Fig. 3: The three-dimensional figure of the effect of different factors of UAE on the ASX content extracted from the samples of FMS and PMG using different solvents.
From: Green astaxanthin extraction using microwave and ultrasound pretreatments
a Effect of solvent to sample ratio and power on astaxanthin content extracted from shrimp with ionic microemulsion), b Effect of solvent to sample ratio and power on astaxanthin content extracted from shrimp with organic solvent), c Effect of solvent to sample ratio and time on astaxanthin content extracted from shrimp with oil solvent),d Effect of solvent to sample ratio and power on astaxanthin content extracted from gammaros with ionic microemulsion), e Effect of solvent to sample ratio and power on astaxanthin content extracted from gammaros with organic solvent), f Effect of solvent to sample ratio and power on astaxanthincontent extracted from gammaros with oil solvent). Red color indicates the highest and blue color indicates the lowest amount of astaxanthin.
