Enhancing the total phenolic content and antioxidants of lemon pomace aqueous extracts by applying UV-C irradiation on the dried powder

Konstantinos Papoutsis, Quan V. Vuong, Penta Pristijono, John B. Golding, Michael C. Bowyer, Christopher J. Scarlett, Costas E. Stathopoulos

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Abstract

Several studies have shown that UV-C irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in lemon pomace dried powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed above the UV lamp and treated with dosages of 4, 19, 80 and 185 kJ m-2, while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins and antioxidant capacity measured by CUPRAC and FRAP of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ m-2 resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ m-2 resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ m-2 was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of lemon dried pomace at relatively high dosages.
Original languageEnglish
Article number55
JournalFoods
Volume5
Issue number3
DOIs
Publication statusPublished - 23 Aug 2016

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pomace
lemons
powders
irradiation
antioxidants
extracts
water
flavonoids
raw vegetables
raw fruit
dosage
proanthocyanidins
ascorbic acid
bioactive compounds

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Papoutsis, K., Vuong, Q. V., Pristijono, P., Golding, J. B., Bowyer, M. C., Scarlett, C. J., & Stathopoulos, C. E. (2016). Enhancing the total phenolic content and antioxidants of lemon pomace aqueous extracts by applying UV-C irradiation on the dried powder. Foods, 5(3), [55]. https://doi.org/10.3390/foods5030055
Papoutsis, Konstantinos ; Vuong, Quan V. ; Pristijono, Penta ; Golding, John B. ; Bowyer, Michael C. ; Scarlett, Christopher J. ; Stathopoulos, Costas E. / Enhancing the total phenolic content and antioxidants of lemon pomace aqueous extracts by applying UV-C irradiation on the dried powder. In: Foods. 2016 ; Vol. 5, No. 3.
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abstract = "Several studies have shown that UV-C irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in lemon pomace dried powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed above the UV lamp and treated with dosages of 4, 19, 80 and 185 kJ m-2, while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins and antioxidant capacity measured by CUPRAC and FRAP of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ m-2 resulted in 19{\%} higher total phenolic content than the control, while UV-C irradiation of 180 kJ m-2 resulted in 28{\%} higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ m-2 was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of lemon dried pomace at relatively high dosages.",
author = "Konstantinos Papoutsis and Vuong, {Quan V.} and Penta Pristijono and Golding, {John B.} and Bowyer, {Michael C.} and Scarlett, {Christopher J.} and Stathopoulos, {Costas E.}",
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Papoutsis, K, Vuong, QV, Pristijono, P, Golding, JB, Bowyer, MC, Scarlett, CJ & Stathopoulos, CE 2016, 'Enhancing the total phenolic content and antioxidants of lemon pomace aqueous extracts by applying UV-C irradiation on the dried powder', Foods, vol. 5, no. 3, 55. https://doi.org/10.3390/foods5030055

Enhancing the total phenolic content and antioxidants of lemon pomace aqueous extracts by applying UV-C irradiation on the dried powder. / Papoutsis, Konstantinos; Vuong, Quan V.; Pristijono, Penta; Golding, John B.; Bowyer, Michael C.; Scarlett, Christopher J.; Stathopoulos, Costas E.

In: Foods, Vol. 5, No. 3, 55, 23.08.2016.

Research output: Contribution to journalSpecial issue

TY - JOUR

T1 - Enhancing the total phenolic content and antioxidants of lemon pomace aqueous extracts by applying UV-C irradiation on the dried powder

AU - Papoutsis, Konstantinos

AU - Vuong, Quan V.

AU - Pristijono, Penta

AU - Golding, John B.

AU - Bowyer, Michael C.

AU - Scarlett, Christopher J.

AU - Stathopoulos, Costas E.

PY - 2016/8/23

Y1 - 2016/8/23

N2 - Several studies have shown that UV-C irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in lemon pomace dried powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed above the UV lamp and treated with dosages of 4, 19, 80 and 185 kJ m-2, while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins and antioxidant capacity measured by CUPRAC and FRAP of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ m-2 resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ m-2 resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ m-2 was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of lemon dried pomace at relatively high dosages.

AB - Several studies have shown that UV-C irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in lemon pomace dried powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed above the UV lamp and treated with dosages of 4, 19, 80 and 185 kJ m-2, while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins and antioxidant capacity measured by CUPRAC and FRAP of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ m-2 resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ m-2 resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ m-2 was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of lemon dried pomace at relatively high dosages.

U2 - 10.3390/foods5030055

DO - 10.3390/foods5030055

M3 - Special issue

VL - 5

JO - Foods

JF - Foods

SN - 2304-8158

IS - 3

M1 - 55

ER -