Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin
Table 6
Model constants for the second-order polynomial equation used to model the microwave and acid extraction of pectin.
Microwave extraction
Acid extraction
Y1
Y2
Y1
Y2
Constant
Const.
value
Const.
value
Const.
value
Const.
value
β0
−48.903
−45.142
−4.0181
−0.3742
β1
0.1585
0.452
0.299346
0.4255
0.169
0.161
1.61957
0.5804
β2
1.6308
0.1755
13.2398
0.0092
0.2516
0.0172
5.30417
0.0314
β3
0.5447
0.003
0.112295
0.1522
0.049
0.0056
−0.07393
0.128
β12
0.0001
0.9869
−0.02275
0.3173
−0.00788
0.6521
0.145
0.4408
β13
0.00029
0.6375
−0.00098
0.6567
0.000018
0.9712
−0.001
0.8487
β23
−0.043∗
0.1917
0.24625
0.0562
0.0008
0.8682
0.088571
0.1281
β11
−0.00015
0.2196
−0.00019
0.6384
−0.0009
0.5652
−0.01359
0.437
β22
−0.1848
0.5216
−1.2749
0.2364
−0.0461
0.775
−4.80652
0.0258
β33
0.0085
0.0202
0.00103
0.9181
−0.0002
0.1621
0.000204
0.8836
R2
86.6321
81.7928
84.972
81.3177
Y1 = pectin yield and Y2 = % degree of esterification.