Table 1.
Ascorbic acid extraction from rugosa rose fruit by central composite design
Run
Temperature (°C), X
1
Time (min), X
2
Response (Y)
Ascorbic acid (mg/g)
1
30
30
6.48
2
40
40
5.67
3
30
30
6.33
4
30
30
6.58
5
20
40
5.45
6
30
44
5.63
7
30
30
6.39
8
20
20
4.58
9
40
20
4.80
10
30
30
6.82
11
16
30
6.68
12
30
16
4.02
13
44
30
5.93