Table 4.

ANOVA of the quadratic model adjusted for the extraction of total anthocyanins from red onion.

Source	Source	Coefficient	Sum of Squares	df	Mean Square	F-Value	p-Value
Model		1.72	14.37	27	0.53	16.54	<0.0001
A—MeOH	X 1	−0.47	5.38	1	5.38	167.14	<0.0001
B—Temperature	X 2	−0.02	0.01	1	0.01	0.2	0.66
C—Amplitude	X 3	0	0	1	0	0	0.95
D—Cycle	X 4	0	0	1	0	0	0.98
E—pH	X 5	−0.23	1.25	1	1.25	38.83	<0.0001
F—Ratio	X 6	0	0	1	0	0	0.99
AB	X 1 X 2	−0.20	0.34	1	0.34	10.44	0
AC	X 1 X 3	−0.02	0	1	0	0.09	0.77
AD	X 1 X 4	0.02	0.01	1	0.01	0.19	0.67
AE	X 1 X 5	0.18	0.25	1	0.25	7.62	0.01
AF	X 1 X 6	−0.01	0	1	0	0.05	0.83
BC	X 2 X 3	0	0	1	0	0	0.95
BD	X 2 X 4	−0.01	0	1	0	0.01	0.91
BE	X 2 X 5	0	0	1	0	0.01	0.93
BF	X 2 X 6	−0.03	0.01	1	0.01	0.26	0.61
CD	X 3 X 4	0	0	1	0	0	0.99
CE	X 3 X 5	−0.07	0.03	1	0.03	1.09	0.31
CF	X 3 X 6	0.03	0.02	1	0.02	0.53	0.48
DE	X 4 X 5	0.03	0.01	1	0.01	0.21	0.65
DF	X 4 X 6	0.01	0	1	0	0.01	0.91
EF	X 5 X 6	0.04	0.01	1	0.01	0.45	0.51
A2	X 1 2	−0.63	4.02	1	4.02	124.94	<0.0001
B2	X 2 2	−0.02	0.01	1	0.01	0.19	0.66
C2	X 3 2	−0.02	0.01	1	0.01	0.17	0.68
D2	X 4 2	−0.13	0.18	1	0.18	5.53	0.03
E2	X 5 2	0.18	0.32	1	0.32	9.81	0
F2	X 6 2	−0.10	0.11	1	0.11	3.49	0.07
Residual			0.84	26	0.03
Lack of Fit			0.82	21	0.04	11.79	0.01
Pure Error			0.02	5	0
Cor Total			15.21	53