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| Content Provider | Springer Nature Link |
|---|---|
| Author | Ghosh, Satyabrata Chakraborty, Runu Majumdar, Sourav Raychaudhuri, Utpal |
| Copyright Year | 2014 |
| Abstract | Palm juice, a common-cheap-antioxidants rich natural plant juice has been investigated for optimizing the effect of UV-radiation on the antioxidant activity using a DPPH free radical scavenging activity method. In this study separate set of samples of raw palm juice has been treated with 365 and 254 nm UV-lights (UVL) respectively for different exposure time. When exposed for 15 min with 365 nm UVL induces concentration factor of caffeic acid, whereas, 254 nm UVL induces gallic acid accumulation, but overall antioxidant activity was higher for 365 nm UV-radiation. Caffeic acid and other polyphenol compounds are increased by 5.5 ± 0.5 % than normal palm juice, observed after irradiation with 365 nm UVL. Even after the exposure of UV irradiation for 15 min, did not affect on peptide bond modification of protein molecules present in palm juice, therefore a green effect of UVL is explored for the effective increase of antioxidant activity. |
| Starting Page | 218 |
| Ending Page | 224 |
| Page Count | 7 |
| File Format | |
| ISSN | 21934126 |
| Journal | Sensing and Instrumentation for Food Quality and Safety |
| Volume Number | 8 |
| Issue Number | 3 |
| e-ISSN | 21934134 |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2014-04-30 |
| Publisher Place | Boston |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Antioxidant activity DPPH HPLC Palm juice UV irradiation Food Science Chemistry/Food Science Engineering |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science |
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