Simultaneous Optimization of Microwave-Assisted Extraction of Phenolic Compounds and Antioxidant Activity of Avocado (Persea americana Mill.) Seeds Using Response Surface Methodology

Table 5

Comparison of MAE with CSE.

Extraction method	Ethanol (%)	Time (min)	Power (W)	Temp (°C)	TPC (mg·GAE/g)	TFC (mg·QE/g)	DPPH (%)	ABTS (%)
MAE	58	5	400	–	82.36 ± 1.05	19.93 ± 2.50	73.61 ± 0.57	80.20 ± 3.23
CSE	56	23	–	63	51.86 ± 2.40	11.14 ± 1.90	60.56 ± 2.85	63.82 ± 3.45

The results are expressed as mean ± SD (n = 3). Values within the same column with different letters are significantly different at .