A novel approach for olive leaf extraction through ultrasound technology : Response surface methodology versus artificial neural networks

Zeynep lbay; Selin Sahin; Kemal Büyükkabasakal

Korean Journal of Chemical Engineering, Vol.31, No.9, 1661-1667, September, 2014

DOI10.1007/s11814-014-0106-3 Export Citation

A novel approach for olive leaf extraction through ultrasound technology : Response surface methodology versus artificial neural networks

Zeynep lbay^{1, 2}, Selin Sahin^{2, †}, and Kemal Büyükkabasakal³

¹Engineering Faculty, Department of Chemical Engineering, Usak University, Usak 64200, Turkey
²Engineering Faculty, Department of Chemical Engineering, Istanbul University, Avc lar 34320, Istanbul, Turkey
³Engineering Faculty, Department of Electrical and Electronics Engineering, Ege University, Bornova 35100, zmir, Turkey

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Response surface methodology (RSM) and artificial neural network (ANN) were used to evaluate the ultrasound-assisted extraction (UAE) of polyphenols from olive leaves. To investigate the effects of independent parameters on total phenolic content (TPC) in olive leaves, pH (3-11), extraction time (20-60 min), temperature (30-60 oC) and solid/solvent ratio (500 mg/10-20 mL) were selected. RSM and ANN approaches were applied to determine the best possible combinations of these parameters. Box-Behnken design model was chosen for designing the experimental conditions through RSM. The second-order polynomial models gave a satisfactory description of the experimental data. Experimental parameters and responses were used to train the multilayer feed-forward networks with MATLAB. ANN proved to have higher prediction accuracy than that of RSM.

Keywords:Olea europaea;Polyphenols;Ultrasound-assisted Extraction;Optimization;RSM;Box-Behnken;ANN

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[Referenced By]

[1] Le Floch F, Tena MT, Rios A, Valcarcel M, Talanta, 46, 1123 (1998)

[2] Dimitrious B, Trends Food Sci. Technol., 17, 505 (2006)

[3] Luengthanaphol S, Mongkholkhajornsilp D, Douglas S, Douglas PL, Pengsopa LI, Pongamphai S, J. Food Eng., 63(3), 247 (2004)

[4] Tena MT, Valcarcel M, Hidalgo PJ, Ubera JL, Anal. Chem., 69, 521 (1997)

[5] Grigonis D, Venskutonis PR, Sivik B, Sandahl M, Eskilsson CS, J. Supercrit. Fluid., 33, 223 (2005)

[6] Balasundram N, Sundram K, Samman S, Food Chem., 99, 191 (2006)

[7] Gokalp N, Dogal antioksidanlar, Tezsiz Yuksek Lisans Donem Projesi, Ankara Universitesi Fen Bilimleri Enstitusu, Ankara (2006)

[8] Hayouni EA, Abedrabba M, Bouix M, Hamdi M, Food Chem., 105, 1126 (2007)

[9] Soler-Rivas C, Espin JC, Wichers HJ, J. Sci. Food Agr., 80, 1013 (2000)

[10] Lee OH, Lee BY, Lee J, Lee HB, Son JY, Park CS, Shetty K, Kim YC, Bioresour. Technol., 100(23), 6107 (2009)

[11] El SN, Karakaya S, Nutr. Rev., 67, 632 (2009)

[12] Cordell GA, Phytochemistry, 55, 463 (2000)

[13] Albu S, Joyce E, Paniwmyk L, Lorimer JP, Mason TJ, Ultrason. Sonochem., 11, 261 (2004)

[14] Aehle E, Grandic SRL, Ralainirina R, Baltora-Rosset S, Mesnard F, Prouillet C, Maziere JC, Fliniaux MA, Food Chem., 86, 579 (2004)

[15] Peschel W, Sanchez-Rabaneda F, Diekmann W, Plescher A, Gartzia I, Jimenez D, Lamuela-Raventos R, Buxaderas S, Codina C, Food Chem., 97, 137 (2006)

