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. 2021 Sep 24;10(10):2260. doi: 10.3390/foods10102260

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Effect of water flow rate (a) and water volume (b) on cumulative yields of scopoletin (a1,b1) at 140 °C, alizarin (a2,b2) at 140 °C, and rutin (a3,b3) at 120 °C from noni fruits extracted by SWE. Data are mean ± SD (n = 3).