Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices.

CITRUS fruits; FRUIT juices; SONICATION; CITRUS fruit industry; GALLIC acid; OXIDANT status

The present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The 'Pamelo' excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm3) and rag percentage (68.64 ± 1.1%). 'Valencia late' (48.67 ± 0.3%), 'Flame' (48.38 ± 1.3%) and 'Kinnow' (35.95 ± 4.9%) were good in juice %. The juice was subjected to sonication treatment at 15°C for 5 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). Total phenol, flavonoids, free radical scavenging activity, antioxidant capacity, and reducing power increased in fruit juices as a result of sonication. The total phenolic contents in the juices of all citrus cultivars ranged from 223.49 ± 4.5 to 590.47 ± 5.5 µg gallic acid equivalent/g and increased from 315.18 ± 6.1 to 645.44 ± 7.1 µg GAE/g after ultrasonic processing. The DPPH values of juices of all citrus cultivars ranged from 791.54 to 1251.93 µmol equivalent of trolox/mL and increased from 1001.54 to 1336.77 µmol equivalent of trolox/mL after applying ultrasound. The sonication is highly feasible for practical use in the industry for the production of citrus fruit juices with improved quality in terms of nutrients. [ABSTRACT FROM AUTHOR]

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