Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.)

Table 1

Total phenolic compounds and total flavonoid content of dill extracts.

Ethanol (%)	Total phenolic compounds (mg GAE/g extract)		Total flavonoid content (mg RE/g extract)
	Time (min)		Time (min)
	15	30	15	30
0	37.46 ± 0.83^g	43.97 ± 1.22^e	43.05 ± 0.20^g	55.02 ± 1.30^e
50	73.94 ± 0.28^c	135.88 ± 3.23^a	119.69 ± 3.05^c	229.53 ± 4.97^a
75	61.61 ± 1.69^d	93.24 ± 1.71^b	114.00 ± 2.55^d	169.38 ± 1.67^b
95	32.64 ± 0.40^h	40.70 ± 0.14^f	47.82 ± 0.64^f	58.62 ± 1.67^e

Remark: mean values with different letters within each group are significantly different ().