Table 2.
Comparative analysis of the extraction methods considering the extraction yield and content of total phenolic and flavonoid.
| Extraction Method | T (°C) |
Time (h) |
Yield (%) |
Total Phenolic (μg GAE/g) |
YGAE (μg GAE/g Raw Material) |
Total Flavonoid (μg QE/g) |
YQE (μg QE/g Raw Material) |
|---|---|---|---|---|---|---|---|
| Soxhlet | 45 | 12 | 27.0 ± 2.4 a | 270.1 ± 38.8 a | 73.0 ± 13.4 a | 78.4 ± 21.5 a | 21.5 ± 7.6 a |
| Maceration | 25 | 24 | 11.8 ± 2.3 b | 232.6 ± 45.3 a | 27.8 ± 8.8 b | 63.3 ± 24.2 a | 7.2 ± 1.8 b |
| p value | 0.0014 | 0.3375 | 0.0081 | 0.4668 | 0.0336 |
Different letters in the same column mean significantly different values (T student test).