Determination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)

The aim of the work was to determine the degree of watermelon (<i>Citrullus lanatus</i>) thermostability according to the content of the present bioactive compounds and antioxidant properties. The watermelon samples were exposed to the following temperatures/time regimes: 40, 70, and 100...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Bohuslava Tremlova, Hana Koudelkova Mikulaskova, Tomas Pencak, Karolina Tesikova, Simona Dordevic, Dani Dordevic
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	watermelon <i>Citrullus lanatus</i> lycopene carotenoids antioxidant activity polyphenols Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/5ae3b89b6c334d6799fab80d985d3eba
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:5ae3b89b6c334d6799fab80d985d3eba
record_format	dspace
spelling	oai:doaj.org-article:5ae3b89b6c334d6799fab80d985d3eba2021-11-25T18:59:27ZDetermination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)10.3390/separations81102202297-8739https://doaj.org/article/5ae3b89b6c334d6799fab80d985d3eba2021-11-01T00:00:00Zhttps://www.mdpi.com/2297-8739/8/11/220https://doaj.org/toc/2297-8739The aim of the work was to determine the degree of watermelon (<i>Citrullus lanatus</i>) thermostability according to the content of the present bioactive compounds and antioxidant properties. The watermelon samples were exposed to the following temperatures/time regimes: 40, 70, and 100 °C; 2, 5, and 15 min. The sample characteristics were monitored by spectrophotometric and chromatographic methods. Statistically significant (<i>p</i> < 0.05) differences were observed between the heat-treated samples compared to the heat-untreated control sample; differences were found almost between all samples. The total polyphenol content increased in all heat-treated samples. The highest total polyphenol content was observed among samples treated at 40 °C for 15 min (1.38 ± 0.01 mg/g). Lycopene content (measured by spectrophotometer) also increased in the same samples exposed to 40 °C for 5 min (65.45 ± 0.20 mg/kg), though higher temperatures (70 and 100 °C) resulted in lycopene degradation. Chromatographic method (measured by high-pressure liquid chromatography) showed lycopene degradation after each heating treatment. Not unambiguously, results and observations were not found in antioxidant activity due to oscillations in measured bioactive compounds. The obtained results emphasize processes in heat-treated watermelon, and they can be useful in the production of different products where this food commodity can be included.Bohuslava TremlovaHana Koudelkova MikulaskovaTomas PencakKarolina TesikovaSimona DordevicDani DordevicMDPI AGarticlewatermelon<i>Citrullus lanatus</i>lycopenecarotenoidsantioxidant activitypolyphenolsPhysicsQC1-999ChemistryQD1-999ENSeparations, Vol 8, Iss 220, p 220 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	watermelon <i>Citrullus lanatus</i> lycopene carotenoids antioxidant activity polyphenols Physics QC1-999 Chemistry QD1-999
spellingShingle	watermelon <i>Citrullus lanatus</i> lycopene carotenoids antioxidant activity polyphenols Physics QC1-999 Chemistry QD1-999 Bohuslava Tremlova Hana Koudelkova Mikulaskova Tomas Pencak Karolina Tesikova Simona Dordevic Dani Dordevic Determination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)
description	The aim of the work was to determine the degree of watermelon (<i>Citrullus lanatus</i>) thermostability according to the content of the present bioactive compounds and antioxidant properties. The watermelon samples were exposed to the following temperatures/time regimes: 40, 70, and 100 °C; 2, 5, and 15 min. The sample characteristics were monitored by spectrophotometric and chromatographic methods. Statistically significant (<i>p</i> < 0.05) differences were observed between the heat-treated samples compared to the heat-untreated control sample; differences were found almost between all samples. The total polyphenol content increased in all heat-treated samples. The highest total polyphenol content was observed among samples treated at 40 °C for 15 min (1.38 ± 0.01 mg/g). Lycopene content (measured by spectrophotometer) also increased in the same samples exposed to 40 °C for 5 min (65.45 ± 0.20 mg/kg), though higher temperatures (70 and 100 °C) resulted in lycopene degradation. Chromatographic method (measured by high-pressure liquid chromatography) showed lycopene degradation after each heating treatment. Not unambiguously, results and observations were not found in antioxidant activity due to oscillations in measured bioactive compounds. The obtained results emphasize processes in heat-treated watermelon, and they can be useful in the production of different products where this food commodity can be included.
format	article
author	Bohuslava Tremlova Hana Koudelkova Mikulaskova Tomas Pencak Karolina Tesikova Simona Dordevic Dani Dordevic
author_facet	Bohuslava Tremlova Hana Koudelkova Mikulaskova Tomas Pencak Karolina Tesikova Simona Dordevic Dani Dordevic
author_sort	Bohuslava Tremlova
title	Determination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)
title_short	Determination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)
title_full	Determination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)
title_fullStr	Determination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)
title_full_unstemmed	Determination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)
title_sort	determination of thermostability degree of lycopene in watermelon (<i>citrullus lanatus</i>)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5ae3b89b6c334d6799fab80d985d3eba
work_keys_str_mv	AT bohuslavatremlova determinationofthermostabilitydegreeoflycopeneinwatermelonicitrulluslanatusi AT hanakoudelkovamikulaskova determinationofthermostabilitydegreeoflycopeneinwatermelonicitrulluslanatusi AT tomaspencak determinationofthermostabilitydegreeoflycopeneinwatermelonicitrulluslanatusi AT karolinatesikova determinationofthermostabilitydegreeoflycopeneinwatermelonicitrulluslanatusi AT simonadordevic determinationofthermostabilitydegreeoflycopeneinwatermelonicitrulluslanatusi AT danidordevic determinationofthermostabilitydegreeoflycopeneinwatermelonicitrulluslanatusi
_version_	1718410463701630976

Determination of Thermostability Degree of Lycopene in Watermelon (<i>Citrullus lanatus</i>)

Ejemplares similares