EFFECT OF HIGH FREQUENCY ULTRASOUNDS ON LYCOPENE AND TOTAL PHENOLIC CONCENTRATION, ANTIOXIDANT PROPERTIES AND α-GLUCOSIDASE INHIBITORY ACTIVITY OF TOMATO JUICE

  • F. Bot Dipartimento di Scienze AgroAlimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy
  • M. Anese Dipartimento di Scienze AgroAlimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy
  • G. Hungerford HORIBA IBH,133 Finnieston Street, Glasgow G3 8HB, UK
  • M.A. Lemos Food & Drink Division, School of Science, Engineering and Technology, University of Abertay Dundee, Bell Street, Dundee DD1 1HG, UK

Abstract

The effect of high frequency ultrasound on lycopene and total phenolic concentration, antioxidant properties and α-glucosidase inhibitory activity of tomato juice was investigated. To this purpose, tomato juice was subjected to high frequency ultrasound (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 activity of tomato juice, were not affected by ultrasound regardless the frequency and energy density. However, the antioxidant properties were negatively affected by high frequency ultrasound. 
Published
2017-03-15
How to Cite
BOT, F. et al. 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, [S.l.], v. 29, n. 3, mar. 2017. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/639>. Date accessed: 22 mar. 2019. doi: https://doi.org/10.14674/IJFS-639.

Keywords

high frequency ultrasounds, tomato juice, total phenolic concentration, antioxidant properties, α-glucosidase inhibitory activity