Green technologies applied to extraction processes and analysis of polyphenolic compounds from Inga laurina Willd.

This study aimed to identify an efficient and sustainable extraction method for phenolic compounds and flavonoids from I. laurina using maceration (conventional), ultrasonic bath and probes, cup horn sonication, and microwave. It evaluated extraction parameters and assessed total phenolic compounds, flavonoids, antioxidant, and antimicrobial capacities, with annotated compounds via ESI-ToF-MS and the green analytical procedure index analysis.