title: Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree.
abstract: Ultrasound in the 20-1000 kHz range show unique propagation characteristics in fluid media and possess energy that can break down fruit matrices to facilitate the extraction of valuable bioactive compounds. Red raspberries carry significant amounts of specific antioxidants, including ellagitannins and anthocyanins that are important for human health. The objective of this study was to investigate the effects of ultrasound frequencies associated with cavitation (20 kHz) and microstreaming (490 and 986 kHz) on total antioxidant activity (AOA), total phenolics content (TPC), and total monomeric anthocyanin content (ACY) of red raspberry puree prepared from crushed berries. The pureed fruit was subjected to high-intensity (20 kHz) and higher frequency-low intensity (490 and 986 kHz) ultrasound for 30 min. The temperature of treated purees increased to a maximum of 56 °C with 986 kHz. Sonication at 20 and 490 kHz significantly (p<0.05) affected the AOA, ACY, and TPC of red raspberry puree, while 986 kHz had no significant effect on ACY and AOA (p<0.05). In all cases, ultrasound treatment had significant and positive effect on at least one of the measured parameters up to 30 min. Sonication beyond 10 min (and up to 30 min) using 20 kHz either produced no change or caused a drop in AOA and ACY. However, for 986 and 20 kHz, TPC, increased by 10% and 9.5%, respectively after 30 min (p<0.05) compared to the control. At 20 kHz, AOA and ACY increased by 17.3% and 12.6% after 10 min. It was demonstrated that 20 kHz ultrasound treatment, when limited to 10 min, was the most effective for extraction of bioactive compounds in red raspberry compared to 490 and 986 kHz although the effect could be similar at the higher frequencies if different amplitudes are used.
authors.affiliation: School of Food Science, University of Idaho, Moscow, ID 83844, USA.
authors.forename: Amir
authors.initials: A
authors.lastname: Golmohamadi
authors.forename: Gregory
authors.initials: G
authors.lastname: Möller
authors.forename: Joseph
authors.initials: J
authors.lastname: Powers
authors.forename: Caleb
authors.initials: C
authors.lastname: Nindo
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D013010:Sonication
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols