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

Table 4.

Effect estimates of process variables on the change in total phenolic and ascorbic acid contents of fruit juices observed

Factor	Effect on total phenolic content			Effect on ascorbic acid content
Factor	Pineapple juice	Orange juice	Watermelon juice	Orange Juice
(1) Temperature (L)	−3.16^a	2.76^a	−6.44^a	−7.71^a
Temperature (Q)	0.18	−0.21	0.4	−1.54^a
(2) Carvacrol (L)	2.96^a	2.38^a	9.25^a	−0.61
Carvacrol (Q)	−0.81	0.04	−0.9	0.21
(3) Time (L)	−0.33	−0.93	2.25	−2.86^a
Time (Q)	−0.47	0.29	−2.62^a	−0.2
1L by 2L	−0.24	0.62^a	−1.93^a	−0.24
1L by 3L	−0.28	0.39	0.96	−0.9
2L by 3L	0.35	0.14	1	0.48
R ² _Model	.48	.61	.64	.95

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).