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.
Similar content being viewed by others
References
A. Al-Weshahy, R.A. Venket, Isolation and characterization of functional components from peel samples of six potatoes varieties growing in Ontario. Food Res. Int. 42, 1062–1066 (2009)
O. Kadiri, T.A. Akanbi, B.T. Olawoye, S.O. Gbadamosi, Characterization and antioxidant evaluation of phenolic compounds extracted from the protein concentrate and protein isolate produced from pawpaw (Carica papaya Linn.) seeds. Int. J. Food Prop. 20(11), 2423–2436 (2017)
H. Wijngaard, C. Rößle, N. Brunton, A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants. Food Chem. 116, 202–207 (2009)
K.P. Maloney, V.D. Truong, J.C. Allen, Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel. J. Food Sci. 77, E307–E312 (2012)
I.R. Amado, F. Daniel, S. Marivel, A.V. Carlos, Optimization of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology. Food Chem. 165, 290–299 (2014)
H. Koduvayur, S.N. Nielsen, C. Jacobsen, Antioxidant activity of potato peel extracts in a fish-rapeseed oil mixture and in oil-in-water emulsions. Journal of America Oil Chemist Society 87, 1319–1332 (2010)
S. Kanatt, R. Chander, P. Radhakrishna, A. Sharma, Potato peel extract: a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat. J. Agric. Food Chemistry 53, 1499–1504 (2005)
S.F.K. Habeebullah, H.D. Grejsen, C. Jacobsen, Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): effect on lipid and protein oxidation. Food Chem. 131, 843–851 (2012)
A. Singh, K. Sabally, S. Kubow, D.J. Donnelly, Y. Gariepy, V. Orsat, Microwave-assisted extraction of phenolic antioxidants from potato peels. Molecule 16, 2218–2232 (2011)
T. Wu, J. Yan, R. Liu, M.F. Marcone, H.A. Aisa, r Tsao, Optimization of microwave-assisted extraction of phenolics from potato and its downstream waste using orthogonal array design. Food Chem. 133, 1292–1298 (2012)
P.P. Singh, M.D.A. Saldaña, Subcritical water extraction of phenolic compounds from potato peel. Food Res. Int. 44, 2452–2458 (2011)
W. Peschel, F. Sánchez-Rabaneda, W. Diekmann, A. Plescher, I. GartzÍa, D. Jimenez, R. Lamuela-Raventós, S. Buxaderas, C. Codina, An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chem. 97, 137–150 (2006)
K.N. Prasad, F.A. Hassan, B. Yang, K.W. Kong, R.N. Ramanan, A. Azlan, A. Ismail, Response surface optimisation for the extraction of phenolic compounds and antioxidant capacities of underutilised Mangifera pajang Kosterm peels. Food Chem. 128, 1121–1127 (2011)
H.A. Emeko, O.O. Olugbogi, E. Betiku, Appraisal of artificial neural network and response surface methodology in modeling and process variable optimization of oxalic acid production from cashew apple juice: a case of surface fermentation. BioResources 10(2), 2067–2082 (2015)
D. Bas, I.H. Boyaci, Modelling and optimization II: comparison of estimation capabilities of response surface methodology with artificial neural networks in a biochemical reaction. J. Food Eng. 78(3), 846–854 (2007)
E. Betiku, A.E. Taiwo, Modelling and optimization of bioethanol production from breadfruit starch hydrolyzate vis-a-vis response surface methodology and artificial neural network. Renew. Energy 74, 87–94 (2015)
A. Anastácio, S. Rúben, I.S. Carvalho, Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network. J. Food Sci. Technol. 53(12), 4117–4125 (2016)
R.G. Menon, A.N. Padmaja, V. Jyothi, M.S. Sajeev, Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content. J. Food Sci. Technol. 53(9), 3532–3542 (2016)
B. Olawoye, B.O. Kadiri, Optimization and response surface modelling of antioxidant activities of Amaranthus virides seed flour extract. Ann. Food Sci. Technol. 17(1), 114–123 (2015)
K. Thaipong, U. Boonprakob, K. Crosby, L. Cisneros-Zevallos, D.H. Byrne, Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 19, 669–675 (2006)
M. Skerget, P. Kotnik, M. Hadolin, A.R. Hras, M. Simonic, Z. Knez, Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem. 89, 191–198 (2005)
J. Zhishen, T. Mengcheng, T.W. Jianming, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64, 555–559 (1996)
P. Prieto, M. Pineda, M. Aguilar, Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal. Biochem. 269, 337–341 (1999)
C.H. Chan, R. Yusoff, G.C. Ngoh, Modeling and kinetics study of conventional and assisted batch solvent extraction. Chem. Eng. Res. Des. 92(6), 1169–1186 (2014)
