2.2.2. Maceration Extraction (ME)

Maceration extraction was carried out using a modified method of Krähmer et al., 2013 [28]. A total of 0.3 ± 0.001 g of dried and milled flower heads were macerated in 10 mL ethanol (70 or 50% v/v). The samples were centrifuged for 10 min at 3382 g, followed by the decantation of the supernatant. The extracts were hydrolyzed using alkaline hydrolysis and then filtered through PVDF syringe filters (pore size 0.22 μm) for further HPLC analysis. The extraction conditions are displayed in Table 1 and decoding of the samples are provided in Figure 2.

Decoding of the samples provided in Table 1.

Extraction conditions used for the experiment.

* U—Ultrasound-assisted extraction; H—Heat-reflux extraction; M—maceration.