Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice

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Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice

Bot, Francesca; Anese, M.; Hungerford, G.; Lemos, M. A.
Date: 2017
Copyright: © 2017, the Authors. Published by Chiriotti Editori. This article is made available under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
Copyright information: http://creativecommons.org/licenses/by-nc-nd/4.0/
Related: http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/639
Citation: Bot, F., Anese, M., Hungerford, G. and Lemos, M. A. (2017) 'Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice', Italian Journal of Food Science, 29(3), pp. 424-433. doi: 10.14674/IJFS-639
Published Version: 10.14674/IJFS-639

Abstract:

The effect of high frequency ultrasound on lycopene and total phenolic concentration, antioxidant properties and α-glucosidase inhibitory activity of tomato juice was investigated. To this purpose, tomato juice was subjected to high frequency ultrasound (378 and 583 kHz) at increasing energy densities (up to 250 MJ/m3). Results relevant to the treatments at high frequency providing an energy density of 250 MJ/m3 were compared with those obtained at 24 kHz delivering the same energy density. Lycopene and total phenolic concentration, as well as the α-glucosidase inhibitory activity of tomato juice, were not affected by ultrasound regardless the frequency and energy density. However, the antioxidant properties were negatively affected by high frequency ultrasound.

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© 2017, the Authors. Published by Chiriotti Editori. This article is made available under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license. Except where otherwise noted, this item's license is described as © 2017, the Authors. Published by Chiriotti Editori. This article is made available under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
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