Table 4.
Areas of variation of the experimental conditions necessary to improve the extraction of polyphenols from apples using sonication.
Variable | (−1.68) | (−1) | (0) | (1) | (1.68) |
---|---|---|---|---|---|
Ethanol concentration (%) | 33.2 | 40 | 50 | 60 | 66.8 |
Temperature (°C) | 43.2 | 50 | 60 | 70 | 76.8 |
Extraction time (min) | 1.6 | 5 | 10 | 15 | 23.4 |