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 2

Experimental matrix for microwave-assisted pectin extraction process.

Experimental runs	Real values and coded values
	power (X1) (W)	pH of acid (X2) (ml)	Time (X3) (min)
1	550.0 (0)	2.0 (0)	30.0 (0)
2	550.0 (0)	2.0 (0)	30.0 (0)
3	500.0 (−1)	1.0 (−1)	40.0 (1)
4	500.0 (−1)	3.0 (1)	40.0 (1)
5	600.0 (1)	1.0 (−1)	20.0 (−1)
6	600.0 (1)	3.0 (1)	40.0 (1)
7	600.0 (1)	1.0 (−1)	40.0 (1)
8	550.0 (0)	2.0 (0)	13.2 (−1.68)
9	634.1 (1.68)	2.0 (0)	30.0 (1)
10	550.0 (0)	3.68 (1.68)	30.0 (1)
11	500.0 (−1)	1.0 (−1)	20.0 (−1)
12	550.0 (0)	2.0 (0)	46.8 (1.68)
13	500.0 (−1)	3.0 (1)	20.0 (−1)
14	600.0 (1)	3.0 (1)	20.0 (−1)
15	550.0 (0)	0.32 (−1.68)	30.0 (1)
16	465.9 (−1.68)	2.0 (0)	30.0 (1)