Combined ANFIS and numerical methods to simulate ultrasound-assisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition

Separation and Purification Technology - Tập 178 - Trang 178-188 - 2017
Yang Tao1, Yilin Wang1, Mengshi Pan1, Shurui Zhong1, Yue Wu1, Runqiang Yang1, Yongbin Han1, Jianzhong Zhou2
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
2Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Tài liệu tham khảo

Simić, 2016, Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network, Sep. Purif. Technol., 160, 89, 10.1016/j.seppur.2016.01.019 Hwang, 2014, Radical-scavenging-linked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea, Food Chem., 146, 71, 10.1016/j.foodchem.2013.09.035 Vagiri, 2017, Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction, Food Chem., 217, 409, 10.1016/j.foodchem.2016.08.121 Ćujić, 2016, Optimization of polyphenols extraction from driedchokeberryusing maceration as traditional technique, Food Chem., 194, 135, 10.1016/j.foodchem.2015.08.008 D’Alessandro, 2014, Kinetics of ultrasound assisted extraction of anthocyanins from Aronia melanocarpa (black chokeberry) wastes, Chem. Eng. Res. Des., 92, 1818, 10.1016/j.cherd.2013.11.020 Ramić, 2015, Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory, Ultrason. Sonochem., 23, 360, 10.1016/j.ultsonch.2014.10.002 Zderic, 2016, Polyphenol extraction from fresh tea leaves by pulsed electric field: a study of mechanisms, Chem. Eng. Res. Des., 109, 586, 10.1016/j.cherd.2016.03.010 Tao, 2015, Enhancement of food processes by ultrasound: a review, Crit. Rev. Food Sci. Nutr., 55, 570, 10.1080/10408398.2012.667849 d’Alessandro, 2012, Ultrasound assisted extraction of polyphenols from black chokeberry, Sep. Purif. Technol., 93, 42, 10.1016/j.seppur.2012.03.024 Tiwari, 2015, Ultrasound: a clean, greenextractiontechnology, Trac-Trends Anal. Chem., 71, 100, 10.1016/j.trac.2015.04.013 Rahman, 2012, Thermal conductivity prediction of foods by Neural Network and Fuzzy (ANFIS) modeling techniques, Food Bioprod. Process., 90, 333, 10.1016/j.fbp.2011.07.001 Najafi, 2016, SVM and ANFIS for prediction of performance and exhaust emissions of a SI engine with gasoline-ethanol blended fuels, Appl. Therm. Eng., 95, 186, 10.1016/j.applthermaleng.2015.11.009 Zheng, 2011, An adaptive neural-fuzzy inference system (ANFIS) for detection of bruises on Chinese bayberry (Myrica rubra) based on fractal dimension and RGB intensity color, J. Food Eng., 104, 663, 10.1016/j.jfoodeng.2011.01.031 Thomas, 2016, Prediction of ground motion parameters using randomized ANFIS (RANFIS), Appl. Soft. Comput., 40, 624, 10.1016/j.asoc.2015.12.013 Garcia-Perez, 2010, Extraction kinetics modeling of antioxidants from grape stalk (Vitis vinifera var. Bobal): influence of drying conditions, J. Food Eng., 101, 49, 10.1016/j.jfoodeng.2010.06.008 Cissé, 2012, Aqueous extraction of anthocyanins from Hibiscus sabdariffa: experimental kinetics and modeling, J. Food Eng., 109, 16, 10.1016/j.jfoodeng.2011.10.012 Ye, 2015, Solvent effects on phenolic content, composition, and antioxidant activity of extracts from florets of sunflower (Helianthus annuus L.), Ind. Crop Prod., 76, 574, 10.1016/j.indcrop.2015.07.063 AOAC (Association of Official Analytical Chemists), Official Methods of Analysis, seventeenth ed., Washington, D.C., 2000. Laokuldilok, 2015, Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying, LWT – Food Sci. Technol., 64, 405, 10.1016/j.lwt.2015.05.015 Mason, 1992, Quantifying sonochemistry: casting some light on a ‘black art’, Ultrasonics, 30, 40, 10.1016/0041-624X(92)90030-P Singleton, 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, Am. J. Enol. Vitic., 16, 144 Veličković, 2006, Kinetics of ultrasonic extraction of extractive substances from garden (Salvia officinalis L.) and glutinous (Salvia glutinosa L.) sage, Ultrason. Sonochem., 13, 150, 10.1016/j.ultsonch.2005.02.002 Wongkittipong, 2004, Solid-liquid extraction of andrographolide from plants-experimental study, kinetic reaction and model, Sep. Purif. Technol., 40, 147, 10.1016/j.seppur.2004.02.002 Cui, 2013, Antioxidant capacity of anthocyanins fromRhodomyrtus tomentosa(Ait.) and identification of the major anthocyanins, Food Chem., 139, 1, 10.1016/j.foodchem.2013.01.107 Juan, 2012, The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry, J. Food Sci., 77, C430, 10.1111/j.1750-3841.2011.02593.x Zhang, 2008, HPLC-DAD-ESI-MS/MS analysis and antioxidant activities of nonanthocyaninphenolics in mulberry (Morus alba L.), J. Food Sci., 73, C512, 10.1111/j.1750-3841.2008.00854.x Tao, 2014, Kinetic modeling of ultrasound-assisted extraction of phenolic compounds from grape marc: influence of acoustic energy density and temperature, Ultrason. Sonochem., 21, 1461, 10.1016/j.ultsonch.2014.01.029 González-Centeno, 2014, Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) – a response surface approach, Ultrason. Sonochem., 21, 2176, 10.1016/j.ultsonch.2014.01.021 Khemakhem, 2017, Kinetic improvement of olive leaves’ bioactive compounds extraction by using power ultrasound in a wide temperature range, Ultrason. Sonochem., 34, 466, 10.1016/j.ultsonch.2016.06.010 Zhang, 2016, A new kinetic model of ultrasound-assisted extraction of polysaccharides from Chinese chive, Food Chem., 212, 274, 10.1016/j.foodchem.2016.05.144 Wang, 2016, Modeling bubble dynamics and radical kinetics in ultrasound induced microalgal cell disruption, Ultrason. Sonochem., 28, 7, 10.1016/j.ultsonch.2015.06.025 Denev, 2010, Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties, Food Chem., 123, 1055, 10.1016/j.foodchem.2010.05.061 Marchitan, 2010, Modeling and optimization of tartaric acid reactive extraction from aqueous solutions: a comparison between response surface methodology and artificial neural network, Sep. Purif. Technol., 75, 273, 10.1016/j.seppur.2010.08.016 Atanassova, 2005, Sonochemical reduction of the antioxidant activity of olive mill wastewater, Environ. Int., 31, 281, 10.1016/j.envint.2004.10.004 Qiao, 2013, Sonochemical effects on free phenolic acids under ultrasound treatment in a model system, Ultrason. Sonochem., 20, 1017, 10.1016/j.ultsonch.2012.12.007 Segovia, 2016, Avocado seed: modeling extraction of bioactive compounds, Ind. Crop Prod., 85, 213, 10.1016/j.indcrop.2016.03.005 Cacace, 2003, Mass transfer process during extraction of phenolic compounds from milled berries, J. Food Eng., 59, 379, 10.1016/S0260-8774(02)00497-1 Kovačević, 2016, Stability of polyphenols in chokeberry juice treated with gas phase plasma, Food Chem., 212, 323, 10.1016/j.foodchem.2016.05.192 Jakobek, 2012, Phenolic acids, flavonols, anthocyanins and antiradical activity of “Nero”, “Viking”, “Galicianka” and wild chokeberries, Sci. Hort., 147, 56, 10.1016/j.scienta.2012.09.006 Socha, 2009, Antioxidant activity and phenolic composition of herbhoneys, Food Chem., 113, 568, 10.1016/j.foodchem.2008.08.029 He, 2010, Anthocyanins: natural colorants with health-promoting properties, Annu. Rev. Food Sci. Technol., 1, 163, 10.1146/annurev.food.080708.100754