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Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3267–3284 | Cite as

Extraction kinetics, modelling and optimization of phenolic antioxidants from sweet potato peel vis-a-vis RSM, ANN-GA and application in functional noodles

  • Oseni KadiriEmail author
  • Saka O. Gbadamosi
  • Charles T. Akanbi
Original Paper
  • 35 Downloads

Abstract

The kinetic, modeling and optimised processing parameters for the extraction of phenolic antioxidant from an orange flesh sweet potato cultivar using an aqueous medium was studied. For the process to be effective; reaction time (t), temperature (T) and solid-to-solvent ratio (E) were optimised using the response surface methodology (RSM) and the artificial neural network (ANN) algorithms. Linear interaction between solid to solvent ratio was established to be most significant. Processing variables were established to make 30.44% (T), 38.75% (E) and 30.81% (t) roles to the efficiency of the system. Optimal parameters of 90 °C (T), 6.79% (E) and 60.5 min (t) were established as optimum processing variables using the RSM while ANN algorithm predicts optimal extraction conditions points of 98.64 °C (T), 11.68% (E) and 60.5 min (t). ANN algorithm was the best tool for optimum points prediction due to its low values of mean relative per cent deviation modulus and its absolute average deviation. Antioxidant properties of noodles improved with fortification with 1% peel extract. Optimization conditions and predictive models described in this studies offers an opportunity for the formulation of food products with functional properties by food processor.

Keywords

Sweet potato peel Phenolic antioxidants Artificial neural network Respond surface methodology Principal component analysis Pareto chart 

Notes

Acknowledgements

The authors wish to express their appreciation to the Department of Food Science and Technology for proving facilities and equipment’s used in the conduct of the study.

Compliance with ethical standards

Conflict of interest

The authors declare that no conflict of interest exists.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyObafemi Awolowo UniversityIle-IfeNigeria

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