Predicting standardized absolute returns using rolling-sample textual modelling.

PLoS One

Department of Information Systems, Business Statistics and Operations Management, The Hong Kong University of Science and Technology, Hong Kong, Hong Kong.

Published: January 2022

Understanding how textual information impacts financial market volatility has been one of the growing topics in financial econometric research. In this paper, we aim to examine the relationship between the volatility measure that is extracted from GARCH modelling and textual news information both publicly available and from subscription, and the performances of the two datasets are compared. We utilize a latent Dirichlet allocation method to capture the dynamic features of the textual data overtime by summarizing their statistical outputs, such as topic distributions in documents and word distributions in topics. In addition, we transform various measures representing the popularity and diversity of topics to form predictors for a rolling regression model to assess the usefulness of textual information. The proposed method captures the statistical properties of textual information over different time periods and its performance is evaluated in an out-of-sample analysis. Our results show that the topic measures are more useful for predicting our volatility proxy, the unexplained variance from the GARCH model than the simple moving average. The finding indicates that our method is helpful in extracting significant textual information to improve the prediction of stock market volatility.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8651148PMC
http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0260132PLOS

Publication Analysis

Top Keywords

market volatility
8
textual
7
predicting standardized
4
standardized absolute
4
absolute returns
4
returns rolling-sample
4
rolling-sample textual
4
textual modelling
4
modelling understanding
4
understanding textual
4

Similar Publications

Gold and stocks, which are conventionally regarded as a safe haven and risk assets, respectively, exhibit complex interrelationships, with significant implications for financial risk management. This paper builds on the sentiment categorization proposed by Liang et al. (2020) to distinguish between private and public sector sentiment.

View Article and Find Full Text PDF

Extending sardine shelf life while maintaining their quality is challenging even with non-thermal technologies like high-pressure processing (HPP). This study examines the effects of HPP at 400 and 600 MPa for holding times of 1, 2.5, 5, and 10 min on fresh sardines during 14 days of cold storage.

View Article and Find Full Text PDF

Seventy-eight autochthonous strains of were isolated from rice wine starter samples across twenty-nine regions in China to evaluate their potential in traditional rice wine fermentation. Strains were assessed for enzyme activity, antioxidant properties, amino acid production, and volatile flavour compounds. Significant variation in enzyme activities was observed, with acidic protease activity ranging from 280 to 1023 U/g, amylase from 557 to 1681 U/g, and esterase from 370 to 2949 U/g.

View Article and Find Full Text PDF

Oil extracted from tiger nut is a good, edible source owing to its richness in unsaturated fatty acids. This study investigated the effects of the refining processes on the flavor components of crude tiger nut oil by GC-MS and focused on the thermal stability of the refined oil under high-temperature conditions. Three different refining processes were evaluated: citric acid-assisted hydration degumming, alkali deacidification and bleaching.

View Article and Find Full Text PDF

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.

Foods

January 2025

Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.

The traditional method is considered the highest-quality sparkling wine making technique. Its main characteristic is that the entire sparkling transformation takes place in the bottle, producing complex, refined wines with fine, persistent bubbles. Currently, the second fermentation in the bottle is initiated by a few commercially available strains of .

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!