Thermosonication Effects on Poppy Vinegar Biomolecules and Antidiabetic Potential

15 experimental runs were used to optimize thermosonication conditions for traditional poppy vinegar. The study, authored by Meryem Akhan and last updated in April 2026, measured responses including α-glucosidase and α-amylase inhibition, total phenolics, flavonoids, and anthocyanins. It compares thermosonicated samples against conventional pasteurization to assess functional quality preservation.

Use Cases

• Modeling the effect of process parameters (time, amplitude, temperature) on enzyme inhibition based on the described Box–Behnken design.
• Comparing antioxidant capacity retention between thermosonication and pasteurization based on DPPH, phenolics, and flavonoid measurements.
• Investigating the relationship between specific phenolic compounds like quercetin and antidiabetic activity based on the molecular docking analysis mentioned.
• Optimizing fermentation process conditions for maximal bioactive compound preservation in functional foods.

Strengths

• Includes experimental validation results, with predicted α-glucosidase inhibition at 42.34% matching an experimental value of 41.73%.
• Reports specific model performance metrics, including R² values of 0.9414 and 0.7951 for inhibition responses.
• Provides multi-objective optimization results yielding precise optimum conditions (13.86 min, 84.68% amplitude, 47.40°C).

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is small (679.9 KB), indicating limited scope.

Provenance

Source

figshare, author Meryem Akhan.

Collection Method

Integrated experimental and modeling approach using a Box–Behnken design with 15 runs.

Freshness

Last updated 2026-04-30 05:28:50; freshness should be verified.