Highlights
Flavonoids was extracted from peanut shells using an ultrasound-assisted process.
Ultrasound used as intensification tool with highest flavonoids yield of 9.263 mg/g.
UAE gave higher yield as compared with that of SE and HRE.
Phenomenological model was fitted for kinetic modelling and it’s validation.
Comparison of two models have been introduced to describe the extraction kinetic of flavonoids.
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