Sonication of cherry juice: Comparison of different sonication times on color, antioxidant activity, total phenolic and ascorbic acid content

G. Yildiz, H. Feng

Research output: Contribution to journalArticlepeer-review

Abstract

This study was conducted to investigate the effect of different ultrasound (US) times intervals on the physiological quality of cherry juice for a period of 14 days. Cherry fruits purchased from a local market were sonicated at 20 kHz and 100% amplitude for 2, 3, 5, and 10 minutes. Quality attributes such as color, total antioxidants, total phenolics and ascorbic acid contents of the cherry juices were compared. The results showed that the US treatment had significant effects on the physio-logical quality of the cherry juices. When the sonication treatment time was increased from 2 to 10 min, higher levels of total phenolic content, antioxidant activity, and ascorbic acid were observed. A 10 min treated cherry juices showed higher lightness (L*) values compared to the fresh cherry juice during a two-week period. Sonication treatment showed a potential as a method to preserve and improve the overall quality of cherry juice during cold storage.

Original languageEnglish (US)
Pages (from-to)255-260
Number of pages6
JournalLatin American Applied Research
Volume49
Issue number4
StatePublished - Jan 1 2019

Keywords

  • Ascorbic acid
  • Cherry juice
  • Color
  • Total phenolic content
  • Ultrasound

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)
  • Mechanical Engineering

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