Table 2.
Box–Behnken design (BBD) for optimizing MAE process from the fruits of S. nervosum for each variable with their observed responses.
| Standard Order | Extraction Variables | DMC Content (µg/g Dry Sample) |
||
|---|---|---|---|---|
| X1: Solid-to-Liquid Ratio (g/mL) | X2: Microwave Power (W) |
X3: Microwave Time (min) |
||
| 2 | 1:35 | 350 | 25 | 1365 |
| 10 | 1:25 | 630 | 10 | 1205 |
| 5 | 1:15 | 490 | 10 | 1145 |
| 7 | 1:15 | 490 | 40 | 1264 |
| 13 | 1:25 | 490 | 25 | 1295 |
| 8 | 1:35 | 490 | 40 | 1355 |
| 4 | 1:35 | 630 | 25 | 1346 |
| 9 | 1:25 | 350 | 10 | 1209 |
| 11 | 1:25 | 350 | 40 | 1339 |
| 15 | 1:25 | 490 | 25 | 1283 |
| 1 | 1:15 | 350 | 25 | 1259 |
| 14 | 1:25 | 490 | 25 | 1285 |
| 6 | 1:35 | 490 | 10 | 1236 |
| 3 | 1:15 | 630 | 25 | 1230 |
| 12 | 1:25 | 630 | 40 | 1299 |