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Table 1 Coded and actual levels of independent variables for optimization of total polyphenol extraction yield as determined by BoxBehnken design

From: Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plantbased polyphenolic optimal extracts

Independent Variables Coded Levels
–1 0 + 1
Extraction Temperature (°C) 40 50 60
Amplitude Level (%) 30 60 90
Water/meal ratio 20 30 40
Extraction Time (Minutes) 20 40 60
Extraction pH 4 6 8