Fig. 4From: Green extraction of phenolics and flavonoids from black mulberry fruit using natural deep eutectic solvents: optimization and surface morphologyThe effect of temperature on the extraction yield of bioactive compounds and their antioxidant activity at LSR (60Â ml/g), 40% water content, and extraction time (15Â min); A TPC; B TFC; C ABTS; D OH; E DPPH. Distinctive letters (A, B, C, D, E) showed significant statistical differencesBack to article page