Skip to main content

Table 5 Fitted and experimental responses at selected optimal points

From: Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves

Treatments Selected optimal points TAC (g AAE/100 g DM) DPPH (mg AAE/100 g DM)
T (°C) t (minutes) Fitted Experimental Fitted Experimental
Steam blanching 92 6 7.8 6.6 ± 0.4 566.4 567 ± 1
Fermentation/Oxidation 30 30 7.0 7.3 ± 0.5 711.5 713 ± 2
Drying 60 210 6.4 6.0 ± 0.2 663.1 663 ± 2
Roasting 145 25 7.8 7.7 ± 0.2 760.9 758 ± 3
  1. T Temperature, t Time