Table 6.
Combination of enzymatic hydrolysis factors and predicted values at optimum desirability (D) for phenolic content, and antioxidant and anti-inflammatory activity.
| Optimum D Value | Factors at Optimum D Value | Response Variables | Predicted Values | Experimental Values | Control |
|---|---|---|---|---|---|
| 0.74 | 47 °C, pH = 4.4, 20.8 h | TSPC (mg FAE/100g) | 664.80 | 703.3 ± 25.8 | 301.52 ± 16.11 |
| FA (mg/100 g) | 222.27 | 125.8 ± 1.5 | 52.66 ± 1.58 | ||
| ORAC (g TE/100 g) | 21.5 | 22.67 ± 2.07 | 14.65 ± 2.48 | ||
| DPPH (g TE/100 g) | 6.10 | 5.90 ± 0.28 | 6.37 ± 0.40 | ||
| FRAP (mmol Fe2+/100 g) | 0.91 | 0.94 ± 0.02 | 0.32 ± 0.01 | ||
| MCP-1 (i%) | 35.09 | 36.1 ± 2.0 | 17.34 ± 2.32 |
Abbreviations: 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH); ferric reducing antioxidant power (FRAP); ferulic acid (FA); inhibition percentage (i%); monocyte chemoattractant protein 1 (MCP-1); oxygen radical absorbance capacity (ORAC); total soluble phenolic compounds (TSPC).