[16] Zare L, Esmaeili-Mahani S, Abbasnejad M, Rasoulian B, Sheibani V, Sahraei H, Kaeidi A, Phytother Res., 26, 1731 (2012)

[17] Wainstein J, Ganz T, Boaz M, Dayan YB, Dolev E, Kerem Z, Madar Z, J. Med. Food, 15, 605 (2012)

[18] Milanizadeh S, Bigdeli MR, Rasoulian B, Amani D, Thrita., 3, 12914 (2014)

[19] Issazadeh K, Aliabadi MA, Advanced Studies in Biology, 4, 397 (2012)

[20] Shen Y, Song SJ, Keum N, Park T, Evid. Based Complement. Alternat. Med., DOI:10.1155/2014/971890 (2014)

[21] Myers RH, Montgomery DC, Vining GG, Borror CM, Kowalski SM, J. Quality Technol., 36, 53 (2004)

[22] Zurada JM, Introduction to Artifical Neural Systems, West Publishing Company, St. Paul, MN (1992)

[23] Razbani O, Assadi M, J. Power Sources, 246, 581 (2014)

[24] Bastani D, Hamzehie ME, Davardoost F, Mazinani S, Poorbashiri A, Fluid Phase Equilib., 354, 6 (2013)

[25] Doherty SK, Gomm JB, Williams D, Comput. Chem. Eng., 21, 327 (1996)

[26] Dirion JL, Cabassud M, Casamatta G, Le Lann MV, Expert Systems, 2, 443 (2002)

[27] Malik NSA, Bradford JM, SciHortic-Amsterdam, 110, 274 (2006)

[28] Lawson J, Design and analysis of experiments with SAS, CRC Press, Taylor &Francis Group (2010)

[29] Vining G, Kowalski S, Statistical methods for engineers, 3rd Ed. (2010)

[30] Miles J, Shevlin M, Applying regression and correlation: A Guide for students and researchers, Sage Publications Ltd., London (2005)

[31] Draper NR, John JA, Technometrics, 30, 423 (1998)

[32] Principe JC, Euliano NR, Lefebvre WC, Neural and adaptive systems: Fundamentals through simulations, John Wiley & Sons Inc., New York (2000)

[33] Wang SJ, Chen F, Wu JH, Wang ZF, Liao XJ, Hu XS, J. Food Eng., 78(2), 693 (2007)

[34] Mylonaki S, Kiassos E, Makris DP, Kefalas P, Anal. Bioanal. Chem., 392, 977 (2008)

[35] McCloud TG, Molecules, 15, 4526 (2010)

[36] Chew KK, Ng SY, Thoo YY, Khoo MZ, Wan Aida WM, Ho CW, Int. Food Res., 18, 571 (2011)

[37] Thoo YY, Ho SK, Liang JY, Ho CW, Tan CP, Food Chem., 120, 290 (2010)

[38] Crapiste GH, Oliveira FAR, Gekas V, Engineering and Food for the 21st Century, CRC Press (2002)

[39] Ruenroengklin N, Zhong J, Duan XW, Yang B, Li JR, Jiang YM, Int. J. Mol. Sci., 9(7), 1333 (2008)

[40] Tabart J, Kevers C, Sipel A, Pincemail J, Defraigne JO, Dommes J, Food Chem., 105, 1268 (2007)

[41] Gorban AN, Sargsyan HP, Wahab HA, Math. Model. Nat. Phenom., 6, 184 (2011)

[42] Juntachote T, Berghofer R, Bauer F, Siebenhandl S, Int. J. Food Sci. Technol., 41, 121 (2006)

[43] Silva EM, Rogez H, Larondelle Y, Sep. Purif. Technol., 55(3), 381 (2007)

[44] Pan G, Qiao J, Zhu C, Wang F, International Conference on Computer Distributed Control and Intelligent Environmental Monitoring (2011)

[45] Zhu CH, Lu FP, Han ZL, Du LX, J. Ind. Microbiol. Biotechnol., 34, 271 (2007)