Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins: a three-functioned Taguchi-based grey relational grading

The focus of this research is to identify the best set factors that influence heat-reflux recovery total phenolic content and antioxidant activities under multiple quality characteristics. Parametric Taguchi L9 orthogonal design grey relational analysis technique were used investigate effect three variables—reflux duration, particle size, feed-to-solvent ratio on responses contents, DPPH, H2O2 activities. According grades response table, ideal number criteria for heat reflux results 120 min 0.2 mm a feed-solvent 1:16. content, scavenging measured as 35.23 ± 0.004 mgGAE/g d.w, 107.57 0.04 g/mL, 87.78 0.32 respectively. Moreover, with Levenberg–Marquardt (LM) neural network architecture, trained has mean square error (MSE) 3.7646E−07 an R2 0.9500 training function outcome, indicating significant predicted endpoint. confirmatory experimental show 41.9 per cent improvement in relation values. study indicated that, optimising process would be innovative beneficial approach preparing bioactive compounds from functional plants, resulting cost savings while increasing capacity overall recovery.