scholarly journals Optimization of Extraction Parameters of Ethanol Extracts of Propolis Samples Using Artificial Neural Network and Moth-Flame Optimization Algorithm

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Ayşenur Gurgen ◽  
Huseyin Serencam ◽  
Yakup Kara ◽  
Zehra Can ◽  
Sibel Yıldız
Keyword(s):  
Prediction Models ◽  
Extraction Time ◽  
Total Phenolic ◽  
Multi Objective Optimization ◽  
Antioxidant Power ◽  
Multi Objective ◽  
Ethanol Content ◽  
Extraction Parameters ◽  
Artificial Neural ◽  
Ethanol Extracts

Abstract In this study, the optimum values of propolis ethanol extracts parameters were determined with the use of single and multi-objective optimization procedures. The euclidean distance approach was used in the multi-objective optimization process. Firstly, propolis was extracted using water with ethanol contents 40, 50, 60, 70 and 80% for 8, 10, 12, 16, 20 and 24 h. Then, total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) activities of all extracts were determined. With the obtained data a prediction model was produced with the use of artificial neural networks (ANN), and optimization was performed using a moth-flame (MFO) algorithm. The best prediction models for the TPC and FRAP were observed in 2-5-1 and 2-5-1 network architecture with the mean absolute percentage error (MAPE) values, 5.126 and 2.451%, respectively. For maximum TPC, the extraction parameters were determined as ethanol content 57.50% and extraction time 13.56 h. To maximize FRAP, the optimized extraction parameters were ethanol content 72.03% and extraction time 18.04 h. The optimum extraction conditions for both maximum values of the studied assays were ethanol content 70.03% and extraction time 16.93 h. The study concluded that the integrated ANN and MFO algorithm system can be used in single and multi-objective optimization of extraction parameters. The established optimization model can save time, money, labor and energy.

Investigation of antioxidant activity and analysis of phenolic compounds of some Asteraceae plants by HPLC: A comparison between Methanol and Ethanol extracts

2021 ◽  
Vol 02 ◽  
Author(s):  
Donia Anvari ◽  
Rashid Jamei
Keyword(s):  
Phenolic Compounds ◽  
Methanol Extract ◽  
Extraction Procedure ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Total Phenolic ◽  
Therapeutic Effects ◽  
Antioxidant Power ◽  
Antioxidant Agents ◽  
Ethanol Extracts

Background: Medicinal and healing plants have been used in treating human diseases for centuries because of their therapeutic effects. They may assist in curing common ailments such as a multitude of skin problems, various disorders from muscle spasms to cuts and wounds. They can be used to relieve symptoms of different illnesses from a cold to some forms of arthritis or some allergies as well. The Asteraceae plant is a strong source of antimicrobial and antioxidant agents and this paper focuses on its specifications. Objectives: This study aimed to investigate the antioxidant potential and radical scavenging of different solvents (Methanol and Ethanol) of five species, i.e., Artemisia absinthium L., Arctium lappa L., Centaurea cyanus L., Silybum marianum L., and Echinops ritro L., belonging to the Asteraceae family. Methods: Methanol and ethanol extracts of the above plants were prepared. The obtained sections were evaluated for total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), chain-breaking activity (CBA), thiobarbituric acid (TBA), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Also, Ferric reducing antioxidant power (FRAP), Nitric oxide (NO) radical scavenging, Hydrogen peroxide (H2O2) radical scavenging, and Superoxide (O2-) radical inhibition assay were measured. Phenolic compounds were determined and measured by high-performance liquid chromatography (HPLC) as well. Results: The collected and analyzed data showed that the highest values for the TPC, TFC, TBA, and DPPH were related to methanol extract of A. lappa L. Moreover, the maximum values for the CBA, H2O2, and O2- were observed in the Ethanol extract of E. ritro L., while methanol extract of E. ritro L. showed the highest amount of FRAP and NO. Eventually, the highest value for TAC was related to A. absintium L., and it was also realized that methanol compared to ethanol solvent was more successful in the extraction procedure. Conclusions: These findings suggest that A. lappa L. and E. ritro L. extracts can be considered excellent natural antioxidant agents. The type of solvent can affect the extraction of phenolic compounds. Sinapic acid, as the highest level of phenolic acid, was found in S. marianum L.

scholarly journals Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder

2016 ◽  
pp. 29-50 ◽  
Author(s):  
Ibrahim Mohammed ◽  
Fawzy Hassanien ◽  
Sahy El ◽  
Mohammed Afify ◽  
Abdeldaiem Mohammed
Keyword(s):  
Antibacterial Activity ◽  
Shelf Life ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Punica Granatum ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ethanol Extracts ◽  
Gamma Irradiated