S.O. Gbadamosi, S.H. Abiose, R.E. Aluko, Amino acid profile, protein digestibility, thermal and functional properties of conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates. Int. J. Food Sci. Technol. 47, 731–739 (2012)
C.T. Akanbi, O. Kadiri, O.S. Gbadamosi, Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar. Int. J. Biol. Macromol. 134, 946–953 (2019)
H. Fredriksson, J. Silverio, R. Andersson, A.C. Eliasson, P. Aman, The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydr. Polym. 35(3–4), 119–134 (1998)
A.A.A. Mohdaly, M.F.R. Hassanien, A. Mahmoud, M.A. Sarhan, I. Smetanska, Phenolic extracted from potato, sugar beet, and sesame processing by products. Int. J. Food Prop. 16, 1148–1168 (2013)
M. Peleg, An empirical model for the description of moisture sorption curves. J. Food Sci. 53, 1216–1217 (1988)
T.I. Lafka, A.E. Lazou, V.J. Sinanoglou, E.S. Lazos, Phenolic extracts from wild olive leaves and their potential as edible oils antioxidants. Foods 21, 8–31 (2003)
C.D. Fernando, P. Soysa, Extraction kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing. J. Nutr. 14(74), 1–7 (2015)
G. Chen, J. Chen, C. Srinivasakannan, J. Peng, Application of response surface methodology for optimization of the synthesis of synthetic rutile from titania slag. Appl. Surf. Sci. (2011). https://doi.org/10.1016/j.apsusc.2011.11.039
S.H. Pishgar-Komleh, A. Keyhani, M.R. Mostoft-Sarkari, A. Jafari, Application of response surface methodology for optimization of picker-husker harvesting losses in corn seed. Iran. J. Energy Environ. 3(2), 134–142 (2012)
L.H. Wang, B. Yang, X.Q. Du, C. Yi, Optimization of supercritical fluid extraction of flavonoids from Pueraria lobata. Food Chem. 108, 737–741 (2008)
S.W. Chan, C.Y. Lee, C.F. Yap, W.M. Wan-Aida, C.W. Ho, Optimization of extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels. Int. Food Res. J. 16, 203–213 (2009)
T. Rajmohan, K. Palanikumar, Application of the central composite design in optimization of machining parameters in drilling hybrid metal matrix composites. Measure 46, 1470–1481 (2013)
I. Noshadi, N.A.S. Amin, R.S. Parnas, Continuous production of biodiesel from waste cooking oil in a reactive distillation column catalysed by solid heteropolyacid: optimization using response surface methodology (RSM). Fuel 94, 156–164 (2012)
A. Alibakshi, Strategies to develop robust neural network models: prediction of flash point as a case-study. Anal. Chim. Acta 1026, 69–76 (2018)
S. Jacob, R. Banerjee, Modelling and optimization of anaerobic co-digestion of potato waste and aquatic weed by response surface methodology and artificial neural network coupled genetic algorithm. Bioresour. Technol. 214, 386–395 (2016)
V. Marinelli, L. Padalino, D. Nardiello, M.A. Del Nobile, A. Conte, New approach to enrich pasta with polyphenols from Grape Marc. J. Chem. (2015). https://doi.org/10.1155/2015/734578
M. Boroski, A.C. de Aguiar, J.S. Boeing, E.M. Rotta, C.L. Wibby, E.G. Bonafé, J.V. Visentainer, Enhancement of pasta antioxidant activity with oregano and carrot leaf. Food Chem. 125(2), 696–700 (2011)
I. Khan, A. Yousif, S.K. Johnson, S. Gamlath, Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Res. Int. 54(1), 578–586 (2013)
K. Biney, T. Beta, Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran. LWT-Food Sci. Technol. 57(2), 569–579 (2014)
F. Shahidi, M. Naczk, Food phenolics: sources, chemistry, effects, applications (Technical Publication, Lancaster, 1995), pp. 231–245
M. Swieca, L. Sęczyk, U. Gawlik-Dziki, D. Dziki, Bread enriched with quinoa leaves: the influence of protein–phenolics interactions on the nutritional and antioxidant quality. Food Chem. (2014). https://doi.org/10.1016/j.foodchem.2014.04.044
U. Gawlik-Dziki, Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds. J. Funct. Foods 4, 872–882 (2012)
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.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that no conflict of interest exists.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Kadiri, O., Gbadamosi, S.O. & Akanbi, C.T. Extraction kinetics, modelling and optimization of phenolic antioxidants from sweet potato peel vis-a-vis RSM, ANN-GA and application in functional noodles. Food Measure 13, 3267–3284 (2019). https://doi.org/10.1007/s11694-019-00249-7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-019-00249-7