Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

被引:24
作者
Arriola, Nathalia Aceval [1 ]
dos Santos, Gielen Delfino [1 ]
Prudencio, Elane Schwinden [1 ]
Vitali, Luciano [1 ]
Cunha Petrus, Jose Carlos [2 ]
Castanho Amboni, Renata D. M. [1 ]
机构
[1] Univ Fed Santa Catarina, Dept Food Sci & Technol, BR-88034001 Florianopolis, SC, Brazil
[2] Univ Fed Santa Catarina, Dept Food Chem & Engn, BR-88040900 Florianopolis, SC, Brazil
关键词
Antioxidant activity; flavonoids; lycopene; nanofiltration; phenolic compounds; watermelon juice; ANTIOXIDANT CAPACITY; VITAMIN-C; LYCOPENE CONTENT; REVERSE-OSMOSIS; FRESH-CUT; FRUIT; TOMATO; CAROTENOIDS; POLYPHENOLS; EXTRACTION;
D O I
10.1111/ijfs.12513
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this study was to evaluate the potential of nanofiltration for the concentration of bioactive compounds of watermelon juice. Lipophilic and hydrophilic antioxidant activities were determined through two assays, ferric reducing antioxidant power and DPPH. The content of lycopene, flavonoids and total phenolic in the concentrate samples increased with the increase in the volume reduction factor. Volume reduction factor of three showed the best performance of concentration, generating the highest values for lycopene, flavonoid and total phenolic contents. Average permeation flux was 2.3 L h(-1) m(-2), with continuous extraction of the concentrate at a volumetric reduction ratio of three. Lycopene showed the highest rejection coefficient (0.99), followed by flavonoids (0.96) and total phenolic content (0.65). The hydrophilic antioxidant activity values in both assays were higher than the lipophilic antioxidant activity values. A highly significant correlation was noted between the contents of flavonoids, phenolic compounds, ascorbic acid, and lycopene and their antioxidant potential in both lipophilic and hydrophilic fractions.
引用
收藏
页码:2052 / 2060
页数:9
相关论文
共 55 条
[1]   Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation [J].
Aguiar, Izabella B. ;
Miranda, Nara G. M. ;
Gomes, Flavia S. ;
Santos, Marcelly C. S. ;
Freitas, Daniela de G. C. ;
Tonon, Renata V. ;
Cabral, Lourdes M. C. .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2012, 16 :137-142
[2]   Phenolic composition and antioxidant activity of the aqueous extract of bark from residues from mate tree (Ilex paraguariensis St. Hil.) bark harvesting concentrated by nanofiltration [J].
Aguiar Prudencio, Ana P. ;
Prudencio, Elane Schwinden ;
Castanho Amboni, Renata D. M. ;
Negrao Murakami, Aureanna N. ;
Maraschin, Marcelo ;
Cunha Petrus, Jose C. ;
Ogliari, Paulo Jose ;
Leite, Rodrigo Santos .
FOOD AND BIOPRODUCTS PROCESSING, 2012, 90 (C3) :399-405
[3]   Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat [J].
Aguilo-Aguayo, Ingrid ;
Soliva-Fortuny, Robert ;
Martin-Belloso, Olga .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2010, 11 (02) :299-305
[4]   Cryoconcentration technology in the bio-food industry: Principles and applications [J].
Aider, Mohammed ;
de Halleux, Damien .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (03) :679-685
[5]  
AOAC, 2005, AOAC: official methods of analysis
[6]   The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].
Benzie, IFF ;
Strain, JJ .
ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76
[7]   Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil [J].
Beserra Almeida, Maria Mozarina ;
Machado de Sousa, Paulo Henrique ;
Campos Arriaga, Angela Martha ;
do Prado, Giovana Matias ;
de Carvalho Magalhaes, Carlos Emanuel ;
Maia, Geraldo Arraes ;
Gomes de Lemos, Telma Leda .
FOOD RESEARCH INTERNATIONAL, 2011, 44 (07) :2155-2159
[8]  
BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
[9]   Solvent effects on the antioxidant capacity of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/persulphate and FRAP methods [J].
Celik, Saliha Esin ;
Ozyurek, Mustafa ;
Guclu, Kubilay ;
Apak, Resat .
TALANTA, 2010, 81 (4-5) :1300-1309
[10]   Recovery of phenolic compounds from orange press liquor by nanofiltration [J].
Conidi, Carmela ;
Cassano, Alfredo ;
Drioli, Enrico .
FOOD AND BIOPRODUCTS PROCESSING, 2012, 90 (C4) :867-874