Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1135356
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dc.contributor.authorLIMA, M. dos S.
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorFEDRIGO, I. M. T.
dc.date.accessioned2021-10-15T13:00:25Z-
dc.date.available2021-10-15T13:00:25Z-
dc.date.created2021-10-15
dc.date.issued2021
dc.identifier.citationFood Analytical Methods, 14 oct. 2021. Online.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1135356-
dc.descriptionIn vitro techniques are essential to assess the antioxidant potential of foods, although methods with diferent action mechanisms make troublesome data analysis. This article describes the use of artifcial neural network (ANN) to associate phenolic compounds with antioxidant activity in vitro (AOX) of grape juices. A multilayer perceptron (MLP) ANN was obtained with 28 phenolics quantifed, as input layers, and AOX measuring by DPPH, ABTS, FRAP, H2O2, and β-carotene/linoleic acid bleaching assay (βCLA) methods, as output layers. To improve discussion in food sciences, the ANN results were compared with Pearson?s correlation and principal component analysis (PCA), methods largely used in food studies. Pearson?s technique showed correlations between antioxidant methods and some of the phenolic compounds, but with limitations. PCA proved to be a more powerful method than Pearson?s correlation, as it positively associated 13 phenolics with four out of fve antioxidant methods. The MLP-ANN allowed simultaneous association of 19 individual phenolics, while a single hidden layer predicted 15 phenolics with simultaneous action in all AOX methods. The power of association was: ANN>PCA>Pearson. It was evidenced that ANN is a powerful tool for screening antioxidants in diferent AOX systems, which is applicable in health interests.
dc.languageIngles
dc.language.isoen
dc.rightsopenAccesseng
dc.subjectAntioxidant methods
dc.subjectBioactivity
dc.subjectGrape polyphenol
dc.titleArtifcial neural network: a powerful tool in associating phenolic compounds with antioxidant activity of grape juices.
dc.typeArtigo de periódico
dc.subject.nalthesaurusChemometrics
riaa.ainfo.id1135356
riaa.ainfo.lastupdate2021-10-15
dc.identifier.doi10.1007/s12161-021-02144-8
dc.contributor.institutionMARCOS DOS SANTOS LIMA, Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, BR 407 km 08 RdJardim São Paulo, Petrolina, PE 56314-522, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; ISABELA MAIA TOALDO FEDRIGO, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, Florianópolis, SC 88034-001, Brazil.
Appears in Collections:Artigo em periódico indexado (CNPUV)

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