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Table 3 Analysis of variance (ANOVA) for the quadratic model of ACN content, TEAC and BGS activity

From: Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Source

Degree of freedom

Sum of squares

Mean square

f value

p value

Total anthocyanin

 Model

4

908.37

227.09

66.01

<0.0001

 X1

1

48.02

48.02

13.96

0.0028

 X2

1

4.80

4.80

1.40

0.2602

 X 21

1

470.18

470.18

136.66

<0.0001

 X 22

1

338.41

338.41

98.36

<0.0001

 Lack-of-fit

8

26.71

3.44

0.92

0.5776

 Pure error

4

14.58

3.64

  

TEAC (antioxidant capacity)

 Model

7

186.90

26.70

100.02

<0.0001

 X1

1

10.35

10.35

38.78

0.0002

 X2

1

2.00

2.00

7.49

0.0230

 X3

1

3.25

3.25

12.18

0.0068

 X 21

1

89.09

89.09

333.76

<0.0001

 X 22

1

63.22

63.22

236.84

<0.0001

 X 23

1

3.04

3.04

11.40

0.0082

 X1X3

1

3.24

3.24

12.14

0.0069

 Lack-of-fit

5

0.70

0.14

0.33

0.8720

 Pure error

4

1.70

0.42

  

BGS activity (%)

 Model

6

451.25

75.21

106.65

<0.0001

 X1

1

8.40

8.40

11.92

0.0062

 X2

1

0.14

0.14

0.19

0.6708

 X3

1

2.60

2.60

3.69

0.0838

 X 21

1

198.43

198.43

281.39

<0.0001

 X 22

1

174.63

174.63

247.63

<0.0001

 X 23

1

27.81

27.81

39.44

<0.0001

 Lack-of-fit

6

0.000

0.000

0.000

1.0000

 Pure error

4

7.05

1.76