SONICATION OF CHERRY JUICE: COMPARISON OF DIFFERENT SONICATION TIMES ON COLOR, ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND ASCORBIC ACID CONTENT
DOI:
https://doi.org/10.52292/j.laar.2019.104Keywords:
Ultrasound, Cherry juice, color, ascorbic acid, phenolic contentAbstract
This study was conducted to investigate the effects of ultrasound treatment on the physiological quality of cherry juice. Cherry fruits purchased from a local market were sonicated at 20 kHz and 100% amplitude for 2,3,5, and 10 minutes and then stored at 4 oC for 14 days. Quality attributes such as color, total antioxidants, total phenolic and ascorbic acid contents of the cherry juices were compared. The results showed that the ultrasonic treatment had significant effects on the physiological quality of the cherry juices When the 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. Ultrasonic treatment showed potential as a method to maintain and improve the overall quality of cherry juice during cold storage.
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