Application of Ultrasonic Treatment to Enhance Antioxidant Activity in Leafy Vegetables
DOI:
https://doi.org/10.5281/zenodo.14275691Keywords:
Ultrasonic Treatment, Antioxidant Activity, Leafy VegetablesAbstract
This study investigates the effects of ultrasonic treatment on Total Phenolic Content (TPC) and Antioxidant Activity in lettuce across different digestion phases, with the goal of enhancing bioactive compound release and bioaccessibility. Lettuce samples were subjected to ultrasonic treatment (40 kHz, 250 W, 4°C for 20 minutes) and compared to untreated controls, with measurements taken in the initial, gastric, and intestinal phases. Ultrasonic treatment resulted in a 29% increase in TPC during the initial digestion phase, and up to 31% in the gastric phase. Similarly, antioxidant activity improved by 39% in the initial phase and 34% by the intestinal phase. Vitamin C content also increased by 18% in sonicated samples, while pH and firmness remained stable, indicating no adverse effects on sensory properties. These results highlight that ultrasonic treatment significantly enhances the bioaccessibility of phenolic compounds and antioxidants in lettuce, making it a viable approach for developing functional foods with improved nutritional profiles. The retention of sensory qualities suggests its potential as a non-thermal processing technique suitable for industrial applications.
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