Fruit By-Product Processing and Bioactive Compounds
Table 3
Analysis of variance (ANOVA) of the total phenolic content (TPC), FRAP, total flavonoid content (TFC), and IC50 of fruit by-products during blanching, drying, fresh, and freezing.
Source of variation
TPC (mg/100g)
DF
Sum of squares
Mean square
F ratio
Sum of squares
Mean square
F ratio
Model
5
Blanching
54402892
10880578
17662.06
Drying
52229606
10445921
19353.98
Error
6
3696
616.0425
3238
539.73
C. total
11
54406589
52232844
Model
5
Freezing
56644119
11328824
88131.41
Fresh
64447734
12889547
107250.9
Error
6
771
128.54468
721
120.1812
C. total
11
56644890
64448455
FRAP (0.1 mg/100 ml)
Model
5
Blanching
30167.021
6033.4
6786.532
Drying
17516.363
3503.27
10426.87
Error
6
5.334
0.89
2.016
0.34
C. total
11
30172.355
17518.379
Model
5
Freezing
43594.666
8718.93
65797.14
Fresh
51424.725
10284.9
139105.7
Error
6
0.795
0.13
0.444
0.073936
C. total
11
43595.461
51425.168
TFC (mg/100 g)
Model
5
Blanching
355163.56
71032.7
28558.26
Drying
1063844.1
212769
143843.7
Error
6
14.92
2.5
8.9
1.479167
C. total
11
355178.49
1063852.9
Model
5
Freezing
351479.17
70295.8
12854.1
Fresh
385470.96
77094.2
19001.39
Error
6
32.81
5.5
24.34
4.1
C. total
11
351511.98
385495.31
IC50 (%)
Model
5
Blanching
1853.01
370.602
1822.633
Drying
2252.3367
450.467
1001.039
Error
6
1.22
0.203
2.7
0.45
C. total
11
1854.23
2255.0367
Model
5
Freezing
6112.4967
1222.5
3526.44
Fresh
2685.1075
537.022
1682.574
Error
6
2.08
0.35
1.915
0.319
C. total
11
6114.5767
2687.0225
Significance at . Prob > F = 0.0001 for all treatments.
