Table 1.
Antioxidant capacity of control (unprocessed), pasteurized and HIUS processed melon (Cucumis melo) juice. Different letters above the bars indicate statistical difference in treatments (p < 0.05) (n = 3).
| Melon Juice | DPPH | ABTS | FRAP | ||
|---|---|---|---|---|---|
| (%) | (%) | (mg TE/100 g dm) | |||
| Control | 29.8 ± 0.9 g | 15.2 ± 1.3 e | 39.64 ± 1.5 f | ||
| Pasteurized | 39.3 ± 1.0 c | 8.65 ± 1.0 f | 62.29 ± 0.8 h | ||
| HIUS | |||||
| Intensity | Time | Duty Cycle | |||
| (W/cm2) | (min) | (%) | |||
| 27 | 10 | 30 | 33.1 ± 1.1 f | 26.0 ± 1.8 c | 89.79 ± 0.7 e |
| 75 | 30.6 ± 1.6 g | 20.1 ± 0.7 d | 56.91 ± 1.3 g | ||
| 30 | 30 | 39.5 ± 0.7 c | 28.0 ± 0.7 b | 111.7 ± 2.1 b | |
| 75 | 45.9 ± 1.0 a | 31.3 ± 0.1 a | 110.1 ± 1.9 bc | ||
| 52 | 10 | 30 | 41.8 ± 1.4 b | 30.5 ± 0.4 a | 108.7 ± 1.3 c |
| 75 | 41.5 ± 1.6 b | 31.4 ± 0.4 a | 122.4 ± 3.3 a | ||
| 30 | 30 | 37.5 ± 0.4 d | 30.9 ± 0.2 a | 91.01 ± 1.7 e | |
| 75 | 35.1 ± 0.4 e | 27.4 ± 1.0 bc | 95.02 ± 0.8 d | ||