Ultrasound-assisted extraction of phytochemicals from green coconut shell: Optimization by integrated artificial neural network and particle swarm technique

Singh, Poornima; Pandey, Vinay Kumar; Chakraborty, Sourav; Dash, Kshirod Kumar; Singh, Rahul; Mukarram shaikh, Ayaz; Béla, Kovács

doi:10.1016/j.heliyon.2023.e22438

Cited by 8 publications

(4 citation statements)

References 31 publications

(37 reference statements)

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“…A group of researchers investigated the ultrasound-assisted extraction of phytochemicals from green coconut shells, which was optimized using integrated ANN [30]. The aim was to maximize antioxidant and antimicrobial activity while modeling the extraction process.…”

Section: Regression: Non-linear Modeling In Foodsmentioning

confidence: 99%

“…Modeling resulted in a few statistically valid networks that were evaluated by means of the low mean square error and the high coefficient of determination. The best ANN for the ultrasoundassisted extraction process was the one with three neurons in the input layer, four neurons in the hidden layer and five neurons in the output layer (3-4-2) [30].…”

Section: Regression: Non-linear Modeling In Foodsmentioning

confidence: 99%

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Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

Karadžić Banjac,

Kovačević,

Podunavac-Kuzmanović

2024

Processes

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In this review, papers published in the chemometrics field were selected in order to gather information and conduct a systematic review regarding food science and technology; more precisely, regarding the domain of bioactive compounds and the functional properties of foods. More than 50 papers covering different food samples, experimental techniques and chemometric techniques were selected and presented, focusing on the chemometric methods used and their outcomes. This study is one way to approach an overview of the current publications related to this subject matter. The application of the multivariate chemometrics approach to the study of bioactive compounds and the functional properties of foods can open up even more in coming years, since it is fast-growing and highly competitive research area.

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Section: Regression: Non-linear Modeling In Foodsmentioning

confidence: 99%

Section: Regression: Non-linear Modeling In Foodsmentioning

confidence: 99%

Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

Karadžić Banjac,

Kovačević,

Podunavac-Kuzmanović

2024

Processes

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“…The results provided a feasible and innovative process for the extraction of active components from watermelon rind. Singh et al [43] used an artificial neural network (ANN) and particle swarm optimization (PSO) to optimize the experimental conditions for UAE to maximize antioxidant and antimicrobial activity from green coconut shells. The results showed that UAE was superior to MAE, and it was a feasible and successful method to extract phytochemicals from green coconut shells.…”

Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods

Li,

Zhang,

Wang

et al. 2024

Foods

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Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and identification. Therefore, developing and optimizing effective extraction and detection methods for extracting flavonoids from food is essential. In this review, we review the structure, classification, and chemical properties of flavonoids. The research progress on the extraction and detection of flavonoids in foods in recent years is comprehensively summarized, as is the application of mathematical models in optimizing experimental conditions. The results provide a theoretical basis and technical support for detecting and analyzing high-purity flavonoids in foods.

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“…Recent research has shown that artificial intelligence techniques are commonly employed for extract optimization due to complicated systems. This is due to the fact that these strategies are both reliable and effective, and they have an outstanding ability to describe the non-linear interactions that exist between the parameters and the responses of various systems [14,15].…”

Section: Introductionmentioning

confidence: 99%

Biological Activities of Ethanol Extracts of Hericium erinaceus Obtained as a Result of Optimization Analysis

Sevindik,

Gürgen,

Khassanov

et al. 2024

Foods

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Mushrooms are one of the indispensable elements of human diets. Edible mushrooms stand out with their aroma and nutritional properties. In this study, some biological activities of the wild edible mushroom Hericium erinaceus were determined. In this context, firstly, the most suitable extraction conditions of the fungus in terms of biological activity were determined. First, 64 different experiments were performed with the Soxhlet device under 40–70 °C extraction temperature, 3–9 h extraction time, and 0.5–2 mg/mL extraction conditions. As a result, a total antioxidant status (TAS) analysis was performed, and the extraction conditions were optimized so that the objective function was the maximum TAS value. The data obtained from the experimental study were modeled with artificial neural networks (ANNs), one of the artificial intelligence methods, and optimized with a genetic algorithm (GA). All subsequent tests were performed using the extract obtained under optimum extraction conditions. The antioxidant capacity of the mushroom was assessed using Rel assay kits and the DPPH and FRAP techniques. The agar dilution method was used to measure the antimicrobial activity. The anti-Alzheimer activity was assessed based on the activities of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). The antiproliferative activity was assessed against the A549 cancer cell line. The total phenolic content was measured using the Folin–Ciocalteu reagent. The measurement of total flavonoids was conducted using the aluminum chloride test. LC-MS/MS equipment was used to screen for the presence of standard chemicals. The optimum extraction conditions were found to be a 60.667 °C temperature, 7.833 h, and 1.98 mg/mL. It was determined that the mushroom has high antioxidant potential. It was determined that the substance was successful at combating common bacterial and fungal strains when used at dosages ranging from 25 to 200 µg/mL. The high antiproliferative effect of the substance was attributed to its heightened concentration. The anti-AChE value was found to be 13.85 μg/mL, while the anti-BChE value was confirmed to be 28.00 μg/mL. The phenolic analysis of the mushroom revealed the presence of 13 chemicals. This investigation found that H. erinaceus exhibits robust biological activity when extracted under appropriate circumstances.

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Ultrasound-assisted extraction of phytochemicals from green coconut shell: Optimization by integrated artificial neural network and particle swarm technique

Cited by 8 publications

References 31 publications

Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods

Biological Activities of Ethanol Extracts of Hericium erinaceus Obtained as a Result of Optimization Analysis

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