Figure 4.

Effect of different parameters on the extraction sugars and phenolics from dry, pulverized olive leaves utilizing conventional solid–liquid extraction. (a) Variable: solid–liquid ratio; constant parameters: duration 20 min, 40% (v/v) ethanol as the solvent, and room temperature. (b) Variable: extraction temperature; constant parameters: duration 20 min, 70% (v/v) ethanol, solid–liquid ratio 100 g/L. (c) Variable: ethanol percentage in solvent; constant parameters: duration 20 min, room temperature, and solid–liquid ratio 100 g/L.