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Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice.
Ultrason Sonochem. 2014 Jan; 21(1):93-7.US

Abstract

A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P<0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P<0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.

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Authors+Show Affiliations

Abid M
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.
Jabbar S
No affiliation info available
Wu T
No affiliation info available
Hashim MM
No affiliation info available
Hu B
No affiliation info available
Lei S
No affiliation info available
Zeng X
No affiliation info available

MeSH

AnthocyaninsBeveragesCarbohydratesCarotenoidsElectric ConductivityFood HandlingMalusMineralsPolyphenolsSonicationViscosity

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23835397

Citation

Abid, Muhammad, et al. "Sonication Enhances Polyphenolic Compounds, Sugars, Carotenoids and Mineral Elements of Apple Juice." Ultrasonics Sonochemistry, vol. 21, no. 1, 2014, pp. 93-7.
Abid M, Jabbar S, Wu T, et al. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrason Sonochem. 2014;21(1):93-7.
Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Hu, B., Lei, S., & Zeng, X. (2014). Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrasonics Sonochemistry, 21(1), 93-7. https://doi.org/10.1016/j.ultsonch.2013.06.002
Abid M, et al. Sonication Enhances Polyphenolic Compounds, Sugars, Carotenoids and Mineral Elements of Apple Juice. Ultrason Sonochem. 2014;21(1):93-7. PubMed PMID: 23835397.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. AU - Abid,Muhammad, AU - Jabbar,Saqib, AU - Wu,Tao, AU - Hashim,Malik Muhammad, AU - Hu,Bing, AU - Lei,Shicheng, AU - Zeng,Xiaoxiong, Y1 - 2013/06/27/ PY - 2013/03/21/received PY - 2013/06/03/revised PY - 2013/06/06/accepted PY - 2013/7/10/entrez PY - 2013/7/10/pubmed PY - 2014/4/15/medline KW - Apple juice KW - Carotenoids KW - Mineral elements KW - Polyphenolic compounds KW - Sonication KW - Sugars SP - 93 EP - 7 JF - Ultrasonics sonochemistry JO - Ultrason Sonochem VL - 21 IS - 1 N2 - A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P<0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P<0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice. SN - 1873-2828 UR - https://www.unboundmedicine.com/medline/citation/23835397/Sonication_enhances_polyphenolic_compounds_sugars_carotenoids_and_mineral_elements_of_apple_juice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S1350-4177(13)00140-5 DB - PRIME DP - Unbound Medicine ER -