Optimization of the extraction conditions of Nypa fruticans Wurmb. using response surface methodology and artificial neural network

Hee-Jeong Choi; Marufa Naznin; Md Badrul Alam; Ahsan Javed; Fanar Hamad Alshammari; Sunghwan Kim; Sang-Han Lee

doi:10.1016/j.foodchem.2022.132086

Optimization of the extraction conditions of Nypa fruticans Wurmb. using response surface methodology and artificial neural network

Food Chem. 2022 Jul 1:381:132086. doi: 10.1016/j.foodchem.2022.132086. Epub 2022 Jan 25.

Authors

Hee-Jeong Choi¹, Marufa Naznin², Md Badrul Alam³, Ahsan Javed¹, Fanar Hamad Alshammari¹, Sunghwan Kim⁴, Sang-Han Lee⁵

Affiliations

¹ Department of Food Science and Biotechnology, Graduate School, Kyungpook National University, Daegu 41566, Korea.
² Department of Chemistry, Kyungpook National University, Daegu 41566, Korea.
³ Department of Food Science and Biotechnology, Graduate School, Kyungpook National University, Daegu 41566, Korea; Food and Bio-Industry Research Institute, Inner Beauty/Antiaging Center, Kyungpook National University, Daegu 41566, Korea.
⁴ Department of Chemistry, Kyungpook National University, Daegu 41566, Korea; Mass Spectroscopy Converging Research Center, Green Nano Materials Research Center, Kyungpook National University, Daegu 41566, Korea. Electronic address: sunghwank@knu.ac.kr.
⁵ Department of Food Science and Biotechnology, Graduate School, Kyungpook National University, Daegu 41566, Korea; Food and Bio-Industry Research Institute, Inner Beauty/Antiaging Center, Kyungpook National University, Daegu 41566, Korea. Electronic address: sang@knu.ac.kr.

PMID: 35121322
DOI: 10.1016/j.foodchem.2022.132086

Abstract

In this study, we conducted response surface methodology (RSM) and artificial neural network (ANN) to predict and estimate the optimized extraction condition of Nypa fruticans Wurmb. (NF). The effect of ethanol concentration (X₁; 0-100%), extraction time (X₂; 6-24 h), and extraction temperature (X₃; 40-60 °C) on the antioxidant potential was confirmed. The optimal conditions (57.6% ethanol, 19.0 h extraction time, and 51.3 °C extraction temperature) of 2,2-diphenyl-1-1picrylhydrazyl (DPPH) scavenging activity, cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP), total phenolic content (TPC), and total flavonoid contents (TFC) resulted in a maximum value of 62.5%, 41.95 and 48.39 µM, 143.6 mg GAE/g, and 166.8 CAE/g, respectively. High-resolution mass spectroscopic technique was performed to profile phenolic and flavonoid compounds. Upon analyzing, total 48 compounds were identified in NF. Altogether, our findings can provide a practical approach for utilizing NF in various bioindustries.

Keywords: Antioxidant; Electrospray ionization mass spectrometry; Nypa fruticans Wurmb; Optimization.

MeSH terms

Antioxidants / chemistry
Flavonoids* / chemistry
Neural Networks, Computer
Phenols / chemistry
Plant Extracts* / chemistry

Substances

Antioxidants
Flavonoids
Phenols
Plant Extracts