Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices
The present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The ‘Pamelo’ excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm3) and rag...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Fruit Science |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/15538362.2022.2079584 |
| _version_ | 1818213725054697472 |
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| author | Muhammad Nadeem Muhamad Modassar Ali Nawaz Ranjha Kashif Ameer Ammara Ainee Zarina Yasmin Sadaf Javaria Tadesse Fikre Teferra |
| author_facet | Muhammad Nadeem Muhamad Modassar Ali Nawaz Ranjha Kashif Ameer Ammara Ainee Zarina Yasmin Sadaf Javaria Tadesse Fikre Teferra |
| author_sort | Muhammad Nadeem |
| collection | DOAJ |
| description | The present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The ‘Pamelo’ excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm3) and rag percentage (68.64 ± 1.1%). ‘Valencia late’ (48.67 ± 0.3%), ‘Flame’ (48.38 ± 1.3%) and ‘Kinnow’ (35.95 ± 4.9%) were good in juice %. The juice was subjected to sonication treatment at 15°C for 5 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). Total phenol, flavonoids, free radical scavenging activity, antioxidant capacity, and reducing power increased in fruit juices as a result of sonication. The total phenolic contents in the juices of all citrus cultivars ranged from 223.49 ± 4.5 to 590.47 ± 5.5 µg gallic acid equivalent/g and increased from 315.18 ± 6.1 to 645.44 ± 7.1 µg GAE/g after ultrasonic processing. The DPPH values of juices of all citrus cultivars ranged from 791.54 to 1251.93 µmol equivalent of trolox/mL and increased from 1001.54 to 1336.77 µmol equivalent of trolox/mL after applying ultrasound. The sonication is highly feasible for practical use in the industry for the production of citrus fruit juices with improved quality in terms of nutrients. |
| first_indexed | 2024-12-12T06:08:51Z |
| format | Article |
| id | doaj.art-06471f8ad3d74f2fa0a04830a6a00ad5 |
| institution | Directory Open Access Journal |
| issn | 1553-8362 1553-8621 |
| language | English |
| last_indexed | 2024-12-12T06:08:51Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Fruit Science |
| spelling | doaj.art-06471f8ad3d74f2fa0a04830a6a00ad52022-12-22T00:35:13ZengTaylor & Francis GroupInternational Journal of Fruit Science1553-83621553-86212022-12-0122156858010.1080/15538362.2022.2079584Effect of Sonication on the Functional Properties of Different Citrus Fruit JuicesMuhammad Nadeem0Muhamad Modassar Ali Nawaz Ranjha1Kashif Ameer2Ammara Ainee3Zarina Yasmin4Sadaf Javaria5Tadesse Fikre Teferra6Institute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanPost Harvest Research Center, Ayub Agricultural Research Institute, Faisalabad, PakistanInstitute of Food Science and Nutrition, Gomal University, D.I. Khan, PakistanSchool of Nutrition Food Science and Technology, Hawassa University College of Agriculture, EthiopiaThe present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The ‘Pamelo’ excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm3) and rag percentage (68.64 ± 1.1%). ‘Valencia late’ (48.67 ± 0.3%), ‘Flame’ (48.38 ± 1.3%) and ‘Kinnow’ (35.95 ± 4.9%) were good in juice %. The juice was subjected to sonication treatment at 15°C for 5 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). Total phenol, flavonoids, free radical scavenging activity, antioxidant capacity, and reducing power increased in fruit juices as a result of sonication. The total phenolic contents in the juices of all citrus cultivars ranged from 223.49 ± 4.5 to 590.47 ± 5.5 µg gallic acid equivalent/g and increased from 315.18 ± 6.1 to 645.44 ± 7.1 µg GAE/g after ultrasonic processing. The DPPH values of juices of all citrus cultivars ranged from 791.54 to 1251.93 µmol equivalent of trolox/mL and increased from 1001.54 to 1336.77 µmol equivalent of trolox/mL after applying ultrasound. The sonication is highly feasible for practical use in the industry for the production of citrus fruit juices with improved quality in terms of nutrients.https://www.tandfonline.com/doi/10.1080/15538362.2022.2079584Citrus cultivarsphysical propertiesanti-oxidantflavonoidsreducing power |
| spellingShingle | Muhammad Nadeem Muhamad Modassar Ali Nawaz Ranjha Kashif Ameer Ammara Ainee Zarina Yasmin Sadaf Javaria Tadesse Fikre Teferra Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices International Journal of Fruit Science Citrus cultivars physical properties anti-oxidant flavonoids reducing power |
| title | Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices |
| title_full | Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices |
| title_fullStr | Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices |
| title_full_unstemmed | Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices |
| title_short | Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices |
| title_sort | effect of sonication on the functional properties of different citrus fruit juices |
| topic | Citrus cultivars physical properties anti-oxidant flavonoids reducing power |
| url | https://www.tandfonline.com/doi/10.1080/15538362.2022.2079584 |
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