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Memorias de investigación
Artículos en revistas:
Identification of Ultraviolet radiation induced Gallic acid and Caffeic acid formation in Palm juice (Borassus flabellifer) by HPLC & Mass Spectra Technique.
Año:2014
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
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 UVradiation. 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.
Internacional
Si
JCR del ISI
Si
Título de la revista
Journal of Food Measurement and Characterization
ISSN
2193-4126
Factor de impacto JCR
0,88
Información de impacto
Volumen
DOI
10.1007/s11694-014-9184-5
Número de revista
8 (3)
Desde la página
218
Hasta la página
224
Mes
ABRIL
Ranking
SJR citation index 0.88
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Satyabrata Ghosh . (UPM)
  • Autor: Runu Chakraborty (Department of Food Technology)
  • Autor: Sourav Majumdar (Department of Food Technology)
  • Autor: Utpal Raychaudhuri (Department of Food Technology)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: LPF-TAGRALIA: Técnicas Avanzadas en Agroalimentación
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