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Optimization of enzyme-assisted improvement of polyphenols and free radical scavenging activity in red rice bran: A statistical and neural network-based approach.

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Relation http://ir.cftri.com/12748/
http://dx.doi.org/10.1080/10826068.2016.1252926
 
Title Optimization of enzyme-assisted improvement of polyphenols and free radical
scavenging activity in red rice bran: A statistical and neural network-based
approach.
 
Creator Ashish, A. Prabhu
Jayadeep, A.
 
Subject 07 Waste utilization
01 Rice
 
Description The current study is focused on optimizing the parameters involved in enzymatic processing of red rice
bran for maximizing total polyphenol (TP) and free radical scavenging activity (FRSA). The sequential
optimization strategies using central composite design (CCD) and artificial neural network (ANN) modeling
linked with genetic algorithm (GA) was performed to study the effect of incubation time (60–90 min),
xylanase concentration (5–10 mg/g), cellulase concentration (5–10 mg/g) on the response, i.e., total
polyphenol and FRSA. The result showed that incubation time has a negative effect on the response, while
the square effect of xylanase and cellulase showed positive effect on the response. A maximum TP of
2,761 mg ferulic acid Eq/100 g bran and FRSA of 778.4 mg Catechin Eq/100 g bran was achieved
with incubation time (min) ¼ 60.491; xylanase (mg/g) ¼ 5.4633; cellulase (mg/g) ¼ 11.5825. Furthermore,
ANN-GA-based optimization showed better predicting capabilities as compared to CCD.
 
Publisher Taylor & Francis
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/12748/1/PREPARATIVE%20BIOCHEMISTRY%20AND%20BIOTECHNOLOGY%202017%2C%20VOL.%2047%2C%20NO.%204%2C%20397%E2%80%93405.pdf
Ashish, A. Prabhu and Jayadeep, A. (2017) Optimization of enzyme-assisted improvement of polyphenols and free radical scavenging activity in red rice bran: A statistical and neural network-based approach. Preparative Biochemistry and Biotechnology, 47 (4). pp. 397-405. ISSN 1082-6068