{"data":{"id":"10.6084/m9.figshare.14268415","type":"dois","attributes":{"doi":"10.6084/m9.figshare.14268415","prefix":"10.6084","suffix":"m9.figshare.14268415","identifiers":[],"alternateIdentifiers":[],"creators":[{"name":"Xiajing XU","affiliation":[],"nameIdentifiers":[]},{"name":"Shumeng REN","affiliation":[],"nameIdentifiers":[]},{"name":"Dongmei WANG","affiliation":[],"nameIdentifiers":[]},{"name":"MA, Jing","nameType":"Personal","givenName":"Jing","familyName":"MA","affiliation":[],"nameIdentifiers":[]},{"name":"Xiaowei YAN","affiliation":[],"nameIdentifiers":[]},{"name":"Yongli GUO","affiliation":[],"nameIdentifiers":[]},{"name":"Xiaoqiu LIU","affiliation":[],"nameIdentifiers":[]},{"name":"Yingni PAN","affiliation":[],"nameIdentifiers":[]}],"titles":[{"title":"Optimization of extraction of defatted walnut powder by ultrasonic assisted and artificical neural network"}],"publisher":"SciELO journals","container":{},"publicationYear":2021,"subjects":[{"subject":"90899 Food Sciences not elsewhere classified","subjectScheme":"FOR"},{"subject":"FOS: Other engineering and technologies","schemeUri":"http://www.oecd.org/science/inno/38235147.pdf","subjectScheme":"Fields of Science and Technology (FOS)"},{"subject":"FOS: Other engineering and technologies","subjectScheme":"Fields of Science and Technology (FOS)"}],"contributors":[],"dates":[{"date":"2021-03-23","dateType":"Created"},{"date":"2021-03-24","dateType":"Updated"},{"date":"2021","dateType":"Issued"}],"language":null,"types":{"ris":"DATA","bibtex":"misc","citeproc":"dataset","schemaOrg":"Dataset","resourceType":"Dataset","resourceTypeGeneral":"Dataset"},"relatedIdentifiers":[{"relationType":"IsSupplementTo","relatedIdentifier":"10.1590/fst.53320","relatedIdentifierType":"DOI"}],"relatedItems":[],"sizes":["2815744 Bytes"],"formats":[],"version":null,"rightsList":[{"rights":"Creative Commons Attribution 4.0 International","rightsUri":"https://creativecommons.org/licenses/by/4.0/legalcode","schemeUri":"https://spdx.org/licenses/","rightsIdentifier":"cc-by-4.0","rightsIdentifierScheme":"SPDX"}],"descriptions":[{"description":"Abstract In order to obtain the extraction process of defatted walnut powder (DWP), an ultrasound-assisted extraction based on artificial neural network was established, and the activity of the extract was evaluated. The artificial neural network (ANN) was used to model different parameters, including the yield of extraction, the concentrations of glansreginin A and ellagic acid, and obtained the optimal extraction process: solvent to material ratio of 9.5 mL/g, ethanol concentration of 68%, extraction period of 55 min, and extraction three times. Then, the antioxidant scavenging ability of DWP obtained by ANN was compared with other extraction methods. The results showed that DWP extracted by artificial neural network demonstrated good activity in scavenging DPPH and ABTS 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