Anthocyanin and bioactivity properties of berberis crategina DC. In buffer system and apple juice: impact of temperature, time, and pH;  Prediction using artificial neural network

Havva Polat Kaya; Tuğba Koç; Lütfiye Ekici; Gülhan Toğa

Makale detayları

Anthocyanin and bioactivity properties of berberis crategina DC. In buffer system and apple juice: impact of temperature, time, and pH; Prediction using artificial neural network

Yazarlar:

Havva Polat Kaya | Tuğba Koç | Lütfiye Ekici | Gülhan Toğa

Yayıncı:

Yildiz Technical University

Ana Başlıklar:

Industrial Engineering

Dergi:

Sigma Journal of Engineering and Natural Sciences Vol.42 Issue 2, pp.438-449

Belge Tipi:

Makale

Yayın Tarihi:

4/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001316855

pISSN:

1304-7191

Anahtar kelimeler:

Özet:

 Our work contributes to investigate and estimate the degradation, altered bioactivity and color of Berberis crategina anthocyanins in different buffer systems and apple juice. Anthocyanins are glycosides of anthocyanidins, a subclass of flavonoids. These pigments impart red to blue coloration to fruits and flowers. Anthocyanins have antioxidant properties due to the positive-ly charged oxygen atoms they contain. Chemical structure, enzymes, temperature, light, pH, oxygen, ascorbic acid, sugars, metals, sulfur dioxide, and copigmentation affect the stability of anthocyanins. In this study, it was primarily aimed to investigate the effects of temperature, time and pH on total anthocyanin content TAC, total phenolic content TPC, antioxidant activity AA and color of Berberis crataegina. Another aim was to estimate the TAC, TPC, AA, and color of Berberis based on temperature, time, and pH with ANN modeling. An ar-tificial neural network ANN was used to predict the relationship between TAC, TPC, AA and color of Berberis crataegina and temperature, time, and pH for both apple juice and buffer solution. It was found that high temperature and low acidity increased anthocyanin degradation, while total phenolic content and antioxidant activity decreased. L and h were found to decrease and C to increase due to anthocyanin degradation. The results indicate that pH is the most effective factor 73 in prediction and that ANN performs better than a buffer solution for apple juice. The sum of square errors of the validation samples was 7.89 for buffer solution and 1.26 for apple juice. This study showed that the parameters studied can be successfully estimated using ANN.

 Our work contributes to investigate and estimate the degradation, altered bioactivity and color of Berberis crategina anthocyanins in different buffer systems and apple juice. Anthocyanins are glycosides of anthocyanidins, a subclass of flavonoids. These pigments impart red to blue coloration to fruits and flowers. Anthocyanins have antioxidant properties due to the positive-ly charged oxygen atoms they contain. Chemical structure, enzymes, temperature, light, pH, oxygen, ascorbic acid, sugars, metals, sulfur dioxide, and copigmentation affect the stability of anthocyanins. In this study, it was primarily aimed to investigate the effects of temperature, time and pH on total anthocyanin content TAC, total phenolic content TPC, antioxidant activity AA and color of Berberis crataegina. Another aim was to estimate the TAC, TPC, AA, and color of Berberis based on temperature, time, and pH with ANN modeling. An ar-tificial neural network ANN was used to predict the relationship between TAC, TPC, AA and color of Berberis crataegina and temperature, time, and pH for both apple juice and buffer solution. It was found that high temperature and low acidity increased anthocyanin degradation, while total phenolic content and antioxidant activity decreased. L and h were found to decrease and C to increase due to anthocyanin degradation. The results indicate that pH is the most effective factor 73 in prediction and that ANN performs better than a buffer solution for apple juice. The sum of square errors of the validation samples was 7.89 for buffer solution and 1.26 for apple juice. This study showed that the parameters studied can be successfully estimated using ANN.

