Optimization of extraction of defatted walnut powder by ultrasonic assisted and artificical neural network

Abstract In order to obtain the extraction process of defatted walnut powder (DWP), an ultrasound-assisted extraction based on artificial neural network was established, and the activity of the extract was evaluated. The artificial neural network (ANN) was used to model different parameters, including the yield of extraction, the concentrations of glansreginin A and ellagic acid, and obtained the optimal extraction process: solvent to material ratio of 9.5 mL/g, ethanol concentration of 68%, extraction period of 55 min, and extraction three times. Then, the antioxidant scavenging ability of DWP obtained by ANN was compared with other extraction methods. The results showed that DWP extracted by artificial neural network demonstrated good activity in scavenging DPPH and ABTS radicals.

Bibliographic Details

Main Authors:	XU,Xiajing, REN,Shumeng, WANG,Dongmei, MA,Jing, YAN,Xiaowei, GUO,Yongli, LIU,Xiaoqiu, PAN,Yingni
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100498
Tags:	Add Tag No Tags, Be the first to tag this record!