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The effects of solvent-to-feed (S) and temperature (T) on the kinetics and thermodynamics of the microwave assisted extraction (MAE) of flavonoids from dried fruits of Phyllanthus emblica using water as solvent have been studied. The flavonoid concentration -time data was analyzed using second order and diffusion models. Both the temperature and solvent-to-feed ratio influenced the initial extraction rate and equilibrium concentration. Biot numbers were found to be greater than 50, implyingdoi:10.1590/0104-6632.20170343s20150628 fatcat:dbirjy5bq5hepjw65dec4ctoei