.213 mg/g 0.534 mg/g 0.797 mg/g 3.091 mg/g |
Zhou et al., 2019 |
| Rugosa rose fruit (Rosa rugosa Thunb.) | 50–95% ethanol | 200 | 40 | 30–50 | 30–50 | 1:20 | Bath | Individual flavonoids | 54.32–75.23 mg/g | Um et al., 2018 |
| Hawthorn seed | 55–85% ethanol | 40 | 40 | 55–75 | 30–50 | 1:22 | Bath | Total flavonoids | 16.45 mg/g | Pan et al., 2012 |
| Flower (Citrus aurantium L. var. amara Engl) | 40–80% ethanol | 200 | – | 30–80 | 10–80 | 1:20 | Bath | Total flavonoids | 1.87% | Yang et al., 2010 |
| Grapefruit (Citrus paradisi L.) | 20–100% ethanol | 100 | 40 | 4–70 | 5–48 | 1:8 | Bath | Total flavonoids | 50% | Garcia-Castello et al., 2015 |
| Curry leaf (Murraya koenigii L.) | 40–80% methanol | 880–150 | – | 40–80 | 20 | 1:20 | Bath | Naringin Epicatequin Catequin Quercetin Myricetin |
0.203 mg/g 0.678 mg/g 0.325 mg/g 0.350 mg/g 0.703 mg/g |
Ghasemzadeh et al., 2014 |
| Canna indica | Methanol. ethanol. ethyl-acetate. acetone and water | 100–500 | 20 | 25–30 | 5–20 | 20:50 | Bath | Total flavonoids | 0.3409 g/g | Srivastava and Vankar, 2010 |
| Wine less | NADES | 380 | 37 | 35 | 5–45 | 0.1:1 | Bath | Anthocyanins | Not mentioned | Bosiljkov et al., 2017 |
| Dittany (Origanum dictamnus), fennel (Foeniculum vulgare), manjoram (Origanum majorana), sage (Salvia officinalis) and mint (Mentha spicata) | NADES | 140 | 37 | 80 | 90 | 0.1:15 | Bath | Total flavonoids | 109.67 mg GAE g−1 dw | Bakirtzi et al., 2016 |