Sonication enhances quality and antioxidant activity of blueberry juice

Sonication enhances quality and antioxidant activity of blueberry juice

Abstract Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable (p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly (p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced (p < 0.05). Moreover, prominent increase (p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.

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Main Authors: ZOU,Yu, HOU,Xiyan
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400599
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spelling oai:scielo:S0101-206120170004005992018-05-25Sonication enhances quality and antioxidant activity of blueberry juiceZOU,YuHOU,Xiyan sonication quality radical scavenging activity blueberry juice Abstract Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable (p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly (p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced (p < 0.05). Moreover, prominent increase (p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.37 n.4 20172017-12-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400599en10.1590/1678-457x.27816
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author ZOU,Yu
HOU,Xiyan
spellingShingle ZOU,Yu
HOU,Xiyan
Sonication enhances quality and antioxidant activity of blueberry juice
author_facet ZOU,Yu
HOU,Xiyan
author_sort ZOU,Yu
title Sonication enhances quality and antioxidant activity of blueberry juice
title_short Sonication enhances quality and antioxidant activity of blueberry juice
title_full Sonication enhances quality and antioxidant activity of blueberry juice
title_fullStr Sonication enhances quality and antioxidant activity of blueberry juice
title_full_unstemmed Sonication enhances quality and antioxidant activity of blueberry juice
title_sort sonication enhances quality and antioxidant activity of blueberry juice
description Abstract Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable (p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly (p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced (p < 0.05). Moreover, prominent increase (p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400599
work_keys_str_mv AT zouyu sonicationenhancesqualityandantioxidantactivityofblueberryjuice
AT houxiyan sonicationenhancesqualityandantioxidantactivityofblueberryjuice
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