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. 2022 Apr 22;11(9):1217. doi: 10.3390/foods11091217

Table 4.

Optimal extraction conditions and validation of the experimental and predicted antioxidant activity obtained under the same conditions.

Response Variable Optimum Extraction Conditions Maximum Values
(mg TE/gDM)
Ethanol (%) Temperature (°C) Amplitude (%) Predicted Experimental
Antioxidant activity of extracts (mg TE/gDM) 50 70 0 21.80 ± 1.09 25.88 ± 0.29