SỬ DỤNG SÓNG SIÊU ÂM ĐỂ THU NHẬN DỊCH QUẢ TRÂM (Syzygium cumini) GIÀU HOẠT TÍNH KHÁNG OXY HÓA

Tóm tắt

Syzygium cumini fruit is rich in antioxidants including ascorbic acid and phenolic compounds. In this
study, ultrasound was used in treatment of the ground Syzygium cumini fruit for improvement in
antioxidant activity of the fruit juice. Firstly, the effects of ultrasonic power and sonication time on the
level of ascorbic acid, total phenolics anthocyanin and antioxidant activity of Syzygium cumini fruit
extract were investigated. Response Surface Methodology (RSM) was then used to optimize the conditions
of ultrasound–assisted extraction of the Syzygium cumini fruit juice. The optimal conditions were the
ultrasonic power of 6,6 W/g and sonication time of 1,5 min under which the ascorbic acid, phenolic,
anthocyanin contents and the antioxidant activity of the fruit juice (evaluated by Ferric Reducing
Antioxidant Potential assay) augmented by 19%, 13%, 18,5% and 15,1% respectively, compared with
those of the control without ultrasonic treatment. Ultrasonic treatment of ground fruit could be a potential
method in the production of Syzygium cumini fruit juice with high antioxidant activity.