Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice
dc.contributor.author | Bot, Francesca | |
dc.contributor.author | Anese, M. | |
dc.contributor.author | Hungerford, G. | |
dc.contributor.author | Lemos, M. A. | |
dc.contributor.funder | European Cooperation in Science and Technology | |
dc.date.accessioned | 2018-09-24T12:37:03Z | |
dc.date.available | 2018-09-24T12:37:03Z | |
dc.date.issued | 2017 | |
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.description.status | Peer reviewed | en |
dc.description.version | Published Version | en |
dc.format.mimetype | application/pdf | en |
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.doi | 10.14674/IJFS-639 | |
dc.identifier.endpage | 433 | |
dc.identifier.issn | 1120-1770 | |
dc.identifier.issued | 3 | |
dc.identifier.journaltitle | Italian Journal of Food Science | en |
dc.identifier.startpage | 424 | |
dc.identifier.uri | https://hdl.handle.net/10468/6892 | |
dc.identifier.volume | 29 | |
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 |
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