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Table 3 ANOVAs of the predicted secondorder polynomial model for total polyphenol extract yield of cabbage leaves and banana peels

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

Source of Variation df Cabbage Leaves Banana Peels
F value p value F value p value
Linear Intercept 20 4482.57*** <  0.0001 442.02*** <0.0001
A:Extraction Temperature 1 30,628.13*** <  0.0001 33,065.09*** <0.0001
B:Amplitude Level 1 31,250.00*** <  0.0001 3095.98*** <0.0001
C:Water/meal ratio 1 4050.00*** <  0.0001 401.24*** <0.0001
D:Extraction Time 1 4753.13*** <  0.0001 401.24*** <0.0001
E:Extraction pH 1 17,578.13*** <  0.0001 1741.49*** <0.0001
Interaction AB 1 0.000 1.0000 0.000 1.0000
AC 1 0.000 1.0000 0.000 1.0000
AD 1 12.50 0.0016 0.31 1.5829
AE 1 0.000 1.0000 0.000 1.0000
BC 1 0.000 1.0000 0.000 1.0000
BD 1 0.000 1.0000 0.000 1.0000
BE 1 0.000 1.0000 0.000 1.0000
CD 1 0.000 1.0000 0.000 1.0000
CE 1 0.000 1.0000 0.000 1.0000
DE 1 0.000 1.0000 0.000 1.0000
Quadratic A2 1 1.70 0.2036 2.70 <  0.1127
B2 1 0.19 0.6672 0.30 <  0.5886
C2 1 232.01 <  0.0001 19.21 <  0.0002
D2 1 288.07 <  0.0001 43.23 <  0.0001
E2 1 1037.12 <  0.0001 94.59 <  0.0001
Residual 25
Lack of Fit 20
Pure Error 5
Cor. Total 45
  1. ***Significant at 0.05 level
  2. NS NonSignificant