October 9, 2025International Food Research Journal

Optimisation of ultrasonic-assisted enzyme extraction to analyse total flavonoids and antioxidant activity of purple potato using response surface and artificial neural networks model

View Full Paper

Ask AI

Bookmark

Total flavonoid yield reached 9.81 mg/g, indicating effective extraction enhancement methods employed.
The ANN model achieved a high correlation coefficient of 0.99553 compared to RSM's 0.9919, showcasing superior predictive accuracy.
Optimal conditions included enzyme activity of 51.34 U/mL, extraction duration of 36.21 min, and temperature of 53.12°C.
The study highlights the significance of integrating ANN with ultrasonic-assisted methods for improved extraction of bioactive compounds.

Discussion

No takes yet. Share an insight, caveat, or question.

Implication

Response surface methodology and artificial neural networks enhance flavonoid extraction yields in purple potatoes, suggesting advanced predictive capabilities.

Cite This Study

Cao et al. (2025) studied this question.

synapsesocial.com/papers/68e79cf2ed88661f66c2e08d https://doi.org/10.47836/ifrj.32.2.18

View Full Paper

Ask AI

Bookmark

Implication

Response surface methodology and artificial neural networks enhance flavonoid extraction yields in purple potatoes, suggesting advanced predictive capabilities.

Optimisation of ultrasonic-assisted enzyme extraction to analyse total flavonoids and antioxidant activity of purple potato using response surface and artificial neural networks model

Key Points

Discussion

Implication

Cite This Study

Optimisation of ultrasonic-assisted enzyme extraction to analyse total flavonoids and antioxidant activity of purple potato using response surface and artificial neural networks model

Key Points

Discussion

Implication

Cite This Study

Also Consider

Also Consider