. 2018 Mar 6;6(4):736–746. doi: 10.1002/fsn3.611

Table 2.

Effect estimates of process variables on the change in hue angle values and antioxidant capacity of fruit juices observed

Factor	Effect on hue angle			Effect on antioxidant capacity
Factor	Pineapple juice	Orange juice	Watermelon juice	Pineapple juice	Orange juice	Watermelon juice
(1) Temperature (L)	−0.31^a	−0.47^a	3.41^a	−4.81^a	−3.35^a	−48.89^a
Temperature (Q)	0.04	−0.4^a	0.3^a	−1.52^a	−3.4^a	−3.11
(2) Carvacrol (L)	0.14^a	−0.24^a	0.49^a	−0.13	2.12	7.19^a
Carvacrol (Q)	0.14^a	−0.04	−0.19^a	−0.23	1.15	1.78
(3) Time (L)	−0.48^a	0.09	2.06^a	1.07	−0.22	6.95^a
Time (Q)	0.02	−0.12^a	−0.35^a	1.26^a	0.57	0.59
1L by 2L	−0.06	−0.02	0.06	−0.11	−0.39	−2.58
1L by 3L	−0.27^a	−0.14^a	0.57^a	−0.54	−1.01	−4.52^a
2L by 3L	−0.01	0.03	−0.03	0.63	0.59	−1.2
R ² _Model	.78	.89	.97	.51	.29	.88

L, linear effect; Q, quadratic effect; XL by YL, interaction between factor X and factor Y.

Factor with a significant effect on the response (p ≤ .05).