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Received December 23, 2016
Accepted April 10, 2017
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Comparative study of modeling the stability improvement of sunflower oil with olive leaf extract
Department of Chemical Engineering, Engineering Faculty, Istanbul University, 34320 Avcilar, Istanbul, Turkey 1Department of Computer Engineering, Engineering Faculty, Istanbul University, 34320 Avcilar, Istanbul, Turkey
selins@istanbul.edu.tr
Korean Journal of Chemical Engineering, August 2017, 34(8), 2284-2292(9), 10.1007/s11814-017-0106-1
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Abstract
Commercially available sunflower oil was enriched in polyphenols by adding olive leaf extract. After extracting the dried and ground olive leaves with the assistance of homogenizer, total phenolic content (TPC) and oleuropein concentration of the extract were determined. The dried extract was partially dissolved into the sunflower oil to increase the quality and shelf-life of the oil enriched by the substances in the plants by means of solid-liquid extraction method. A face central composite design (FCCD) through response surface methodology (RSM) was used to investigate the effects of enrichment conditions (extract content, time and mixing speed) on the responses, TPC and oleuropein concentration of the enriched sunflower oil as well as to design of experiments, to model and to optimize the process. The enriched sunflower oil obtained at optimum conditions was evaluated in terms of its TPC, oleuropein, total carotenoid content (TCC), antioxidant activity (AA), peroxide value (PV) and induction time (IT), depending on those of the crude oil. Furthermore, artificial neural networks (ANN) were also employed to compare the predicted results of RSM.
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Japon-Lujan R, Luque de Castro MD, J. Agric. Food Chem., 56, 2505 (2008)
Rafiee Z, Jafari SM, Alami M, Khomeiri M, J. Agr. Sci. Tech., 14, 1497 (2012)
Jimenez P, Masson L, Barriga A, Chavez J, Robert P, Eur. J. Lipid Sci. Technol., 113, 497 (2011)
Sanchez de Medina V, Priego-Capote F, Jimenez-Ot C, Luque de Castro MD, J. Agric. Food Chem., 59, 11432 (2011)
Malik NSA, Bradford JM, Sci. Hortic., 110, 274 (2006)
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, Free Radic. Biol. Med., 26, 1231 (1999)
Chuang MH, Brunner G, J. Supercrit. Fluids, 37(2), 151 (2006)
Draper NR, John JA, Technometrics, 30, 423 (1998)
Haykin S, Neural Networks - A Comprehensive Foundation, second second ed. New Jersey: Prentice Hall (1998).
Gosukonda R, Mahapatra AK, Liu X, Kannan G, Food Control, 47, 606 (2015)
Kilic K, Boyaci IH, Koksel H, Kusmenoglu I, J. Food Eng., 78(3), 897 (2007)
Kashaninejad M, Dehghani AA, Kashiri M, J. Food Eng., 91(4), 602 (2009)
Razmi-Rad E, Ghanbarzadeh B, Mousavi SM, Emam-Djomeh Z, Khazaei J, J. Food Eng., 81(4), 728 (2007)
Arribas JI, Sanchez-Ferrero GV, Ruiz-Ruiz G, Gomez-Gil J, Comput. Electron. Agr., 78(1), 9 (2011)
Silva SF, Anjos CAR, Cavalcanti RN, Celeghini RMS, Food Chem., 179, 35 (2015)
Gatica G, Best S, Ceroni J, Lefranc G, Procedia Comput. Sci., 17, 412 (2013)
Marini F, Magri AL, Bucci R, Magri AD, Anal. Chim. Acta, 599(2), 232 (2007)
Torrecilla JS, Vidal S, Aroca-Santos R, Wang SC, Cancilla JC, Talanta, 144, 363 (2015)
Mathworks, http://www.mathworks.com/help/nnet/ref/trainlm. html (2016).
Peretto G, Duss WX, Avena-Bustillos RJ, Berrios JDJ, Sambo P, McHugh TH, J. Agric. Food Chem., 62, 984 (2014)
Saldana-Robles A, Guerra-Sanchez R, Maldonado-Rubio MI, Peralta-Hernandez JM, J. Ind. Eng. Chem., 20(3), 848 (2014)
Danish M, Hashim R, Ibrahim MNM, Sulaiman O, Biomass Bioenerg., 61, 167 (2014)
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Ho WH, Hsieh SJ, Anal. Chim. Acta, 428, 111 (2001)
Bilgin M, Sahin S, J. Taiw. Inst. Chem. Eng., 44, 8 (2013)
Georgiev MI, Weber J, Maciuk A, Appl. Microbiol. Biotechnol., 83(5), 809 (2009)
Ballard TS, Mallikarjunan P, Zhou K, O’ Keefe S, Food Chem., 120, 1185 (2010)
Sahin S, Korean J. Chem. Eng., 32(5), 950 (2015)
Chan EWC, Lim YY, Wong SK, Lim KK, Tan SP, Lianto FS, Yong MY, Food Chem., 113, 166 (2009)
Jannat B, Oveisi MR, Sadeghi N, Abdolazim B, Hajimahmoodi M, Jannad F, Khoshnamfar S, Iran J. Pharm. Res., 7, 269 (2008)
Chiou A, Kalogeropoulos N, Salta FN, Panayiota E, Andrikopoulos NK, LWT - Food Sci. Technol., 42, 1090 (2009)
