**3.3 Total polyphenol contents**

306 Food Industrial Processes – Methods and Equipment

Fig. 3. Effect of process mechanism on the permeate flux at 0.5 Bar with biodynamic lime

MF processes have been employed to clarify apple (Onsekizoglu et al., 2010), orange and kiwi juices (Galaverna et al., 2008), resulting in the same behavior. The processes presented mean fluxes of 75 L.m2.h, with a progressive and constant decrease until the end (50 L.m2.h). Kozák et al. (2006) and De Paula et al. (2004) using a 0.3 μm tubular membrane (polyesthersulphone) at 0.5 Bar transmembrane pressure in the clarification of strawberry and passion fruit juices, observed higher mean flux reductions of clarified juice (53% and 56%, respectively). Concentration polarization causes the initial decrease in permeate flux and "fouling" results from accumulation of material on the membrane surface reducing flux

A different behavior was observed for clarification of pomegranate juice by MF, using hydrophilic mixed cellulose esters flat membranes (Plate and frame system – 0.22 μm), where the flux decreased rapidly in the early stage (10 minutes - 5.0 L.m2.h), remaining

Moreover, Yasan et al. (2007) clarified pasteurized apple juice, with prior enzymatic treatment, using a 0.2 μm polyethersulfone flat membrane (Plate and Frame system)

Laorko et al. (2010) used 0.1 and 0.2 μm polysulphone hollow fiber membranes at 1.0 Bar in the clarification of hydrolyzed pineapple juice, obtaining fluxes of 24.2 and 22.0 L.m2.h., respectively. However, it was noticed that the systems used by the aforementioned authors,

Carvalho et al. (2008) obtained a mean flux of 31.37 L.m2.h in clarification by MF of non hydrolyzed pineapple juice, using a 0.3 μm tubular polyethersulfone membrane at 3.0 Bar,

The clarified juices in this study presented light green color and a limpid, translucent and very attractive aspect, as expected. MF processes have been employed to clarify apple

especially those using flat and sheet membranes, promote faster fouling formation.

while for the UF of the same juice, the mean flux was 17.39 L.m2.h, at 6.0 Bar.

juice.

along the process time.

constant until the end (Mirsaeedghazi et al., 2010).

obtaining higher than 60 L.m2.h fluxes at 2.0 Bar.

The total polyphenol contents of the whole and clarified CL and BL juices were 304 mg/100 g, 336 mg/100 g, 242 mg/100 g and 263 mg/100 g, respectively (Fig. 4). It must be emphasized that the gallic acid calibration curve employed to calculate total polyphenols expressed as gallic acid equivalents (GAE) (mg GA/100 g sample) showed a determination coefficient (R2 ) of 0.9967, proving a positive correlation (R = 0.9983) (Fig. 5).

Fig. 4. Total polyphenol contents in conventional lime (CLJ) and biodynamic lime (BLJ) whole and clarified juices at 0.5 Bar.

Total polyphenols in fruits and juices of fruits of different origins (tropical and exotic) have been investigated for their antioxidant activity. Kuskoski et al. (2005 and 2006) found contents of 897.60, 229.60, 580.10, 544.90, 136.80 and 132.10 mg GA/100 g, respectively, in extracts of baguaçu and jambolão, acerola, mango, açaí and strawberry pulps. Lower total polyphenol contents were found for jambolão, açaí and strawberry extracts (whole juices) than found in the present study for the whole and clarified acid lime juices. Cavalcante et al. (2006) found total polyphenol contents of 119 mg GA/100 g, in the cashew juice, while Mondello et al. (2000) obtained 217 mg GA/100 g in orange juice, 145 mg GA/100 g in caqui, and 134 mg GA/100 g in pineapple, and Gorinstein et al. (1999) found 164 mg GA/100 g in mango.

However, much higher levels were reported by Vargas et al. (2008) in red grapes (508.4 mg GA/100 g) and white grapes (487.3 mg GA/100 g) recognized as rich in anthocyanins. Rapisarda et al. (2008) also found higher levels of polyphenols in orange juices (507.01 mg GA/100 g).

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