 Our work contributes to investigate and estimate the degradation, altered bioactivity and color of Berberis crategina anthocyanins in different buffer systems and apple juice. Anthocyanins are glycosides of anthocyanidins, a subclass of flavonoids. These pigments impart red to blue coloration to fruits and flowers. Anthocyanins have antioxidant properties due to the positive-ly charged oxygen atoms they contain. Chemical structure, enzymes, temperature, light, pH, oxygen, ascorbic acid, sugars, metals, sulfur dioxide, and copigmentation affect the stability of anthocyanins. In this study, it was primarily aimed to investigate the effects of temperature, time and pH on total anthocyanin content TAC, total phenolic content TPC, antioxidant activity AA and color of Berberis crataegina. Another aim was to estimate the TAC, TPC, AA, and color of Berberis based on temperature, time, and pH with ANN modeling. An ar-tificial neural network ANN was used to predict the relationship between TAC, TPC, AA and color of Berberis crataegina and temperature, time, and pH for both apple juice and buffer solution. It was found that high temperature and low acidity increased anthocyanin degradation, while total phenolic content and antioxidant activity decreased. L and h were found to decrease and C to increase due to anthocyanin degradation. The results indicate that pH is the most effective factor 73 in prediction and that ANN performs better than a buffer solution for apple juice. The sum of square errors of the validation samples was 7.89 for buffer solution and 1.26 for apple juice. This study showed that the parameters studied can be successfully estimated using ANN.

 Our work contributes to investigate and estimate the degradation, altered bioactivity and color of Berberis crategina anthocyanins in different buffer systems and apple juice. Anthocyanins are glycosides of anthocyanidins, a subclass of flavonoids. These pigments impart red to blue coloration to fruits and flowers. Anthocyanins have antioxidant properties due to the positive-ly charged oxygen atoms they contain. Chemical structure, enzymes, temperature, light, pH, oxygen, ascorbic acid, sugars, metals, sulfur dioxide, and copigmentation affect the stability of anthocyanins. In this study, it was primarily aimed to investigate the effects of temperature, time and pH on total anthocyanin content TAC, total phenolic content TPC, antioxidant activity AA and color of Berberis crataegina. Another aim was to estimate the TAC, TPC, AA, and color of Berberis based on temperature, time, and pH with ANN modeling. An ar-tificial neural network ANN was used to predict the relationship between TAC, TPC, AA and color of Berberis crataegina and temperature, time, and pH for both apple juice and buffer solution. It was found that high temperature and low acidity increased anthocyanin degradation, while total phenolic content and antioxidant activity decreased. L and h were found to decrease and C to increase due to anthocyanin degradation. The results indicate that pH is the most effective factor 73 in prediction and that ANN performs better than a buffer solution for apple juice. The sum of square errors of the validation samples was 7.89 for buffer solution and 1.26 for apple juice. This study showed that the parameters studied can be successfully estimated using ANN.

Makale detayları

Anthocyanin and bioactivity properties of berberis crategina DC. In buffer system and apple juice: impact of temperature, time, and pH; Prediction using artificial neural network

Yazarlar:

Havva Polat Kaya | Tuğba Koç | Lütfiye Ekici | Gülhan Toğa

Yayıncı:

Yildiz Technical University

Ana Başlıklar:

Industrial Engineering

Dergi:

Sigma Journal of Engineering and Natural Sciences Vol.42 Issue 2, pp.438-449

Belge Tipi:

Makale

Yayın Tarihi:

4/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001316855

pISSN:

1304-7191

Berberis Crategina

Anthocyanin Degradation

Heat Treatment

Artificial Neural Network

Bioactivity

Sayı

Makale detayları

Anthocyanin and bioactivity properties of berberis crategina DC. In buffer system and apple juice: impact of temperature, time, and pH; Prediction using artificial neural network

Yazarlar: Havva Polat Kaya | Tuğba Koç | Lütfiye Ekici | Gülhan Toğa

Yayıncı: Yildiz Technical University

Ana Başlıklar: Industrial Engineering

Dergi: Sigma Journal of Engineering and Natural Sciences Vol.42 Issue 2, pp.438-449

Belge Tipi: Makale

Yayın Tarihi: 4/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001316855

pISSN: 1304-7191

Berberis Crategina

Anthocyanin Degradation

Heat Treatment

Artificial Neural Network

Bioactivity

Sayı

Yazarlar:

Havva Polat Kaya | Tuğba Koç | Lütfiye Ekici | Gülhan Toğa

Yayıncı:

Yildiz Technical University

Ana Başlıklar:

Industrial Engineering

Dergi:

Sigma Journal of Engineering and Natural Sciences Vol.42 Issue 2, pp.438-449

Belge Tipi:

Makale

Yayın Tarihi:

4/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001316855

pISSN:

1304-7191