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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dc.contributor.author Bot, Francesca
dc.contributor.author Anese, M.
dc.contributor.author Hungerford, G.
dc.contributor.author Lemos, M. A.
dc.date.accessioned 2018-09-24T12:37:03Z
dc.date.available 2018-09-24T12:37:03Z
dc.date.issued 2017
dc.identifier.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 en
dc.identifier.volume 29
dc.identifier.issued 3
dc.identifier.startpage 424
dc.identifier.endpage 433
dc.identifier.issn 1120-1770
dc.identifier.uri http://hdl.handle.net/10468/6892
dc.identifier.doi 10.14674/IJFS-639
dc.description.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. en
dc.description.sponsorship European Cooperation in Science and Technology (STSM Grant FC1001) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Chiriotti Editori en
dc.relation.uri http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/639
dc.rights © 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.
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Antioxidant properties, α-glucosidase inhibitory activity, high frequency ultrasounds, tomato juice, total phenolic concentration en
dc.title Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Francesca Bot, Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: francesca.bot@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder European Cooperation in Science and Technology
dc.description.status Peer reviewed en
dc.identifier.journaltitle Italian Journal of Food Science en
dc.internal.IRISemailaddress francesca.bot@ucc.ie en


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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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