. 2020 Jan 11;9(1):80. doi: 10.3390/foods9010080

Table 3.

The F and p values for the factor interactions obtained in the analysis of variance for the response surface design of three factors at two levels.

	Interactions
	AA		AB		AC		BB		BC		CC
	F	p	F	p	F	p	F	p	F	p	F	p
TPI	3.27	0.11	6.56	0.04 ^a	0.05	0.83	50.06	0.00 ^a	0.53	0.49	2.40	0.17
TPC	1.15	0.32	0.00	0.98	0.05	0.83	175.30	0.00 ^a	0.28	0.61	4.70	0.07
Flavanols	3.17	0.12	3.31	0.11	0.28	0.61	213.01	0.00 ^a	0.10	0.76	3.75	0.09
Flavonols	8.09	0.03^a	5.98	0.04 ^a	0.18	0.69	20.00	0.00 ^a	3.01	0.13	2.44	0.16
Non-flavonoids	0.21	0.66	4.14	0.08	0.02	0.90	111.32	0.00 ^a	0.47	0.52	1.93	0.21
Procyanidins	0.18	0.69	0.00	0.97	0.05	0.84	150.26	0.00 ^a	0.25	0.63	4.63	0.07
Dihydrochalcones	2.71	0.14	0.46	0.52	0.51	0.50	15.98	0.01 ^a	5.05	0.06	3.04	0.12

TPI—Total polyphenolic index; TPC—Total polyphenolic content (HPLC; mg/g dw). A: extract volume; B: % methanol; C: mass of dispersant; ^a: Significant effects for a confidence level of 95%.