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
R2
0.95
0.94
AADM
0.00
0.00
Bf
0.99
0.99
Bold: individual factors that significantly () influenced the responses.