Optimization of ultrasonic treatment of apple (Malus domestica) mash in the extraction of juice with high antioxidant content

P. S. Quang
2014 IOSR Journal of Engineering  
In this study, ultrasonic treatment of apple mash was used for improvement in antioxidant content in the fruit juice. Firstly, the effects of ultrasonic power and time on the ascorbic acid and phenolic content as well as the antioxidant activity of the apple juice were investigated. Response surface methodology was then applied to optimization of sonication conditions for maximizing the antioxidant activity of the juice. The optimal ultrasonic power and time were 20 W/g and 7.3 min,
more » ... .3 min, respectively under which the antioxidant activity of the apple juice achieved maximum of 13.18μmol Trolox equivalent antioxidant capacity per g dry weight (TEAC/g DW) using 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) essay. This value was 67.5% higher than that in the control sample without ultrasonic treatment.
doi:10.9790/3021-041211821 fatcat:3xi2nitwyvg3vcf2sukdh2qypq