Application of artificial neural network‐genetic algorithm and response surface methodology for optimization of ultrasound‐assisted extraction of phenolic compounds from cashew apple bagasse

Abstract

AbstractThis study explores the effect of ultra‐sonication on the extraction of phenolic compounds of cashew apple bagasse (CAB). The extraction was conducted at different combinations of treatment time (5–15 min), ultrasound amplitude (30–60%), and bagasse to solvent ratio (30–50 g/ml) for maximum yield of total phenolic content (TPC), total tannin content (TTC), and β‐carotene content. Both response surface methodology (RSM) and artificial neural network (ANN) were used to model and optimize the process parameters. The optimum conditions achieved using RSM were: treatment time of 12 min, ultrasound amplitude of 55%, and bagasse to solvent ratio of 45 g/ml. In contrast, the optimum conditions proposed by ANN were: treatment time of 15 min, 60% amplitude, and 50 g/ml bagasse to solvent ratio. The TPC, TTC, and β‐carotene content was determined under RSM optimized conditions as 29.04 mg GAE/g, 26.70 μg tannic acid/g, and 18.12 μg/g, respectively and under ANN optimized conditions as 30.61 mg GAE/g, 30.80 μg tannic acid/g, and 19.50 μg/g, respectively. All the statistical parameters showed the lowest value in the ANN model than the RSM model with the highest coefficient of determination (R2). The measured value of the TPC, TTC, and β‐carotene content at optimized conditions were in agreement with the predicted value obtained from the above models. Besides these, the ultra‐sonication significantly increased the TPC, TTC, and β‐carotene content while comparing with conventional solvent extraction. Hence, this method could be an effective green method over conventional technologies to extract phenolic compounds from CAB.Practical ApplicationsThe by‐products of the cashew apple processing industries are generally discarded as waste even though it contains a significant amount of bioactive compounds including phenols. Due to this, the industries are facing issues related to waste disposal and environmental pollution. Extracting and utilizing beneficial phenolic compounds can solve these issues to an extend. However, the scientific research related to the process development for extracting phenolic compounds from cashew apple bagasse is very scarce. The developed green technology with optimum process conditions will be helpful for the industries, researchers, and food scientists to develop different value‐added products enriched with the extracted phenolic compounds.