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001-es BibID:	BIBFORM117817
035-os BibID:	(cikkazonosító)106762 (Scopus)85182410154
Első szerző:	Pusty, Kasturi
Cím:	Ultrasound assisted phytochemical extraction of red cabbage by using deep eutectic solvent: Modelling using ANFIS and optimization by genetic algorithms / Pusty, Kasturi; Kumar Dash, Kshirod; Raj, Souvik Giri Bhagya; Raj, G.V.S. Bhagya; Tiwari, Ajita; Shaikh, Ayaz Mukarram; Béla, Kovács
Dátum:	2024
ISSN:	1350-4177
Megjegyzések:	The present investigation studied the effect of process parameters on the extraction of phytochemicals from red cabbage by the application of ultrasonication and temperature. The solvent selected for the study was deep eutectic solvent (DES) prepared by choline chloride and citric acid. The ultrasound assisted extraction process was modeled using adaptive neuro-fuzzy inference system (ANFIS) algorithm and integrated with the genetic algorithm for optimization purposes. The independent variables that influenced the responses (total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content) were ultrasonication power, temperature, molar ratio of DES, and water content of DES. Each ANFIS model was formed by the training of three Gaussian-type membership functions (MF) for each input, trained by a hybrid algorithm with 500 epochs and linear type MF for output MF. The ANFIS model predicted each response close to the experimental data which is evident by the statistical parameters (and RMSE <1.165). The integrated hybrid ANFIS-GA algorithm predicted the optimized condition for the process parameters of ultrasound assisted extraction of phytochemicals from red cabbage was found to be 252.114?W for ultrasonication power, 52.715??C of temperature, 2.0677:1 of molar ratio of DES and 25.947?% of water content in DES solvent with maximum extraction content of responses, with fitness value 3.352. The relative deviation between the experimental and ANFIS predicted values for total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content was found to be 1.849?%, 3.495?%, 2.801?%, and 4.661?% respectively.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Red cabbage ANFIS Ultrasonication Extraction Genetic algorithm
Megjelenés:	Ultrasonics Sonochemistry. - 102 (2024), p. 1-14. -
További szerzők:	Dash, Kshirod Kumar Raj, Souvik Giri Bhagya Raj, Bhagya Tiwari, Ajita Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Other
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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