A comparative study on polyphenol extraction from sunflower press cake in a semicontinuous pulsed‐flow immersion extractor and in a conventional laboratory immersion extractor was developed. The solvent was 96% (vol/vol) ethanol. No difference in the residual polyphenol content in the cake was observed at short times, but after 10 h, the pulsed extractor showed a higher polyphenol concentration in the outlet miscella. In addition, the effective diffusivity of polyphenols in sunflower press cake was estimated.
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Sineiro et al. (1996) studied this question.
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