Table 2.
Impact of sonication on bioactive compounds of spinach juice.
| Treatments | TPC (GAE µg/g) | Anthocyanins (µg/ml) | Total chlorophyll (µg/ml) |
|---|---|---|---|
| UT | 664.34 ± 0.12f | 33.3 ± 0.07d | 44.12 ± 0.08d |
| S1 | 694.54 ± 0.16e | 38.6 ± 0.09c | 47.43 ± 0.05c |
| S2 | 710.76 ± 0.19c | 39.2 ± 0.05bc | 49.62 ± 0.11c |
| S3 | 718.81 ± 0.09b | 40.8 ± 0.11b | 53.71 ± 0.13b |
| S4 | 725.23 ± 0.14a | 42.9 ± 0.13a | 56.82 ± 0.09a |
| S5 | 716.12 ± 0.08b | 40.2 ± 0.08b | 57.19 ± 0.07a |
| S6 | 704.91 ± 0.11d | 37.4 ± 0.06c | 52.11 ± 0.08b |
Different letters within the same column are significant (p < 0.05). All values are presented as mean ± SD.
UT: untreated juice, S1: sonication at 40 kHz, 360 W for 30 mint, S2: sonication at 40 kHz and 360 W for 40 mint, S3: sonication at 40 kHz and 480 W for 30 mint, S4: sonication at 40 kHz and 480 W for 40 mint, S5: sonication at 40 kHz and 600 W for 30 mint, and S6: sonication at 40 kHz and 600 W for 40 mint.