Table 1.

Experimental conditions for BBD and the corresponding responses measured

RUNS	Ethanol concentrations (X 1, %)	Temperature (X 2, °C)	Time (X 3, min)	FCCF extraction yield (%)
1	0 (75)	1 (90)	1 (150)	1.57 ± 0.01
2	0 (75)	1 (90)	−1 (90)	1.55 ± 0.10
3	−1 (65)	−1 (60)	0 (120)	1.07 ± 0.03
4	0 (75)	0 (75)	0 (120)	1.52 ± 0.02
5	1 (85)	1 (90)	0 (120)	1.68 ± 0.00
6	−1 (65)	0 (75)	1 (150)	1.15 ± 0.02
7	0 (75)	0 (75)	0 (120)	1.51 ± 0.01
8	0 (75)	0 (75)	0 (120)	1.51 ± 0.00
9	−1 (65)	0 (75)	−1 (90)	1.06 ± 0.02
10	0 (75)	−1 (60)	−1 (90)	0.54 ± 0.02
11	−1 (65)	1 (90)	0 (120)	1.00 ± 0.11
12	0 (75)	0 (75)	0 (120)	1.49 ± 0.02
13	0 (75)	0 (75)	0 (120)	1.46 ± 0.03
14	1 (85)	0 (75)	−1 (90)	0.92 ± 0.03
15	0 (75)	−1 (60)	1 (150)	1.14 ± 0.04
16	1 (85)	−1 (60)	0 (120)	0.45 ± 0.02
17	1 (85)	0 (75)	1 (150)	1.42 ± 0.06

Abbreviation: FCCP, finger citron crude flavonoids.