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. Adilia 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 languageEnglish
    Pages (from-to)424-433
    Number of pages10
    JournalItalian Journal of Food Science
    Volume29
    Issue number3
    Early online date19 Jul 2017
    DOIs
    Publication statusPublished - 2017

    Cite this

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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.",
    author = "F. Bot and M. Anese and G. Hungerford and Lemos, {M. Adilia}",
    year = "2017",
    doi = "10.14674/IJFS-639",
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    pages = "424--433",
    journal = "Italian Journal of Food Science",
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    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 -