Determination of thermostability degree of lycopene in watermelon (Citrullus lanatus)

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879428" target="_blank" >RIV/62157124:16270/21:43879428 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2297-8739/8/11/220" target="_blank" >https://www.mdpi.com/2297-8739/8/11/220</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/separations8110220" target="_blank" >10.3390/separations8110220</a>

Result language

angličtina

Original language name

Determination of thermostability degree of lycopene in watermelon (Citrullus lanatus)

Original language description

The aim of the work was to determine the degree of watermelon (Citrullus lanatus) 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 &amp; DEG;C; 2, 5, and 15 min. The sample characteristics were monitored by spectrophotometric and chromatographic methods. Statistically significant (p &lt; 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 &amp; DEG;C for 15 min (1.38 &amp; PLUSMN; 0.01 mg/g). Lycopene content (measured by spectrophotometer) also increased in the same samples exposed to 40 &amp; DEG;C for 5 min (65.45 &amp; PLUSMN; 0.20 mg/kg), though higher temperatures (70 and 100 &amp; DEG;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.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Separations

ISSN

2297-8739

e-ISSN

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Volume of the periodical

8

Issue of the periodical within the volume

11

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

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UT code for WoS article

000723938100001

EID of the result in the Scopus database

2-s2.0-85120000295