A

The suitable extraction method is needed to produce high quality and quantity of cocoa butter and
other bioactive compounds. There are many extraction method to extract these compounds such as
Soxhlet extraction, supercritical fluid extraction, ultrasound extraction method and others.

The cocoa beans were subjected to different extraction methods such as Soxhlet extraction (SE),
Ultrasonic extraction method (USE), Supercritical carbon dioxide (SCO2 ) and Supercritical carbon
dioxide with cosolvent (SCO2 -Ethanol).
Cocoa butter extracted using SCO2 -Ethanol has significantly (p <0.05)obtained highest cocoa butter
yield (37.05%) and phytosterols content (6441 μg/g of extract) compared to SE (28.87% and 4960 μg/g
of extract), SCO2 (31.32% and 5492 μg/g of extract) and USE (34.81% and 5106 μg/g of extract).
Meanwhile, the oxidative value of SCO2 -Ethanol was significantly (p <0.05) obtained lowest value
compared to other extraction methods.
Extraction method are crucial in cocoa industry to minimise the cost during processing, obtain maximum
extraction yield and preserve the bioactive compounds thus will improve the value of cocoa
butter.improve the value of cocoa butter.
B
The present study determined the phenolic and flavonoid contents in Amomum chinense C. leaf extracts
obtained using four extracting solvents(distilled water, 80% methanol, 80% ethanol and 80%
acetone)with various extraction times (6h, 12h and 24h) at 37o C. All extraction conditions significantly
(p <0.05) affected the phenolic contents and antioxidant activity of the leaf extracts

The optimal conditionns used for extracting the phenolic compounds from A. chinense leaves were 80%
methanol for 12h, which provided a higher amount of phenolics and antioxidant activity compared to
the other conditions tested.
There was a strong correlation between total phenolic content and antioxidant activities based on the
three assays with correlation coefficients of 0.805, 0.873 and 0.975 for DPPH, ABTS and FRAP assays,
respectively.
HPLC analyses of all extracts revealed that the major phenolic acids identified in the tested extracts
were chlorogenic acid, cinnamic acid, ferulic acid and caffeic acid, whereas catechin, rutin and
quercetin were the major of flavonoids
C

The purpose of this study was to investigate the effect of different extracting conditions on antioxidant
activity of Pleurotus flabellatus. Samples were extracted by using 2 different conditions at room
temperature; shaking for 24 hours and sonicating for 1 hour and the extracting solvents were 65%, 80%
and 95% ethanol (v/v).

The antioxidant activities were analyzed in terms of total phenolic content, total flavonoid content, ABTS
and DPPH assays.

It was found that P. flabellatus extracted by shaking and sonicating with 65% ethanol gave the highest
extraction yields of 32.33 and 33.86 % dry weight, respectively. The sample extracted by shaking method
with 95% ethanol gave the highest total phenolic contents of 301.76 mg GAE/100 g sample. The total
flavonoid contents were the highest when using shaking and sonicating methods with 95% ethanol from
P. flabellatus extract of 30.84 and 31.17 mgQCE/100g sample (p>0.05
The results showed that the total phenolic and total flavonoid content of mushroom extracts had
affected on antioxidant activities by DPPH and ABTS assay.

The combined use of methyljasmonate (MeJA) and CDs provoked a synergistic effect increasing
even more the levels of resveratrol in grapevine cell cultures. The effect of CDs on resveratrol
production allowed the development of an innovative procedure where high levels of this
metabolite were accumulated and were easily recovered directly from the culture media without
cell biomass destruction.

However, other authors (Valdramidis et al., 2010) have reported

investigated the..and reported the tpc values

Our result substantially agrees with other reports

In addition

Compus Temperatu k ·10-2 t1/2 (min) Ea (kJ·mol-1) R2

R2
ra °C (min-1)
75 0,69±0,08 0,96 100,32±1,91
95 1,38±0,21 0,96 50,16±1,42
TAC 115 2,53±0,83 0,98 27,36±0,93 50,77±1,71 0,97
135 7,37±1,33 0,98 9,41±0,72
155 18,65±2,36 0,98 3,72±0,48