Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro‐fuzzy inference system (<scp>ANFIS</scp>) and artificial neural network

Asnaashari, Maryam; Farhoosh, Reza; Farahmandfar, Reza

doi:10.1002/jsfa.7677

Cited by 18 publications

(10 citation statements)

References 31 publications

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“…We therefore suggest applying the ANFIS model with generalized bell MFs to predict the oxidative stability of VOO. Similar results were found in studies conducted by several groups of scientists, applying artificial ANFIS to model the edible oil industry, for instance, Prediction impact of curcumin on soybean oil with a correlation coefficient (R 2 ≥ 0.98), prediction of rapeseeds oil extraction with a correlation coefficient (R 2 ≥ 0.998), fatty acid profile of vegetable oils based on rheological analysis with correlation coefficient (R 2 ≥ 0.995), effect of natural antioxidant added on hazelnut oil oxidation with correlation coefficient (R 2 ≥ 0.996), oxidation state of purified kilka fish oil with correlation coefficient (R 2 ≥ 0.993) …”

Section: Resultssupporting

confidence: 84%

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Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)

et al. 2019

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BACKGROUND: An adaptive neuro-fuzzy inference system (ANFIS) was employed to predict the oxidative stability of virgin olive oil (VOO) during storage as a function of time, storage temperature, total polyphenol, -tocopherol, fatty acid profile, ultraviolet (UV) extinction coefficient (K 268 ), and diacylglycerols (DAGs). RESULTS:The mean total quantities of polyphenols and DAGs were 1.1 and 1.9 times lower in VOOs stored at 25 ∘ C than in the initial samples, and the mean total quantities of polyphenols and DAGs were 1.3 and 2.26 times lower in VOOs stored at 37 ∘ C than in the initial samples, respectively. In a single sample, -tocopherol was reduced by between 0.52 and 0.91 times during storage, regardless of the storage temperature. The mean specific UV extinction coefficients (K 268 ) for VOO stored at 25 and 37 ∘ C were reported as 0.15 (ranging between 0.06-0.39) and 0.13 (ranging between 0.06-0.35), respectively. The ANFIS model created a multi-dimensional correlation function, which used compositional variables and environmental conditions to assess the quality of VOO. The ANFIS model, with a generalized bell-shaped membership function and a hybrid learning algorithm (R 2 = 0.98; MSE = 0.0001), provided more precise predictions than other algorithms. CONCLUSION: Minor constituents were found to be the most important factors influencing the preservation status and freshness of VOO during storage. Relative changes (increases and reductions) in DAGs were good indicators of oil oxidative stability. The observed effectiveness of ANFIS for modeling oxidative stability parameters confirmed its potential use as a supplemental tool in the predictive quality assessment of VOO.(3) X: the input value to the node. J Sci Food Agric 2019; 99: 5358-5367

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Section: Resultssupporting

confidence: 84%

“…The application of the ANFIS in food science has been reported by several researchers in the field. It was used to predict the fatty acid profiles of vegetable oils, in rapeseed oil extraction, and for estimating the effect of antioxidant activity on hazelnut oil oxidation, and the oxidation behavior of purified kilka fish oil …”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)

et al. 2019

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“…The PV (meqO 2 /kg oil) of sunflower oil samples containing different concentrations of lemon verbena essential oil and BHT was measured spectrophotometrically at 500 nm by UV‐VIS instrument (model 160A Shimadzu, Tokyo, Japan). The oil samples were mixed in with 9.8 ml chloroform–methanol (7:3 v/v) on a vortex mixer for 2–4 s. Ammonium thiocyanate solution (50 ml, 30% w/v) and 50 ml of iron (II) chloride solution ([0.4 g barium chloride dihydrate dissolved in 50 ml H 2 O] + [0.5 g FeSO 4 ·7H 2 O dissolved in 50 ml H 2 O] + 2 ml 10 mol/L HCl, with the precipitate, barium sulfate, filtered off to produce a clear solution]) were added, respectively, and after adding each of them, the sample was mixed on a vortex mixer for 2–4 s. Then, the absorbance of the sample was read, after 5 min incubation at room temperature (Asnaashari, Farhoosh, & Farahmandfar, ).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time

Farahmandfar

Asnaashari

pourshayegan

et al. 2018

Food Science & Nutrition

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In this study, lemon verbena essential oil as a natural antioxidant was used to increase the stability of sunflower oil, and stabilization effects in terms of storage conditions were compared with synthetic antioxidant (BHT). For this purpose, the antioxidant activity of the essential oil was determined by DPPH assay and β‐carotene bleaching method. Then, lemon verbena essential oil (0, 400, 800, and 1,600 ppm) was added to sunflower oil without synthetic antioxidant and stored at 60°C for 60 days. Results from different parameters (peroxide value, free fatty acid, iodine value, total polar compound, carbonyl value, conjugated dienes, and oxidative stability index) were in agreement with each other, suggesting that lemon verbena essential oil (1,600 ppm) could act better than BHT in inhibition of lipid oxidation in sunflower oil and can be used as predominant alternative of synthetic antioxidants.

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“…Researchers have reported that these harmful effects can be reduced by regular consumption of foods and beverages which exhibit antioxidant activity (Farhoosh, Sharif, Asnaashari, Johnny, & Molaahmadibahraseman, ). Moreover, medicinal plants play a crucial role to cure basic health problems (Asnaashari, Farhoosh, & Farahmandfar, ). So, try to achieve new natural antioxidative and antimicrobial compounds due to a people tendency to consumption of food without chemical preservatives has been increasing.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods

Farahmandfar

Kenari

Asnaashari

et al. 2019

Food Science & Nutrition

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The different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and ultrasound) on the extraction yields and bioactive properties of extracts were analyzed. The antioxidant capacity of Arum maculatum leaves extracts was investigated, and the concentrations of total phenolics, tocopherols, tannins and flavonoids were determined. 1,1‐diphenyl 2‐picrylhydrazyl free radical (DPPH), β‐Carotene bleaching, and oxidative stability index (OSI) were used to determine antioxidant activity. The ability to scavenge radicals was measured in these experiments by the discoloration of the solution. Also, the antimicrobial activity of different extracts against Gram‐positive (Staphylococcus aureus and Listeria monocytogenes) and Gram‐negative bacteria (Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa) was evaluated by using of microdilution and agar diffusion assays. The results demonstrated that ultrasonic extracts (especially ethanol:water (50:50) solvent) had the higher extraction yield and antioxidant potential than maceration extracts. All extracts were effective against all tested bacteria, and Listeria monocytogenes was the most sensitive bacterium with lowest MIC value (12.5 mg/ml) and biggest diameter of growth inhibition zone (13.77 mm). Generally, this Arum maculatum leaves extracts can be suggested as an economical source of antioxidant and antimicrobial agents and can be a suitable substitute for artificial and chemical food preservatives.

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Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro‐fuzzy inference system (ANFIS) and artificial neural network

Cited by 18 publications

References 31 publications

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time

Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods

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