Anthocyanin and bioactivity properties of berberis crategina DC. In buffer system and apple juice: impact of temperature, time, and pH; Prediction using artificial neural network

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dc.authoridEkici, Lütfiye / 0000-0002-2216-9128
dc.contributor.authorPolat Kaya, Havva
dc.contributor.authorKoç, Tuğba
dc.contributor.authorEkici, Lütfiye
dc.contributor.authorToga, Gülhan
dc.date.accessioned2025-01-27T20:14:19Z
dc.date.available2025-01-27T20:14:19Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractOur work contributes to investigate and estimate the degradation, altered bioactivity and color of Berberis crategina anthocyanins in different buffer systems and apple juice. Anthocyanins are glycosides of anthocyanidins, a subclass of flavonoids. These pigments impart red to blue coloration to fruits and flowers. Anthocyanins have antioxidant properties due to the positively charged oxygen atoms they contain. Chemical structure, enzymes, temperature, light, pH, oxygen, ascorbic acid, sugars, metals, sulfur dioxide, and copigmentation affect the stability of anthocyanins. In this study, it was primarily aimed to investigate the effects of temperature, time and pH on total anthocyanin content (TAC), total phenolic content (TPC), antioxidant activity (AA) and color of Berberis crataegina. Another aim was to estimate the TAC, TPC, AA, and color of Berberis based on temperature, time, and pH with ANN modeling. An artificial neural network (ANN) was used to predict the relationship between TAC, TPC, AA and color of Berberis crataegina and temperature, time, and pH for both apple juice and buffer solution. It was found that high temperature and low acidity increased anthocyanin degradation, while total phenolic content and antioxidant activity decreased. L * and h degrees were found to decrease and C* to increase due to anthocyanin degradation. The results indicate that pH is the most effective factor (73%) in prediction and that ANN performs better than a buffer solution for apple juice. The sum of square errors of the validation samples was 7.89 for buffer solution and 1.26 for apple juice. This study showed that the parameters studied can be successfully estimated using ANN.
dc.identifier.doi10.14744/sigma.2024.00028
dc.identifier.endpage449
dc.identifier.issn1304-7205
dc.identifier.issn1304-7191
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85192299535
dc.identifier.scopusqualityQ3
dc.identifier.startpage438
dc.identifier.urihttps://doi.org/10.14744/sigma.2024.00028
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21045
dc.identifier.volume42
dc.identifier.wosWOS:001315860600013
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherYildiz Technical Univ
dc.relation.ispartofSigma Journal of Engineering and Natural Sciences-Sigma Mühendislik ve Fen Bilimleri Dergisi
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectBerberis Crategina
dc.subjectAnthocyanin Degradation
dc.subjectHeat Treatment
dc.subjectArtificial Neural Network
dc.subjectBioactivity
dc.titleAnthocyanin and bioactivity properties of berberis crategina DC. In buffer system and apple juice: impact of temperature, time, and pH; Prediction using artificial neural network
dc.typeArticle

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