Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

Konstantinos Papoutsis; Quan V. Vuong; Penta Pristijono; John B. Golding; Michael C. Bowyer; Christopher J. Scarlett; Costas E. Stathopoulos

doi:10.3390/foods5030055

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Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

Journal article

Open access

Peer reviewed

Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

Konstantinos Papoutsis, Quan V. Vuong, Penta Pristijono, John B. Golding, Michael C. Bowyer, Christopher J. Scarlett and Costas E. Stathopoulos

Foods, Vol.5(3), 55

2016

DOI: https://doi.org/10.3390/foods5030055

PMID: 28231150

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Abstract

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed under a UV lamp and treated with dosages of 4, 19, 80 and 185 kJ.m(-2), while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins, and antioxidant capacity measured by cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP) of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ.m(-2) resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ.m(-2) resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ.m(-2) was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of dried lemon pomace at relatively high dosages.

Details

Title: Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder
Authors/Creators: Konstantinos Papoutsis - Hunter Water
Quan V. Vuong - Hunter Water
Penta Pristijono - Hunter Water
John B. Golding - New South Wales Department of Primary Industries
Michael C. Bowyer - Hunter Water
Christopher J. Scarlett - Hunter Water
Costas E. Stathopoulos - Murdoch University, Food Futures Institute
Publication Details: Foods, Vol.5(3), 55
Publisher: MDPI
Number of pages: 10
Grant note: University of Newcastle IC140100032 / Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain Optimization; Australian Research Council
Identifiers: 991005714569507891
Copyright: © 2016 by the authors
Murdoch Affiliation: Food Futures Institute
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.16 Phytochemicals; 3.16.28 Antioxidant Activity
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences