Quality evaluation of fresh tomato juices prepared using high-speed centrifugal and low-speed masticating household juicers

Kim, Min-Ju; Kim, Jung-In; Kang, Min‐Jung; Kwon, Bokyeong; Jun, Jung-Guy; Choi, Ji-Hye; Kim, Myo-Jeong

doi:10.1007/s10068-015-0010-6

Cited by 17 publications

(21 citation statements)

References 22 publications

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“…The current results showed that slow juicer is the preferred method for MC juice preparation. This finding is comparable to previous studies by Kim et al (2015) and Lee et al (2013) and where both studies reported that slow juicer can retain more phytochemicals compared to conventional juicer [36,37].…”

Section: Effect Of Processing Methods On Coxs Inhibition Activitysupporting

confidence: 90%

“…A juicer provides a convenient option for the consumer to produce fresh juice from fruits and vegetables. However, nutrient level in the fruits and vegetables can be reduced along the juicing process and lead to destructions of polyphenols and flavonoids [36,37]. Furthermore, different processing/extraction technique may produce juice with varying amounts of phytochemicals depending on the type of juicer used [38].…”

Section: Effect Of Processing Methods On Coxs Inhibition Activitymentioning

confidence: 99%

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INHIBITION OF LIPOXYGENASES AND CYCLOOXYGENASES BY Momordica charantia

et al. 2020

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Momordica charantia (MC) is a climber belongs to the Cucurbitaceae family. While there are accumulating evidences showing its pharmacological activities, the effects of fractionation and processing on its anti-inflammatory activity have not been fully elucidated. In this study, we aimed to investigate the anti-inflammatory effects of MC raw juice and fractions from MC fruit extract and to evaluate the effect of processing methods on its anti-inflammatory activity. First, MC juice was extracted using a conventional juicer (raw juice) and fractionated using a solid phase extraction method into five fractions; strong acid, weak acid, neutral, weak base, and strong base fractions. The raw juice and its fractions then were tested for their anti-inflammatory activities including cyclooxygenase-1 (COX-1), cyclooxygenase-2 (COX-2), 5-lipoxygenase (5-LOX), and 15-lipoxygenase (15-LOX) inhibition assays. The results showed that the COX-1 inhibition activity of MC can be attributed to the neutral metabolites (52.60% inhibition). In contrast, the anti-COX-2 activity of MC was found exerted collectively by metabolites in multiple fractions (strong base, neutral, strong acid fractions). Contrarily, metabolites from all five fractions contributed to the MC inhibition activities on 5-LOX (55.51% inhibition for raw juice) and 15-LOX (55.3% inhibition for raw juice). Additionally, the current findings showed that the juice processing technique influenced the plant bioactivity, where juice extract obtained from slow juicer showed consistently higher anti-inflammatory activities than juice from conventional juicer. In summary, the current study provided evidences of anti-inflammatory action of MC and its fractions, which may contribute towards an improved processing and fractionation strategy.

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Section: Effect Of Processing Methods On Coxs Inhibition Activitysupporting

confidence: 90%

Section: Effect Of Processing Methods On Coxs Inhibition Activitymentioning

confidence: 99%

INHIBITION OF LIPOXYGENASES AND CYCLOOXYGENASES BY Momordica charantia

et al. 2020

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“…The yield of the LSM juicer was 79.1%, which was better than that of the HSC juicer (45.0%). The difference in yield is caused by the different juice extracting mechanisms, and a similar result was obtained when preparing tomato juice [9]. The TSS of the grape juices ranged from 13.8 to 14.4.…”

Section: Physicochemical Propertiessupporting

confidence: 56%

“…This result is due to the different extraction mechanisms of the juicers. The flat blade disk rotating at a high speed (8000-12,000 rpm), causes deflection of a considerable amount of the grape to waste, and therefore the extraction of polyphenols from grape skins and seeds is insufficient [9]. Although a blender ground all parts of the grape without loss during the juicing process, the total polyphenol content of BLD juice was Grape juices were prepared using a low-speed masticating juicer (LSM), a high-speed masticating juicer (HSC), and a blender (BLD).…”

Section: Total Polyphenol Contentmentioning

confidence: 99%

“…While an HSC juicer grinds and filters the grapes with a flat blade disk rotating at a high speed of 8000-12,000 rpm, an LSM juicer squeezes the grapes with a vertical helical screw (auger), rotating at a low speed of approximately 40-80 rpm. Kim et al [9] reported that tomato juice prepared using an LSM juicer was richer in antioxidant compounds compared with that produced using an HSC juicer, since destruction of the compounds by oxidation could be minimized as heat generation was negligible with a slow-speed rotating auger. From this result, it is expected that the antioxidant levels and activities in grape juices may be significantly affected by the type of household juicer used.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activities of fresh grape juices prepared using various household processing methods

Kim

Jun

Park

et al. 2017

Food Sci Biotechnol

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The purpose of this study was to evaluate and compare the antioxidant activities, and their contents, in grape juices prepared by various household juicers, and grape flesh (GF). The grape juices were prepared using a low-speed masticating (LSM) juicer, a high-speed centrifugal (HSC) juicer, and a blender (BLD). The total polyphenol, total flavonoid, total monomeric anthocyanin, and vitamin C contents were highest in the LSM grape juice, and decreased in the order: LSM > BLD > HSC > GF. The antioxidant activities such as DPPH radical scavenging activity, and SOD-like activity were significantly higher in the LSM juice than in other juices and grape flesh. The antioxidant activities and the quality of grape juices were significantly affected by the household juicing method used, and an LSM juicer is strongly recommended for making healthy grape juice, rich in antioxidants.

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