International Journal of Food Science / 2024 / Article / Tab 2 / Research Article
Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design Table 2 ANOVA for the linear model of extraction yield, the reduced quadratic model for BDMC content, and the quadratic models for DMC, CUR, and total curcuminoid contents.
Variable Sum of squares Mean square Significance Extraction yield Model 131.58 2 65.79 5.74 0.0284 Significant 79.69 1 79.69 6.95 0.0298 Significant 51.89 1 51.89 4.53 0.0660 Not significant Lack of fit 69.42 6 11.57 1.04 0.5659 Not significant Pure error 22.26 2 11.13 Cor total 223.26 10 BDMC content Model 0.0001 4 0.0000 144.53 <0.0001 Significant 1 13.94 0.0097 Significant 0.0001 1 0.0001 526.76 <0.0001 Significant 1 10.92 0.0163 Significant 1 26.51 0.0021 Significant Lack of fit 4 17.93 0.0535 Not significant Pure error 2 Cor total 0.0001 10 DMC content Model 0.0029 5 0.0006 72.83 0.0001 Significant 0.0001 1 0.0001 7.19 0.0438 Significant 0.0026 1 0.0026 325.57 <0.0001 Significant 0.0000 1 0.0000 5.99 0.0581 Not significant 1 0.1163 0.7469 Not significant 0.0002 1 0.0002 24.38 0.0043 Significant Lack of fit 0.0000 3 0.0000 4.72 0.1798 Not significant Pure error 2 Cor total 0.0029 10 CUR content Model 0.0004 5 0.0001 54.41 0.0002 Significant 1 2.66 0.1637 Not significant 0.0003 1 0.0003 240.22 <0.0001 Significant 0.0000 1 0.0000 9.05 0.0298 Significant 1 0.0073 0.9351 Not significant 0.0000 1 0.0000 18.89 0.0074 Significant Lack of fit 3 1.94 0.3577 Not significant Pure error 2 Cor total 0.0004 10 Total curcuminoid content Model 0.0069 5 0.0014 72.23 0.0001 Significant 0.0001 1 0.0001 6.38 0.0528 Not significant 0.0062 1 0.0062 323.16 <0.0001 Significant 0.0001 1 0.0001 7.28 0.0429 Significant 1 0.0545 0.8246 Not significant 0.0004 1 0.0004 23.16 0.0048 Significant Lack of fit 0.0001 3 0.0000 4.39 0.1910 Not significant Pure error 0.0000 2 Cor total 0.0070 10
