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

• Autor(a) principal: XU,Xiajing
• Data de Publicação: 2022
• Outros Autores: REN,Shumeng, WANG,Dongmei, MA,Jing, YAN,Xiaowei, GUO,Yongli, LIU,Xiaoqiu, PAN,Yingni
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100498
• topic: ultrasound-assisted extraction; defatted walnut powder; artificial neural network; antioxidant activity

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.