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Article
Effect of UV irradiation on nutritional quality and cytotoxicity of apple juice Md Shajedul Islam, Ankit Patras, Bharat Pokharel, Matthew J Vergne, Michael Sasges, Afroza Begum, Kanyasiri Rakariyatham, Che Pan, and Hang Xiao J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.6b02491 • Publication Date (Web): 15 Sep 2016 Downloaded from http://pubs.acs.org on September 17, 2016
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Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.
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Journal of Agricultural and Food Chemistry
Effect of UV irradiation on nutritional quality and cytotoxicity of apple juice M. Shajedul Islama, A. Patrasa, B. Pokharela, M. J. Vergneb, M. Sasgesc, A. Begumc, Kanyasiri Rakariyathamd, Che Pand, H. Xiaod a
Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN, 37209, USA b Department of Pharmaceutical Sciences and Department of Chemistry & Biochemistry, Lipscomb University, Nashville, TN, 37204, USA c Aquafine Corporation, Valencia, California, CA, 91355, USA d Department of Food Science, University of Massachusetts, Amherst, MA, 01003 USA
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Abstract
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UV-C irradiation operating at 254 nm wave-length on the polyphenolic and vitamin content of
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apple juice including cytotoxicity analysis was studied. UV doses range from 0 to 150 mJ.cm−2
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were selected for the treatments. Polyphenols (catechin, epicatechin, chlorogenic acid,
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phloridzin) and vitamins (riboflavin, thiamine hydrochloride, pyridoxal hydrochloride,
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pyridoxine, pyridoxamine dihydrochloride, cyanocobalamin, choline chloride, biotin, niacin,
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niacinamide) were chemically profiled. It was observed that UV treatment of apple juice at
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disinfection doses caused minor reductions (p0.05) (Fig. 2b & d). It is quite
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evident in the literature that degradation of polyphenols is influenced by many key factors
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including pH of the test fluid, the presence of ambient oxygen and exposure to light.16, 18, 46-49. In
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contrast concentrations of chlorogenic acid and phloridzin were linearly diminishing as a
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function of UV-C irradiation18. This trend may be due to higher UV doses used in the study or
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the type of apple juice used as test fluid. The difference in the UV dose levels and apple juice
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type may explain the differences in the results.
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For treatment of fresh apple cider and apple juice, the FDA guidelines suggest the UV
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technology be aimed to deliver at least 5-log reduction (99.999%) for the most resistant pathogen
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(E. coli O157:H7).50 To achieve substantial microbial reduction, the FDA has recommended the
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UV exposure must be uniformly applied33 with at least 400 J.m−2. The UV-C threshold dose
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suggested by the FDA (400 J.m−2 or 40 mJ.cm-2), the treatment resulted in a minor but
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statistically-significant reductions in chlorogenic acid (15.72%) and epicatechin (10.18%)
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concentrations (p
