The effect of sonication on bioactive compounds in carrot juice

Subject Areas : Food Science and Technology

علی  Ayaseh ¹ (Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)
محمد  Alizadeh ² (Associated Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Iran)
عباس  Mehrdad ³ (Associated Professor, Department of Physical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran)
محسن  Esmaiili ⁴ (- Associated Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Iran)
یوسف  Javadzadeh ⁵ (Associated Professor, Department of Industrial Pharmacy, Faculty of Pharmacy, University of Medical Science of Tabriz, Tabriz, Iran)

Received: 2014-09-09 Accepted : 2015-12-31 Published : 2016-01-21

Keywords: Sonication, Ascorbic acid, Carrot juice, Total carotenoids, Total phenolic,

Abstract :

The objective of this research was to determine the effect of ultrasound treatment on bioactive compounds (including total phenolic, total flavonoids, total carotenoids, ascorbic acid) of carrot juice in comparison with conventional thermal process. Carrot juice samples were sonicated according to D-optimal response surface design with processing variables of temperature (25, 37.5 and 50°C), time (10, 20 and 30 min) and power (350 and 400 w) at a constant frequency of 24 kHz. Results showed that ultrasound temperature (P<0.01), time (P<0.01) and power (P<0.05) significantly decreased the ascorbic acid content of carrot juice samples. Ascorbic acid contents in heat-treated and sonicated samples reveled that sonication process had more protective effect of ascorbic acid. Ultrasound temperature significantly (P<0.05) increased the total carotenoid contents of the sonicated samples. On the other hand, ultrasound duration significantly (P<0.01) decreased the total phenolic contents of the sonicated samples; nevertheless, no significant difference was observed between sonicated and heat-treated as well as control groups. Total flavonoids content of the sonicated samples was significantly (P<0.01) decreased in comparison with the heat-treated and control samples. It was concluded that ultrasound treatment as a non-thermal preservation technique, leads to better retention of bioactive compounds (especially ascorbic acid, total carotenoids and total phenolic contents) compared to thermal process.

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• Tiwari, B.K., O’Donnell, C.P. and Cullen, P.J. (2009a). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93: 166-171.


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• Zhou, L., Wang, W., Hu, X., Wu, J. and Liao, X. (2009). Effect of high pressure carbon dioxide on the quality of carrot juice. Journal of Innovation Food Science and Emerging Technology, 1-7.

• Adekunte, A., Tiwari, B.K., Cullen, P.J., Scannell, A.G.M. and O’Donnell, P. )2010(. Effect of sonication on colour ascorbic acid and yeast inactivation tomato juice. Journal of Food Chemistry, 122: 500-507.


• Alothman, M., Bhat, R. and Karim, A.A. (2009). UV radiation-induced changes antioxidant capacity of fresh-cut tropical fruits. Journal of Innovation Food Science and Emerging Technology, 10: 512.


• Barros, L., Ferreira, M., Queiros, B., Ferreira, I.C.R. and Baptista, P. (2007). Total phenol, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Journal of Food Chemistry, 103: 413-419.


• Cheng, L.H., Soh, C.Y. and Liew, S.C. (2007). The effects of sonication and carbonation on guava juice quality. Journal of Food Chemistry, 104: 1396-1401.


• Cruz, R.M.S., Vieira, M. and Silva, C.L.M. (2006). Effect of heat and thermosonication treatment on peroxidase inactivation kinetics in watercress (Nasturtium officinal). Journal of Food Engineering, 72: 8-15.


• Cruz, R.M.S., Vieira, M. and Silva, C.L.M. (2007). Modeling kinetics of watercress (Nasturtium officinal) color changes due to heat and thermosonication treatments. Journal of Innovative Food Science Emerging Technologies, 8: 244-252.


• Ercan, S. and Soysal, G. (2011). Effect of ultrasound and temperature on tomato peroxides. Journal of Sltrasound Sonochemistry, 18: 689-695.


• Gabriela, D., Nicoleta, H., Moldovan, C., Diana- Nicoleta, R., Mirela –Viorica, P. and Radoi, B. (2011). Antioxidant activity of some fresh vegetables and fruit juice. Journal of Agroalimentry Processes and Technologies, 17(2): 163-198.


• Gonҫalves, E.M., Pinheiro, J., Abreu, M., Brandao, T.R.S. and Silva, C.L.M. (2010). Carrot (Daucuscarota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97: 574-581.


• Horwitz, W. (2005). Official Methods of Analysis of A. O. A. C. International. 18^th edition, Washington D.C., 34, pp. 1-2.


• Hsieh, C.W. and Ko, W.C. (2008). Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration. LTW-Food Science and Technology, 41: 1752-1757.


• Kapur, A., Haskovi, A., Copra-Janicijevic, A., Klepo, L., Topcagic, A., Tahirovic, I., et al. (2012). Spectrophotometric analysis of total ascorbic acid content in various fruits and vegetables. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, pp. 40-43.


• Mehmandoost, N., Kadkhodaee, R. and Hamed Mousavian, M. T. (2011). Combined effect of ultrasound and heat on orange pectin methyl esterase, Quarterly Iranian Journal of Food Science and Technology, 8(29): 111-101. [in Persian]


• Rakcejeva, T., Augspole, I., Dukalska, L. and Dimins, F. (2012). Chemical composition of variety “Nante” hybrid carrot cultivated in Latvia. Word Academy Science Engineering, 64: 1120-1125.


• Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E. and Bahorun, T. (2011). Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International, 44: 2088-2099.


• Rawson, A., Tiwari, B.K., Patras, A., Brunton, N., Brennan, C., Cullen, P.J., et al. (2011a). Effect of thermosonocation on bioactive compounds in watermelon juice. Journal of Food Research International, 44: 1168-1173.


• Rawson, A., Tiwari, B.K., Tuohy, M.G., O’Donnell, C.P. and Brunton, N. (2011b). Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Journal of Ultrasound Sonochemistry, 18: 1172-1179.


• Swatsitang, p. and Wonginyoo, R. (2008). Antioxidant capacity of vegetable juice. J KKU Science, 36: 83-94.


• Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P. and Cullen, P.J. (2008a). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT, Food Science and Technology, 41: 1876-1883.


• Tiwari, B.K., O’Donnell, C.P., Patras, A. and Cullen, P.J. (2008b). Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry, 56: 10071–10077.


• Tiwari, B.K., O’Donnell, C.P. and Cullen, P.J. (2009a). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93: 166-171.


• Tiwari, B.K., O’Donnell, C.P., Muthukumarappan, K. and Cullen, P.J. (2009b). Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurized juice. LWT, Food Science and Technology, 42: 700-704.


• Vercet, A., Sanchez, V., Burgos, J., Montanes, L. and Buesa, P.L. (2002). The effect of manothermosonication on tomato pecticenzymes and tomato paste rheological properties. Journal of Food Engineering, 53: 273-278.


• Wu, J.,Gamage, T.V.,Vilkhu, K.S., Simons, L.K. and Mawson, R. (2008). Effectof thermosonication on quality improvement of tomato juice. Journal of Innovative Food Science and Emerging Technology, Tech9: 186-195.


• Zhou, L., Wang, W., Hu, X., Wu, J. and Liao, X. (2009). Effect of high pressure carbon dioxide on the quality of carrot juice. Journal of Innovation Food Science and Emerging Technology, 1-7.