Table 1.

Experimental conditions of mixture design. Antioxidant experimental activity and synergistic effect calculated from individual ingredients.

Mixturea	Ingredient proportions			Measured antioxidant						Synergistic effect (%)
				FRAP (g Eq. Trolox L−1) (Y1)			ABTS (% Inhibition) (Y2)
	A. graveolens (X1)	T. vulgaris (X2)	C. sativum (X3)	Actual value	Predicted value	Residual	Actual value	Predicted value	Residual	FRAP	ABTS
1	1/6	1/6	2/3	61.5	61.31	0.26	19.0	18.69	0.35	10.1	8.0
2	1/2	1/2	0	169.2	163.49	5.72	52.4	51.77	0.7	8.9	4.9
3	1	0	0	19.9	23.24	−3.33	3.2	3.89	−0.68	0	0
4	0	1/2	1/2	169.5	156.98	12.57	51.9	50.9	1.02	13.2	5.7
5	0	1	0	288.2	303.74	−15.51	96.5	99.64	−3.12	0	0
6	1/6	2/3	1/6	226.5	208.07	18.5	72.1	67.44	4.7	13.3	9.7
7	0	0	1	5.9	10.22	−4.26	1.3	2.16	−0.83	0	0
8	0	1	0	298.0	303.74	−5.72	98.5	99.64	−1.12	0	0
9	1	0	0	21.0	23.24	−2.18	3.5	3.89	−0.38	0	0
10	2/3	1/6	1/6	69.3	67.82	1.5	19.5	19.56	0.023	10.1	5.7
11	0	0	1	6.1	10.22	−4.06	1.6	2.16	−0.54	0	0
12	1/2	0	1/2	14.8	16.73	−1.87	2.3	3.03	−0.66	12.9	4.2
13	1/3	1/3	1/3	110.7	112.4	−1.61	35.7	35.23	0.52	5.5	5.7

^anon-randomized sequence.