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	Fe^2+ 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**
𝑅^2	90.7	94.1	86.8	92.1	87.6	94.8

^∗𝑃≤0.5; ^∗∗𝑃≤0.05; ^∗∗∗𝑃≤0.005.