Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin

Table 6

Model constants for the second-order polynomial equation used to model the microwave and acid extraction of pectin.

	Microwave extraction				Acid extraction
	Y1		Y2		Y1		Y2
Constant	Const.	value	Const.	value	Const.	value	Const.	value
β0	−48.903		−45.142		−4.0181		−0.3742
β1	0.1585	0.452	0.299346	0.4255	0.169	0.161	1.61957	0.5804
β2	1.6308	0.1755	13.2398	0.0092	0.2516	0.0172	5.30417	0.0314
β3	0.5447	0.003	0.112295	0.1522	0.049	0.0056	−0.07393	0.128
β12	0.0001	0.9869	−0.02275	0.3173	−0.00788	0.6521	0.145	0.4408
β13	0.00029	0.6375	−0.00098	0.6567	0.000018	0.9712	−0.001	0.8487
β23	−0.043∗	0.1917	0.24625	0.0562	0.0008	0.8682	0.088571	0.1281
β11	−0.00015	0.2196	−0.00019	0.6384	−0.0009	0.5652	−0.01359	0.437
β22	−0.1848	0.5216	−1.2749	0.2364	−0.0461	0.775	−4.80652	0.0258
β33	0.0085	0.0202	0.00103	0.9181	−0.0002	0.1621	0.000204	0.8836
R2	86.6321		81.7928		84.972		81.3177

Y1 = pectin yield and Y2 = % degree of esterification.