Research Article
Optimization of Antioxidant Potential of Penicillium granulatum Bainier by Statistical Approaches
Table 5
Regression coefficients for different antioxidant potential as responses.
| Term | DPPH Assay | Reducing power | Fe2+ scavenging activity | FRAP assay | NO scavenging activity | TPC |
| Constant | −13.71 | −1.483** | −7.73* | −1.38 | −1.57 | −21.30*** | Sucrose | 24.75*** | 0.504** | 21.60** | 18.06*** | 21.30** | 6.87*** | NaNO3 | 142.02* | 3.966** | 104.91* | 101.89* | 114.35* | 40.84** | Temperature | 2.00* | 0.080** | 1.75* | 1.51* | 1.48* | 1.00** | Sucrose × sucrose | −2.74*** | −0.050** | −2.45** | −1.92*** | −2.57 | −0.64*** | NaNO3 × NaNO3 | 19.62 | 0.989 | 46.89 | −8.89 | 110.38 | 21.22* | Temperature × temperature | −0.03* | −0.001 | −0.02* | −0.02* | −0.02 | −0.01* | Sucrose × NaNO3 | −47.50*** | −1.450*** | −38.58*** | −38.17*** | −40.92*** | −11.50*** | Sucrose × temperature | 0.07 | 0.005* | 0.04 | 0.05* | 0.11* | −0.02 | NaNO3 × temperature | −0.49 | −0.010 | −0.60 | 0.15 | −1.67* | −0.92** | | 90.7 | 94.1 | 86.8 | 92.1 | 87.6 | 94.8 |
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