Optimization of Bioactive Compound Extraction from Rose Myrtle Fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) as the Antioxidant Source

Table 2

Matrix of factor and level in optimization of rose myrtle fruit extraction using central composite design.

Coded factor value		Actual factor value		Total phenolic response (mg GAE/g)	Antioxidant response (IC50) µg/ml
Temperature of extraction (°C)	Time of extraction (minute)	(X1)	(X2)
0	0	80	90	74.151	1.02
−1	−1	70	60	49.845	1.872
−1	+1	70	120	57.726	1.57
0	0	80	90	81.158	1.034
−1.41	0	65.9	90	36.629	1.964
0	−1.41	80	47.57	57.538	1.908
+1	+1	90	120	57.377	2.059
0	+1.41	80	132.4	50.879	2.054
0	0	80	90	78.764	1.031
0	0	80	90	69.087	1.028
0	0	80	90	65.367	1.03
+1	−1	90	60	63.339	1.75
+1.41	+1	94.14	90	42.733	2.0612