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

Table 6

HPLC quantification of phenolic compounds in avocado seed extract under optimal MAE conditions.

Compounds	Retention time (min)	Content (mg/100g·dw)
Gallic acid	3.32	6.89 ± 0.04
Catechin	9.65	52.46 ± 0.15
4-Hydroxybenzoic acid	10.45	12.47 ± 0.05
Vanillic acid	12.61	6.71 ± 0.01
Caffeic acid	12.90	4.18 ± 0.51
Syringic acid	13.36	45.87 ± 0.05
p-Coumaric acid	16.72	7.13 ± 0.22
Rutin	17.06	71.67 ± 2.04
Ferulic acid	17.92	4.76 ± 0.45
Quercetin	24.28	6.72 ± 0.02