Table 7: Experimental matrix of the CCRD as a function of yield, total carotenoids, total phenolic compounds, and antioxidant activity of buriti oil.

Assays T (°C) [E] (%) t (hours) Yield (%) Total carotenoids (µg -carotene.g1) Total phenolic compounds (µg GAE.g oil-1) ABTS (µmol Trolox.g oil-1)
1 45 1 2 36.7 1,733.5 162 ± 4 165 ± 2
2 45 1 6 54.8 1,875.0 217 ± 4 179 ± 2
3 45 2 2 44.3 1,956.0 198 ± 6. 164 ± 3
4 45 2 6 71.7 2,105.2 216 ± 8 189 ± 3
5 55 1 2 46.5 1,784.3 206 ± 6 187 ± 4
6 55 1 6 67.6 1,949.5 214 ± 4 203 ± 1
7 55 2 2 50.9 2,986.0 187 ± 2 175.3 ± 0.2
8 55 2 6 76.5 3,119.5 208 ± 5 185.6 ± 0.2
9 41.59 2 4 54.5 1,754.7 115 ± 6 174 ± 4
10 58.41 2 4 58.4 2,181.1 175 ± 1 178 ± 2
11 50 0.66 4 50.5 1,753.8 165 ± 4 178 ± 3
12 50 2.34 4 65.5 2,518.4 160 ± 2 177 ± 3
13 50 1.5 0.64 37.9 2,017.5 208 ± 4 177 ± 3
14 50 1.5 7.36 74.9 2,456.5 254 ± 5 204 ± 3
15 50 1.5 4 64.8 1,999.1 231 ± 5 214 ± 2
16 50 1.5 4 62.8 1,932.2 238 ± 4 215 ± 2
17 50 1.5 4 64.1 1,992.2 227 ± 7 218.0 ± 0.3

T: extraction temperature (°C); [E]: enzyme concentration in relation to fruit mass (% m/v); t: reaction time (h).