Abstract
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 language | English |
|---|---|
| Pages (from-to) | 424-433 |
| Number of pages | 10 |
| Journal | Italian Journal of Food Science |
| Volume | 29 |
| Issue number | 3 |
| Early online date | 19 Jul 2017 |
| DOIs | |
| Publication status | Published - 2017 |
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Cite this
Bot, F., Anese, M., Hungerford, G., & Lemos, M. A. (2017). Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and α-glucosidase inhibitory activity of tomato juice. Italian Journal of Food Science, 29(3), 424-433. https://doi.org/10.14674/IJFS-639