Food

Quantity sample (g)/solvent (mL)

Experimental conditions

Açaí (Euterpe oleracea mart.)

Without extraction

Fruit pulp (Control, Açc)

Pulp in oven at 50˚C, 24 h (Açe)

Pulp 60 min, 100˚C (Açf)

Pulp left open in a refrigerator for 25 days, (Açg)

Pulp + H₂O₂ 10 vol, 20 mL (Açp1)

Pulp + H₂O₂ 10 vol, 1mL (Açp2)

Broccolis (Brassica oleracea) raw

13/100^w

Turbo-extracted, 3 min. Filtered

Broccolis cooked

21/100^w

Boiled, 90 min, 150˚C. Filtered

Chocolate-Milk

Chocolate-Bitter

Chocolate-White

Chocolate-Diet

11/150^w

7/150^w

9/150^w

6/150^w

Separately extracted in Soxhlet 4 hours, allowed to cool and filtered to remove the nonpolar fraction.

Eggplant (Solanum melongena) raw peel

10/100^w

Turbo-extracted, 2 min. Filtered

Eggplant raw pulp

10/100^w

Turbo-extracted, 2 min. Filtered

Eggplant cooked peel

10/100^w

Boiled 180 min, 100˚C. Filtered

Eggplant cooked pulp

10/100^w

Boiled, 180 min, 100˚C. Filtered

Kale (Brassica oleracea var. acephala) raw

31/100^w

Turbo-extracted, 2 min. Filtered

Oregano (Origanum vulgare)

15/200^w

Turbo-extracted, 2 min. Filtered

Parsley (Petroselinum crispum)

15/150^w

Turbo-extracted, 2 min, Filtered

Pitanga (Eugenia uniflora)

green

mature

leaves

seeds

inductrialized pulp

Without extraction

Turbo-extracted, lyophilized 24 - 48 h. resuspended in water (1 mg/mL)

Squash (Curcubita maxima) raw

Squash (cooked)

30/100^w

20/100^w

Turbo-extracted 5 min. Filtered

Boiled 120 min, 150˚C. Filtered

Soya (Glycine max)

20/200^w

Boiled 180 min at 200˚C and 45 min, at 300˚C. Filtered

Tomato raw (Solanum lycopersicum)

0/150^w

Turbo-extracted, 2 min. Filtered

Tomato cooked

40/100^w

Boiled 60 min, 150˚C. Filtered

Walnuts (Carya illinoensis)

0/100 Hexane

Reflux at 100˚C, 6 hours. Apolar moiety and residue separated. Residue extracted with ethanol. Filtered.