The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum) peel powder (PE) at the dose levels of 0, 3, 6, and 9 kGy. The ?ntioxidant activity of the extracts was estimated using the radical scavenging activity against 2,2?-diphenyl-1-picrylhydrazyl (DPPH?), ?-carotene/linoleic acid bleaching system, and ferric reducing antioxidant power (FRAP). Antibacterial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa, and Salmonella typhumurium. The results showed that PE treated with 6 kGy had a higher content of total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant activity. Hence, the PE of 6 kGy-irradiated peels were selected to be added to beef sausage. Different concentrations of 6 KGy-irradiated PE were applied to improve beef sausage hygienic quality and extend the shelf life during cold storage (4?C). The results indicated that when 12 mL of the extract were added to one kg of beef sausage, the shelf-life of the sausage was extended from 15 days to 50 days (at 4?C), compared with the control, without changes of the microbiological, chemical, and sensory attributes.

scholarly journals Ensemble Forecasting Frame Based on Deep Learning and Multi-Objective Optimization for Planning Solar Energy Management: A Case Study

2021 ◽  
Vol 9 ◽  
Author(s):  
Yongjiu Liu ◽  
Li Li ◽  
Shenglin Zhou
Keyword(s):  
Time Series ◽  
Deep Learning ◽  
Learning Strategies ◽  
High Efficiency ◽  
Prediction Models ◽  
Ensemble Forecasting ◽  
Multi Objective Optimization ◽  
Multi Objective ◽  
Photovoltaic Power ◽  
Power Forecasting

There are many prediction models that have been adopted to predict uncertain and non-linear photovoltaic power time series. Nonetheless, most models neglected the validity of data preprocessing and ensemble learning strategies, which leads to low forecasting precision and low stability of photovoltaic power. To effectively enhance photovoltaic power forecasting accuracy and stability, an ensemble forecasting frame based on the data pretreatment technology, multi-objective optimization algorithm, statistical method, and deep learning methods is developed. The proposed forecasting frame successfully integrates the advantages of multiple algorithms and validly depict the linear and nonlinear characteristic of photovoltaic power time series, which is conductive to achieving accurate and stable photovoltaic power forecasting results. Three datasets of 15-min photovoltaic power output data obtained from different time periods in Belgium were employed to verify the validity of the proposed system. The simulation results prove that the proposed forecasting frame positively surpasses all comparative hybrid models, ensemble models, and classical models in terms of prediction accuracy and stabilization. For one-, two-, and three-step predictions, the MAPE values obtained from the proposed frame were less than 2, 3, and 5%, respectively. Discussion results also verify that the proposed forecasting frame is obviously different from other comparative models, and is more stable and high-efficiency. Thus, the proposed frame is highly serviceable in elevating photovoltaic power forecasting performance and can be used as an efficient instrument for intelligent grid programming.

scholarly journals Antioxidant activity of enzyme-assisted extract derived from round kumquat peel (Fortunella japonica)

2021 ◽  
Vol 13 (2) ◽  
pp. 69-76
Author(s):  
Tam Vo Dinh Le ◽  
Dinh Duyen Hai Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Cation Radical ◽  
Pharmaceutical Products ◽  
Extraction Time ◽  
Enzyme Treatment ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Antioxidant Power ◽  
Peel Extract

This study intends to apply enzyme-assisted extraction method to determine the antioxidant activity of round kumquat peel extract. Firstly, chemical composition of the kumquat peel was determined. Then, single factor test was employed to evaluate the effects of enzyme treatment conditions (enzyme amount and extraction time, ethanol concentration, material:ethanol ratio, extraction time and extraction temperature) on total phenolic content (TPC) and antioxidant activity of the kumquat peel extract. The result showed that the content of phenolic compounds in the kumquat peel achieved 1.3%. The peel extract exhibited the maximum TPC of 335.96±16.79 milligrams of gallic acid equivalents (mg GAE)/g dry matter, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) cation radical (ABTS●+) scavenging activity of 1993.26±99.66 μmol Trolox Equivalent (TE)/g dry matter and ferric reducing antioxidant power (FRAP) value of 3202.86±160.14 μmol TE/g dry matter. This extract was obtained under   enzyme treatment condition including enzyme content of 9 U/g dry matter, enzyme-treating time of 90 min and the extraction condition comprising of kumquat peel: 96% ethanol ratio of 1:40 (w/v), extraction time of 150 min and temperature of 50°C. The results revealed that the kumquat peel extract could be used as a potential natural antioxidant in food and/or pharmaceutical products.

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