Next Article in Journal
Increase of Chamazulene and α-Bisabolol Contents of the Essential Oil of German Chamomile (Matricaria chamomilla L.) Using Salicylic Acid Treatments under Normal and Heat Stress Conditions
Next Article in Special Issue
Production and Properties of a Thermostable, pH—Stable Exo-Polygalacturonase Using Aureobasidium pullulans Isolated from Saharan Soil of Algeria Grown on Tomato Pomace
Previous Article in Journal
Microalgae Nutraceuticals
Article Menu

Export Article

Open AccessArticle
Foods 2016, 5(3), 55;

Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia
NSW Department of Primary Industries, Locked Bag 26, Gosford 2250, NSW, Australia
Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK
Author to whom correspondence should be addressed.
Academic Editor: Barry J. Parsons
Received: 23 June 2016 / Revised: 9 August 2016 / Accepted: 19 August 2016 / Published: 23 August 2016
(This article belongs to the Special Issue Utilisation of Plant Food Waste)
Full-Text   |   PDF [1628 KB, uploaded 23 August 2016]   |  


Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed under a UV lamp and treated with dosages of 4, 19, 80 and 185 kJ·m−2, while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins, and antioxidant capacity measured by cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP) of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ·m−2 resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ·m−2 resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ·m−2 was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of dried lemon pomace at relatively high dosages. View Full-Text
Keywords: UV treatment; proanthocyanidins; antioxidants; lemon waste; dried powder UV treatment; proanthocyanidins; antioxidants; lemon waste; dried powder

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Papoutsis, K.; Vuong, Q.V.; Pristijono, P.; Golding, J.B.; Bowyer, M.C.; Scarlett, C.J.; Stathopoulos, C.E. Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder. Foods 2016, 5, 55.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top