Identification of Ultraviolet radiation induced Gallic acid and Caffeic acid formation in Palm juice (Borassus flabellifer) by HPLC & Mass Spectra Technique.

Ghosh, Satyabrata and Chakraborty, Runu and Majumdar, Sourav and Raychaudhuri, Utpal (2014). Identification of Ultraviolet radiation induced Gallic acid and Caffeic acid formation in Palm juice (Borassus flabellifer) by HPLC & Mass Spectra Technique.. "Journal of Food Measurement and Characterization", v. 8 (n. 3); pp. 218-224. ISSN 2193-4126. https://doi.org/10.1007/s11694-014-9184-5.

Description

Title: Identification of Ultraviolet radiation induced Gallic acid and Caffeic acid formation in Palm juice (Borassus flabellifer) by HPLC & Mass Spectra Technique.
Author/s:
  • Ghosh, Satyabrata
  • Chakraborty, Runu
  • Majumdar, Sourav
  • Raychaudhuri, Utpal
Item Type: Article
Título de Revista/Publicación: Journal of Food Measurement and Characterization
Date: September 2014
ISSN: 2193-4126
Volume: 8
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Agroforestal
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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.

More information

Item ID: 35409
DC Identifier: http://oa.upm.es/35409/
OAI Identifier: oai:oa.upm.es:35409
DOI: 10.1007/s11694-014-9184-5
Official URL: http://link.springer.com/article/10.1007/s11694-014-9184-5
Deposited by: Memoria Investigacion
Deposited on: 28 May 2015 13:29
Last Modified: 30 Sep 2015 22:56
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