Table 2.

ANOVA statistics of the quadratic model for the extraction yield of FCCF

Source	Coefficient estimate	Sum of squares	Degree of freedom	Mean square	F‐value	p‐Value
Model	1.50	2.11	9	0.23	127.96	<.0001
X 1‐ethanol concentrations	0.024	4.51	1	4.51	2.47	.1603
X 2‐extraction temperature	0.33	0.85	1	0.85	461.93	<.0001
X 3‐extraction time	0.15	0.18	1	0.18	100.05	<.0001
X 1 X 2	0.32	0.42	1	0.42	230.96	<.0001
X 1 X 3	0.10	0.042	1	0.042	22.97	.0020
X 2 X 3	−0.14	0.084	1	0.084	45.97	.0003
$X_1^2$	−0.26	0.27	1	0.27	149.96	<.0001
$X_2^2$	−0.19	0.16	1	0.16	85.52	<.0001
$X_3^2$	−0.11	0.047	1	0.047	25.50	.0015
Residual		0.013	7	1.83
Lack of fit		0.011	3	3.508	3.59	.1242
Pure error		2.280	4	5.700
Cor total		2.12	16

The coefficients are given in coded units. R ² = .9940, $R_{\text{adj}}^2$ = .9862.

FCCP, finger citron crude flavonoids.