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

F. Bot*, M. Anese, G. Hungerford, M. A. Lemos

*Corresponding author for this work

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    Tomato juice was subjected to high frequency ultrasounds(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 activityof tomato juice, were not affected by ultrasound regardless the frequency and energy density. However, the antioxidant properties were negatively affected by high frequency ultrasounds.
    Original languageEnglish
    Pages (from-to)424-433
    Number of pages10
    JournalItalian Journal of Food Science
    Issue number3
    Early online date19 Jul 2017
    Publication statusPublished - 2017


    • Antioxidant properties
    • α-glucosidase inhibitory activity
    • High frequency ultrasounds
    • Tomato juice
    • Total phenolic concentration

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