. 2020 Jun 26;10:10410. doi: 10.1038/s41598-020-67266-1

Table 1.

Experimental design and properties of crude polysaccharide from KUM-DB using UAE (KUM-U).

No.	X₁: ratio KUM-DB to water (w/v)	X₂: extraction temperature (°C)	X₃: extraction time (min)	Yield (%)	IC₅₀ value (mg/mL)		FRAP (µM Fe^2+/g)
No.	X₁: ratio KUM-DB to water (w/v)	X₂: extraction temperature (°C)	X₃: extraction time (min)	Yield (%)	DPPH	ABTS	FRAP (µM Fe^2+/g)
1	1:10	30	40	1.61 ± 0.04 ^cd	3.3 ± 0.6^ab	4.9 ± 0.3^ab	180 ± 20^b
2	1:30	30	40	3.26 ± 0.01^b	3.1 ± 0.2^ab	4.1 ± 0.4^bc	180 ± 10^b
3	1:10	70	40	3.1 ± 0.6^b	2.9 ± 0.1^b	4.34 ± 0.01^b	180 ± 10^b
4	1:30	70	40	3.2 ± 0.7^b	2.98 ± 0.05^b	5.6 ± 0.4^a	174 ± 3 ^cd
5	1:10	50	20	2.3 ± 0.3^c	1.8 ± 0.1^d	3.7 ± 0.2^c	196 ± 4^a
6	1:30	50	20	3.5 ± 0.9^ab	1.84 ± 0.05^d	3.74 ± 0.01^c	196 ± 2^a
7	1:10	50	60	2.7 ± 0.6^bc	5.20 ± 0.04^a	5.11 ± 0.04^a	170 ± 10^b
8	1:30	50	60	3.4 ± 0.3^ab	5.2 ± 0.1^a	5.5 ± 0.2^a	180 ± 3^ab
9	1:20	30	20	1.15 ± 0.01^d	1.2 ± 0.1^d	2.54 ± 0.02^d	187 ± 1^a
10	1:20	70	20	4.3 ± 0.4^a	1.3 ± 0.1^d	2.8 ± 0.1^d	200 ± 10^a
11	1:20	30	60	3.8 ± 0.3^a	4.2 ± 0.2^ab	4.1 ± 0.3^bc	180 ± 10^b
12	1:20	70	60	3.82 ± 0.03^a	6.0 ± 0.2^a	4.35 ± 0.01^b	166 ± 1^d
13	1:20	50	40	3.9 ± 0.2^a	2.42 ± 0.01^c	2.5 ± 0.1^d	180 ± 10^b
14	1:20	50	40	3.4 ± 0.6^ab	2.2 ± 0.2 ^cd	2.53 ± 0.02^d	190 ± 10^a
15	1:20	50	40	3.4 ± 0.2^ab	2.69 ± 0.03^c	3.5 ± 0.1^c	190 ± 10^a

Data show as mean ± standard deviation (n = 3). The different letters in the same column mean significant differences (p ≤ 0.05).