This study aimed to evaluate the significant extraction factors in achieving higher recovery yield of total polyphenols, phenolic acids and flavonoids content from Citrus limon peel using two-level factorial design. The effect of five independent factors including drying temperature (40–60 °C), methanol concentration (20–60%), extraction temperature (28–60 °C), extraction time (30–60 min) and storage duration (0–14 days) were evaluated. Among all the examined factors, results showed that drying temperature, storage duration and extraction temperature were the most significant and contributing factors affecting the total polyphenols, phenolic acids and flavonoids content of lemon peel at P < 0.05. On the contrary, methanol concentration and extraction time exhibited the least significant and contribution at P greater than 0.05. In conclusion, the experimental domain factors were successfully obtained from this experiment, Therefore, further study on optimization of the obtained factors will be conducted in the future study using response surface methodology.

本研究旨在评估重要的提取因素，以提高柑橘柠檬中总多酚、酚酸和类黄酮含量的回收率。使用两水平因子设计剥离。干燥温度（40-60°C）、甲醇浓度（20-60%）、萃取温度（28-60°C）、萃取时间（30-60分钟）和储存时间（0- 14 天）进行了评估。在所有考察的因素中，结果表明，干燥温度、贮藏时间和提取温度是影响柠檬皮总多酚、酚酸和黄酮含量的最显着和影响因素，P <0.05。相反，甲醇浓度和萃取时间在 P 大于 0.05 时表现出最不显着和贡献。综上所述，本次实验成功获得了实验域因子，因此，