Valorization of Glycine max (Soybean) Seed Waste: Optimization of the Microwave-Assisted Extraction (MAE) and Characterization of Polyphenols from Soybean Meal Using Response Surface Methodology (RSM)

Table 5

Evaluation of quadratic model: value, F value, RC, CF (contribution factor, %), AADM, and Bf for phenols and flavonoids.

Source	Total phenolic content			Flavonoid content
	value	F value	RC	CF (%)	value	F value	RC	CF (%)
Solvent ratio (X1)	0.005	12.76	–0.795	6.18	0.011	9.74	–0.087	5.52
Power (X2)	0.001	36.45	–0.121	17.65	≤0.001	28.32	–0.083	16.04
Time (X3)	0.001	24.96	–2.693	12.09	≤0.001	53.08	–1.715	30.06
X1 × X1	≤0.001	50.79	+0.003	22.72	0.346	0.98	+0.000	0.11
X2 × X2	0.001	20.27	+0.000	10.24	0.001	24.64	+0.000	13.43
X3 × X3	0.473	0.56	–0.010	0.27	0.258	1.44	+0.009	0.81
X1 × X2	0.601	0.29	–0.000	0.14	0.482	0.53	–0.000	0.30
X1 × X3	≤0.001	51.09	+0.026	24.74	0.002	17.19	+0.008	9.74
X2 × X3	0.158	2.33	+0.001	1.13	≤0.001	32.37	+0.003	18.33
Validation of the model
R^2	0.95			0.94
AADM	0.00			0.00
Bf	0.99			0.99

Bold: individual factors that significantly () influenced the responses.