Subcritical Water Extraction of Allelochemical Compounds\nfrom Mucuna Beans

This work aims to\nobtain allelochemical compounds from mucuna beans\nby applying subcritical water extraction (SWE). The influence of the\nwater flow rate (solvent to beans ratio), temperature, and static\ntime applied during extraction was evaluated in the removal of compounds\nof interest, with pressure fixed at 10 MPa. The application of water\nflow of 1 mL min<sup>–1</sup> (22.5 mL g<sup>–1</sup>) provided greater removal of L-Dopa and total phenolic compounds\n(TPC). The temperature (120 °C) increased the extraction of L-Dopa,\nTPC, and total flavonoids (TF), providing greater antioxidant activity\n(AA). Furthermore, 20 min of static time preceding dynamic extraction\npromoted a percentage increase of ∼41.2% and ∼61.5%\nin the extraction of L-Dopa and TPC, respectively. In the profiled\ncompounds, phenolic acids, flavonoids, and anthocyanins were the phytochemicals\nidentified. The extract obtained under ideal conditions allowed a\nmass yield of ∼58.1 wt %, with active potential evaluated by\nlevels of L-Dopa, TPC, and TF, as well as AA, validating the high\nantioxidant activity and suggesting allelopathic potential of the\nextract.