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Table 3 Estimated coefficient impact and contributions to moisture, oil content, total polyphenols, and antioxidant activity

From: Optimization of drying parameters for mango seed kernels using central composite design

Source Moisture Oil content Total polyphenols Antioxidant activity
Coefficients P Contribution (%) Coefficients P Contribution (%) Coefficients P Contribution (%) Coefficients P Contribution (%)
A:x 1 −3.718 0.000 30.81 −0.187 0.033 21.11 −0.258 0.000 41.28 454.200 0.000 33.24
B:x 2 −4.816 0.000 39.91 0.134 0.104 15.12 0.187 0.002 29.92 353.500 0.000 25.87
AA 0.261 0.612 2.16 −0.391 0.001 44.13 −0.040 0.397 6.40 116.900 0.080 8.55
BB 3.212 0.000 26.62 −0.172 0.067 19.41 0.048 0.321 7.68 −159.500 0.026 11.67
AB 0.060 0.924 0.50 −0.002 0.986 0.23 0.092 0.137 14.72 282.400 0.004 20.67