Non-ionic microemulsion extraction and in situ cloud point liquid-liquid microextraction of flavonoids and...

This study presents an integrated method for the extraction and enrichment of functional food using a non-ionic microemulsion and in situ cloud point liquid-liquid microextraction. Optimal parameters were determined through single- and multi-factor optimizations as mentioned: 0.9 % n-hexane; 4.66 % Tween 80; 2 % n-butyl alcohol; extraction time, 23.63 min; 3 g, NaH₂PO₄; and pH, 7.05. The method demonstrated low detection limits ranging from 2.6 to 12.8 ng/mL, with excellent linearity (r² > 0.999), good recoveries (99.580 to 104.81 %), and satisfactory repeatability (relative standard deviation of peak area 0.62-2.26 %). A thorough assessment of the Analytical Greenness metric system (0.7) and Blue Applicability Grade Index (72.5) of the method confirmed its eco-friendly and practical nature. The proposed technique can be used to effectively analyze flavonoids and carotenoids in Safflower, marking a significant advancement in the field of extraction technology.