Computer modelling of the enrichment process of sunflower and corn oils with olive leaves through ultrasound treatment
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ORIGINAL ARTICLE
Computer modelling of the enrichment process of sunflower and corn oils with olive leaves through ultrasound treatment Ruya Samli 1
&
Zeynep Behrin Guven Aydin 1 & Selin Şahin 1
Received: 16 June 2020 / Revised: 15 August 2020 / Accepted: 19 August 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Sunflower and corn oil can be enriched in polyphenols by adding olive leaf extracts to be used commercially. In this paper, Artificial Neural Networks (ANN), Multiple Linear Regression (MLR) and 11 different computer modelling techniques were simulated and compared in order to decide which method was the most appropriate to predict and optimise total phenolic content (TPC) after ultrasound-assisted extraction (UAE) when olive leaf extracts were added. The extraction conditions were olive leaf content (2000–6000 ppm), time (15–45 min) and amplitude (20–30%). The R2 values of ANN and MLR are 0.85 and 0.51 for sunflower oil enrichment and 0.88 and 0.66 for corn oil enrichment simulations which show that both of the modelling processes were performed successfully and produced acceptable results. ANN was proved to have the least error rate in all of the techniques according to the error function values as mean absolute error (MAE) and root mean squared error (RMSE). The values of ANN were measured as 1.52 and 1.17 as MAE and 1.85 and 1.37 as RMSE for sunflower oil and corn oil simulations, respectively. Keywords ANN . MLR . Modelling . Phenolic content . Vegetable oils . Food additives
1 Introduction A basic objective of the food industry and food engineering is to prevent the degradation of foods because more than 30% of the population in industrialised countries suffer from food-borne diseases; hence, with the addition of phenolic compounds, such as food additives, food is questioned from the viewpoint of food safety [1]. Manufacturers indicated that the organoleptic characteristics of products are affected in the storage process of the olive oil industry, which has an important role in the world. This effect occurs because the phenolic content of oil is relatively low. In
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13399-020-00974-w) contains supplementary material, which is available to authorized users. * Ruya Samli [email protected] Zeynep Behrin Guven Aydin [email protected] Selin Şahin [email protected] 1
Computer Engineering Department, Istanbul University—Cerrahpasa, 34320 Avcilar, Istanbul, Turkey
this study, olive tree (Olea europaea) leaves were chosen as a natural antioxidant resource because olive is an agriculturally and economically important plant in Turkey. In addition, olive tree leaves grown there have greater potency than those grown in competing countries due to the geographical position, climate and olive-cultivation customs practised since ancient times in Turkey. Therefore, the olive-cultivation sector is of great significance to the agriculture and industries in Turkey. Olive le
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