Table 1.
The phenolic compound yields from noni fruits by subcritical water extraction at different temperatures and flow rates.
| No. | Temperature (°C) |
Flow Rate (mL/min) |
Extraction Yield (µg/g Dry Sample) | ||
|---|---|---|---|---|---|
| Scopoletin | Alizarin | Rutin | |||
| 1 | 100 | 1 | 364.2 ± 11.7 | 15.0 ± 0.8 | 372.9 ± 11.7 |
| 2 | 2 | 435.3 ± 6.4 | 19.1 ± 0.3 | 429.6 ± 11.9 | |
| 3 | 3 | 444.8 ± 3.3 | 20.0 ± 0.6 | 437.3 ± 4.8 | |
| 4 | 120 | 1 | 382.1 ± 9.5 | 28.8 ± 1.1 | 375.5 ± 12.0 |
| 5 | 2 | 441.3 ± 4.9 | 34.5 ± 2.3 | 457.0 ± 15.7 | |
| 6 | 3 | 492.6 ± 11.9 | 34.7 ± 1.8 | 476.2 ± 16.6 | |
| 7 | 140 | 1 | 416.4 ± 3.2 | 64.0 ± 1.0 | 368.8 ± 2.6 |
| 8 | 2 | 493.3 ± 11.5 | 78.3 ± 2.8 | 385.2 ± 12.1 | |
| 9 | 3 | 530.6 ± 22.1 | 81.5 ± 0.8 | 452.0 ± 16.2 | |
Data are mean ± SD (n = 3).