Table 3.

Total phenolic compound, total flavonoid content, antioxidant activity by DPPH and FRAP assay of makiang seed extract (MSE) under different conditions of ultrasound-assisted extraction based on a Box–Behnken design (BBD) for response surface analysis.

Run	Extraction conditions			Analytical results
	X1-Temperature (°C)	X2- Time (min)	X3- Amplitude (%)	Total phenolic compound (mg GAE/100 g dry wt.)	Total flavonoid content (mg QE/100 g dry wt.)	Antioxidant Activity by DPPH Assay (mM trolox/100 g dry wt.)	Antioxidant Activity by FRAP Assay (mM trolox/100 g dry wt.)
1	30	25	40	438.67 ± 7.05	16.63 ± 3.36	1551.25 ± 14.47	2162.01 ± 14.14
2	70	25	40	469.56 ± 15.41	16.33 ± 2.05	1479.03 ± 14.44	2233.19 ± 11.27
3	30	45	40	404.44 ± 12.69	15.07 ± 0.81	1261.15 ± 66.39	1791.88 ± 44.72
4	70	45	40	510.00 ± 19.00	12.22 ± 0.50	1448.47 ± 31.82	1701.25 ± 71.08
5	30	35	30	570.44 ± 15.00	17.56 ± 0.06	1247.08 ± 9.55	1892.92 ± 71.01
6	70	35	30	345.33 ± 14.89	15.77 ± 0.19	1270.00 ± 22.53	1902.71 ± 11.27
7	30	35	50	354.67 ± 15.93	17.33 ± 0.62	1385.63 ± 9.26	1844.31 ± 40.13
8	70	35	50	502.67 ± 7.86	15.57 ± 0.06	1413.40 ± 13.43	1930.42 ± 44.72
9	50	25	30	402.11 ± 13.00	14.66 ± 0.06	1672.43 ± 9.39	2233.19 ± 61.70
10	50	45	30	452.67 ± 15.14	9.88 ± 0.747	965.14 ± 47.24	1106.81 ± 12.50
11	50	25	50	554.00 ± 1.33	12.37 ± 0.06	1271.04 ± 19.79	1691.88 ± 18.25
12	50	45	50	473.78 ± 15.78	12.17 ± 0.87	1625.56 ± 6.70	1820.56 ± 117.92
13	50	35	40	585.56 ± 3.67	17.62 ± 1.62	1771.04 ± 13.54	2095.35 ± 39.60
14	50	35	40	532.89 ± 14.67	18.59 ± 1.62	1741.88 ± 13.05	2078.68 ± 70.68
15	50	35	40	505.56 ± 10.84	18.33 ± 0.62	1761.32 ± 10.43	2104.38 ± 71.41
16	50	35	40	551.56 ± 14.91	17.95 ± 2.12	1758.89 ± 14.89	2149.86 ± 69.66
17	50	35	40	562.67 ± 8.08	17.48 ± 0.81	1738.75 ± 15.42	2128.68 ± 101.50