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

doi:10.14674/IJFS-639

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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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	https://doi.org/10.14674/IJFS-639
Publication status	Published - 2017

Keywords

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

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10.14674/IJFS-639Licence: CC BY-NC-ND

Lemos_EffectOfHighFrequencyUltrasoundsOnLycopene_Published_2017Final published version, 635 KBLicence: CC BY-NC-ND

Adilia Lemos
- a514917abertay.acuk
- Division of Engineering and Food Sciences - Lecturer
Person: Academic

Cite this

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

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