**3.5 Verification of predicted model**

The PCO yield, capsaicin and capsanthin contents of the examined red pungent dried paprika fruit sample were calculated based on the optimized conditions of the proposed maceration method and compared with experimental values of the response variables. The verification of the obtained results requires good agreement between values calculated using the model equations and experimental value of the responses (Table 5).


Table 5. Predicted and experimental value for the response at optimum conditions.
