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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