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This study was designed to optimize three microwave-assisted extraction (MAE) parameters (ethanol concentration, microwave power, and extraction time) of total phenolics, total flavonoids, and antioxidant activity of avocado seeds using response surface methodology (RSM). The predicted quadratic models were highly significant (p less then 0.001) for the responses studied. The extraction of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity was significantly (p less then 0.05) influenced by both microwave
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