## 3 Results  
### Polyphenol Content  
Phenolic compounds are an important group of antioxidant phytochemicals, known for their beneficial health properties, including the prevention of cancer, aging, atherosclerosis, and neurodegenerative diseases [33]. Moreover, polyphenol consumption has been associated with the inhibition of IgE production [2]. The antiallergic action of polyphenols is manifested by the influence on the activity of enzymes and cellular receptors, contributing to the reduction in allergic responses [6]. Polyphenols can reduce the ability of foods to cause a reaction by binding with food proteins, forming soluble and insoluble complexes [2], whose functional properties are modified [4]. This binding changes the conformation of allergenic proteins, thus reducing their allergenic potential [6]. Polyphenols, especially quercetin, have the ability to inhibit the release of histamine from mast cells and basophils, an important effect in the context of allergies [2;3]. The results of the analysis of variance (ANOVA) for the total polyphenol content in lyophilized horseradish show strong statistical significance (\(p<0.05\)) and a regression coefficient of R\({}^{2}=0.9469\) for hydroalcoholic extraction and R\({}^{2}=0.9809\) for aqueous extraction, indicating that the extraction parameters analyzed (time, temperature, and ultrasound potency) have a significant effect on the concentration of extracted polyphenols. Additionally, the recovery of polyphenols from horseradish extracts is influenced by the solubility of phenolic compounds in the solvent used. The results demonstrated that the methanol-water solvent (1:1, \(v/v\)) promotes a more efficient extraction of polyphenols compared to ultrapure water. This suggests a higher solubility of the polyphenols found in lyophilized horseradish in the mixed solvent. The statistical modeling performed (2 FI and Quadratic) provides the ability to predict the total polyphenol content based on experimental parameters, as well as to evaluate their influence on the obtained values. Equations (3) and (4) represent the mathematical form of the statistical model used in the analysis of total polyphenol content:  
\[\text{TPC (hydroalcoholic solvent)}=4.03-0.0367\text{A}-0.0897\text{B}-0.0160 \text{C}+0.1188\text{AB}+0.0458\text{AC}-0.0604\text{BC} \tag{3}\]  
\[\text{TPC (aqueous solvent)}=0.5547-0.0914\text{A}-0.1247\text{B}+0.1006 \text{C}+0.1759\text{AB}+0.0422\text{AC}-0.2793\text{BC}- \tag{4}\] \[0.1117\text{A}^{2}+0.2933\text{B}^{2}+0.4679\text{C}^{2}\]  
A = coded factor representing extraction time (min);  
B = coded factor representing extraction temperature (\({}^{\circ}\)C);  
C = coded factor representing potency (W);  
AB, AC, BC = interaction effects between variables;  
A\({}^{2}\), B\({}^{2}\), C\({}^{2}\) = quadratic effects of each factor. According to Equation (3), the most pronounced positive effect on the total polyphenol content is attributed to the interaction between factors A and B (time and temperature), followed by the interaction between factors A and C (time and potency), suggesting a favorable synergistic effect between these factors. On the other hand, the most significant negative influence is associated with the linear factor B (temperature), followed by the interaction between factors B and C (temperature and potency), reflecting the sensitivity of polyphenols to high temperatures, as well as the potential negative synergistic effect between temperature and ultrasound potency on their stability. Regarding the aqueous extract, Equation (4) suggests a significant relationship between the experimental factors and the total polyphenol content. The strongest positive influence is observed for the quadratic factor C\({}^{2}\) (potency), followed by the quadratic factor B\({}^{2}\) (temperature). On the other hand, the most important negative influence is represented by the interaction between factors B and C (temperature and potency), followed by the linear factor B (temperature) and the quadratic component A\({}^{2}\) (time).