Response surface optimization and artificial neural network modeling of microwave assisted natural dye extraction from pomegranate rind

Sinha, Keka; Das, Papita; Datta, Siddhartha

doi:10.1016/j.indcrop.2011.12.032

Cited by 136 publications

(56 citation statements)

References 25 publications

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“…The role of ANO-VA test is to compare variation due to deviation from mean value. In Table 3 ) are very often used in literature 31,38 . Correlation coefficient is 0.920 that indicates a solid performance of the proposed CCD model.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, for instance, Pingret et al 29 optimized production of antioxidant-rich extracts from apple pomace using ultrasound-assisted extractions, while Chua et al 30 optimized the extraction conditions of phospholipids from palmpressed fiber. The effects of extraction time, pH of solution, and weight of the sample were studied to model and optimize a microwave-assisted natural dye extraction from pomegranate rind by Sinha et al 31 The optimal conditions of quercetin extraction from some plant materials were estimated by using experimental design 11,20 . Green tea was acceptable as the plant material for the extraction study due to the significant amount of quercetin.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Quercetin Extraction from Green Tea ( Camellia sinensis ) Using Central Composite Design, and the Pharmacological Activity of the Extract

Savić

Nikolić

et al. 2016

Chem.Biochem.Eng.Q.

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The aim of this paper was to optimize an extraction procedure of quercetin from green tea using central composite design. Extraction time, ethanol concentration, and solid to liquid ratio were selected as the independent variables, while quercetin yield was defined as a response. The impact of factors and their interactions on the quercetin yield was studied based on the results of ANOVA test. The extraction time of 58.5 min, ethanol concentration of 94.7 % (v/v), and solid to liquid ratio of 1:19.4 (m/v) were found as the optimal conditions. The experimental confirmation of the proposed optimal conditions indicated that there was a good agreement between the experimental and predicted values. In addition to quercetin, the presence of 17 bioactive compounds was confirmed in the green tea extract using mass spectrometry method. Antioxidant, antimicrobial and antitumor activity of the optimal extract was determined using DPPH assay, disk diffusion method, and MTT assay, respectively.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of Quercetin Extraction from Green Tea ( Camellia sinensis ) Using Central Composite Design, and the Pharmacological Activity of the Extract

Savić

Nikolić

et al. 2016

Chem.Biochem.Eng.Q.

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“…Matlab 7 was chosen to develop the ANN model in this study (Chakraborty et al, 2013;Sinha et al, 2013;Chowdhury and Das Saha, 2013;Sinha et al, 2012;Das Saha and Dutta, 2012;Kumar and Porkodi, 2009;Lee et al, 1998). 4-layer network with linear transfer function and back-propagation neural network was considered.…”

Section: Modeling Using Artificial Neural Network (Ann)mentioning

confidence: 99%

Graphene oxide for the treatment of ranitidine containing solution: Optimum sorption kinetics by linear and non linear methods and simulation using artificial neural network

Das

2016

Process Safety and Environmental Protection

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“…Além disso, apresentam efeitos ecotoxicológicos negativos e bioacumulação em animais. 5 Por isso, cada vez mais, produtores de alimentos estão se voltando para o uso de corantes de origem natural.…”

Section: Corantes Na Indústria Alimentíciaunclassified

Using Colors of Nature to Satisfy Consumer Desires: Natural Substances as Colorants in the Food Industry

Hamerski¹,

Rezende²,

Silva³

2013

Revista Virtual De Química

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The use of synthetic dyes in the food industry is becoming more and more restricted. Controversies regarding their health hazards associated with increasingly critical consumers are responsible for this change. This has raised the growth of the use of natural colorants in foods. Among the classes of natural colorants that have been used, anthocyanins, carotenoids, betalains and curcuminoids can be emphasized. This article summarizes the chemical characteristics, the occurrence in nature and the main applications of substances of natural origin most used as colorants in food industry.

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Response surface optimization and artificial neural network modeling of microwave assisted natural dye extraction from pomegranate rind

Cited by 136 publications

References 25 publications

Optimization of Quercetin Extraction from Green Tea ( Camellia sinensis ) Using Central Composite Design, and the Pharmacological Activity of the Extract

Optimization of Quercetin Extraction from Green Tea ( Camellia sinensis ) Using Central Composite Design, and the Pharmacological Activity of the Extract

Graphene oxide for the treatment of ranitidine containing solution: Optimum sorption kinetics by linear and non linear methods and simulation using artificial neural network

Using Colors of Nature to Satisfy Consumer Desires: Natural Substances as Colorants in the Food Industry

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