Table 3.
Predicted and experimental values of the responses at the optimized reaction condition
| Before enzymatic hydrolysisa | Enzymatic hydrolysisb | |||
|---|---|---|---|---|
| Predicted value | Experimental value | P-value (t-test) | ||
| Hesperidin (mg/g) | 7.838 ± 0.034 | –c | 1.387 ± 0.062 | – |
| Naringin (mg/g) | 0.004 ± 0.000 | – | 0.035 ± 0.001 | – |
| Hesperetin (mg/g) | 0.010 ± 0.000 | 2.599 | 2.517 ± 0.043 | p = 0.081 |
| Naringenin (mg/g) | 0.013 ± 0.001 | 0.562 | 0.592 ± 0.005 | p = 0.010 |
| Naringenin + Hesperetin (mg/g) | 0.023 ± 0.001 | 3.161 | 3.109 ± 0.327 | p = 0.174 |
| TPC (mg GAE/100 g) | 176.56 ± 1.55 | 405.99 | 467.81 ± 4.57 | p = 0.002 |
| FRAP (mg AAE/100 g) | 159.53 ± 7.76 | 177.44 | 185.35 ± 4.85 | p = 0.106 |
| DPPH RSC (%) | 26.95 ± 1.10 | 32.04 | 34.05 ± 1.30 | p = 0.115 |
aReaction at 51°C, 18 h without Viscozyme® L, and boiled
bReaction at 51°C, 18 h with 4% (w/w) of Viscozyme® L, and boiled for inactivation of enzyme
cNot available
TPC total phenolic compounds, DPPH RSC 2,2-diphenyl-1-picrylhydrazyl radical’s scavenging capacity, FRAP ferric reducing antioxidant power