Abstract
| 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 |
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. / Bot, F.; Anese, M.; Hungerford, G.; Lemos, M. Adilia.
In: Italian Journal of Food Science, Vol. 29, No. 3, 2017, p. 424-433.Research output: Contribution to journal › Article
TY - JOUR
T1 - Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and α-glucosidase inhibitory activity of tomato juice
AU - Bot, F.
AU - Anese, M.
AU - Hungerford, G.
AU - Lemos, M. Adilia
PY - 2017
Y1 - 2017
N2 - 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.
AB - 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.
U2 - 10.14674/IJFS-639
DO - 10.14674/IJFS-639
M3 - Article
VL - 29
SP - 424
EP - 433
JO - Italian Journal of Food Science
JF - Italian Journal of Food Science
SN - 1120-1770
IS - 3
ER -