Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading
The focus of this research is to identify the best set of factors that influence the heat-reflux recovery of total phenolic content and antioxidant activities under multiple quality characteristics. Parametric Taguchi L9 orthogonal design and grey relational analysis technique were used to investiga...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Springer
2023
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/40859/ http://umpir.ump.edu.my/id/eprint/40859/1/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive.pdf http://umpir.ump.edu.my/id/eprint/40859/2/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive%20antioxidant%20oleoresins_A%20three-functioned%20Taguchi-based%20grey%20relational%20grading_ABS.pdf |
| _version_ | 1848826167730110464 |
|---|---|
| author | Olalere, Olusegun Abayomi Gan, Chee Yuen Taiwo, Abiola Ezekiel Nour, Abdurahman Hamid Castro-Domínguez, Bernardo Adeyi, Oladayo Fadimu, Gbemisola J. Fawale, Samson Olumide Adiamo, Oladipupo Qudus |
| author_facet | Olalere, Olusegun Abayomi Gan, Chee Yuen Taiwo, Abiola Ezekiel Nour, Abdurahman Hamid Castro-Domínguez, Bernardo Adeyi, Oladayo Fadimu, Gbemisola J. Fawale, Samson Olumide Adiamo, Oladipupo Qudus |
| author_sort | Olalere, Olusegun Abayomi |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | The focus of this research is to identify the best set of factors that influence the heat-reflux recovery of total phenolic content and antioxidant activities under multiple quality characteristics. Parametric Taguchi L9 orthogonal design and grey relational analysis technique were used to investigate the effect of three variables—reflux duration, particle size, and feed-to-solvent ratio on the multiple responses of total phenolic contents, DPPH, and H2O2 activities. According to the grey relational grades response table, the ideal number of criteria for the heat reflux results were 120 min of reflux duration, 0.2 mm of particle size, and a feed-solvent ratio of 1:16. The total phenolic content, DPPH, and H2O2 scavenging activities were measured as 35.23 ± 0.004 mgGAE/g d.w, 107.57 ± 0.04 g/mL, and 87.78 ± 0.32 g/mL, respectively. Moreover, with the Levenberg–Marquardt (LM) neural network architecture, the trained network has a mean square error (MSE) of 3.7646E−07 and an R2 of 0.9500 as the training function outcome, indicating a significant predicted endpoint. The confirmatory experimental results show a 41.9 per cent improvement in relation to the predicted values. The results of this study indicated that, optimising the heat reflux process would be an innovative and beneficial approach for preparing bioactive compounds from functional plants, resulting in cost savings while increasing antioxidant capacity and overall phenolic recovery. |
| first_indexed | 2025-11-15T03:40:31Z |
| format | Article |
| id | ump-40859 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T03:40:31Z |
| publishDate | 2023 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-408592024-05-28T08:04:27Z http://umpir.ump.edu.my/id/eprint/40859/ Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading Olalere, Olusegun Abayomi Gan, Chee Yuen Taiwo, Abiola Ezekiel Nour, Abdurahman Hamid Castro-Domínguez, Bernardo Adeyi, Oladayo Fadimu, Gbemisola J. Fawale, Samson Olumide Adiamo, Oladipupo Qudus T Technology (General) TP Chemical technology The focus of this research is to identify the best set of factors that influence the heat-reflux recovery of total phenolic content and antioxidant activities under multiple quality characteristics. Parametric Taguchi L9 orthogonal design and grey relational analysis technique were used to investigate the effect of three variables—reflux duration, particle size, and feed-to-solvent ratio on the multiple responses of total phenolic contents, DPPH, and H2O2 activities. According to the grey relational grades response table, the ideal number of criteria for the heat reflux results were 120 min of reflux duration, 0.2 mm of particle size, and a feed-solvent ratio of 1:16. The total phenolic content, DPPH, and H2O2 scavenging activities were measured as 35.23 ± 0.004 mgGAE/g d.w, 107.57 ± 0.04 g/mL, and 87.78 ± 0.32 g/mL, respectively. Moreover, with the Levenberg–Marquardt (LM) neural network architecture, the trained network has a mean square error (MSE) of 3.7646E−07 and an R2 of 0.9500 as the training function outcome, indicating a significant predicted endpoint. The confirmatory experimental results show a 41.9 per cent improvement in relation to the predicted values. The results of this study indicated that, optimising the heat reflux process would be an innovative and beneficial approach for preparing bioactive compounds from functional plants, resulting in cost savings while increasing antioxidant capacity and overall phenolic recovery. Springer 2023-08 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/40859/1/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive.pdf pdf en http://umpir.ump.edu.my/id/eprint/40859/2/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive%20antioxidant%20oleoresins_A%20three-functioned%20Taguchi-based%20grey%20relational%20grading_ABS.pdf Olalere, Olusegun Abayomi and Gan, Chee Yuen and Taiwo, Abiola Ezekiel and Nour, Abdurahman Hamid and Castro-Domínguez, Bernardo and Adeyi, Oladayo and Fadimu, Gbemisola J. and Fawale, Samson Olumide and Adiamo, Oladipupo Qudus (2023) Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading. Journal of Food Measurement and Characterization, 17 (4). pp. 4140-4148. ISSN 2193-4126. (Published) https://doi.org/10.1007/s11694-023-01951-3 https://doi.org/10.1007/s11694-023-01951-3 |
| spellingShingle | T Technology (General) TP Chemical technology Olalere, Olusegun Abayomi Gan, Chee Yuen Taiwo, Abiola Ezekiel Nour, Abdurahman Hamid Castro-Domínguez, Bernardo Adeyi, Oladayo Fadimu, Gbemisola J. Fawale, Samson Olumide Adiamo, Oladipupo Qudus Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading |
| title | Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading |
| title_full | Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading |
| title_fullStr | Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading |
| title_full_unstemmed | Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading |
| title_short | Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading |
| title_sort | heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : a three-functioned taguchi-based grey relational grading |
| topic | T Technology (General) TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/40859/ http://umpir.ump.edu.my/id/eprint/40859/ http://umpir.ump.edu.my/id/eprint/40859/ http://umpir.ump.edu.my/id/eprint/40859/1/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive.pdf http://umpir.ump.edu.my/id/eprint/40859/2/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive%20antioxidant%20oleoresins_A%20three-functioned%20Taguchi-based%20grey%20relational%20grading_ABS.pdf |