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- Title
Effects of ultrasonic treatment of rumduol mash on the antioxidant level of fruit juice.
- Authors
Nguyen, T. Y. L.; Le, V. V. M.
- Abstract
Rumduol (Sphaerocoryne affinis (Teijsm. and Binn.) Ridl) fruit is rich in antioxidants including ascorbic acid and phenolic compounds. In this study, ultrasonic treatment of rumduol mash was applied to extraction of fruit juice with high antioxidant level. Firstly, the effects of ultrasonic power and time on the antioxidant content and activity of the rumduol juice were investigated. Response surface methodology was then used to optimize the ultrasonic treatment conditions. The optimal ultrasonic power and time were 14.8 W/g and 4.4 min, respectively, under which the content of ascorbic acid and total phenolics achieved 179.7 mg/100 g dry matter and 15.62 g gallic acid equivalent/100 g dry matter, respectively. In the ultrasound-assisted extraction, the rumduol juice showed maximum antioxidant activity of 34.3 mM Trolox equivalent/100 g dry matter (estimated by 2,2-Azinobis-3-ethylBenzoThiazoline-6-Sulfonic acid ABTS assay) which was 59.7% higher than that in the control without ultrasonic treatment.
- Publication
International Food Research Journal, 2016, Vol 23, Issue 6, p2335
- ISSN
1985-4668
- Publication type
Article