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J. A. Guerrero-Beltran and G. V. Barbosa-Canovas, “Advantages and Limitations on Processing Foods by UV Light,” Food Science and Technology International, Vol. 10, No. 3, 2004, pp. 37-147.

has been cited by the following article:

• TITLE: Effect of Pulsed Ultraviolet Light on the Total Phenol Content of Elderberry (Sambucus nigra) Fruit

  AUTHORS: Ramesh Murugesan, Valérie Orsat, Mark Lefsrud

  KEYWORDS: Elderberry; Antioxidant; Polyphenols; Pulsed Ultraviolet Light; Abiotic

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.6, June 20, 2012

  ABSTRACT: The changes in total polyphenolics in elderberry (Sambucus nigra) following treatment with various doses of pulsed ultraviolet rays (UV) were investigated. Four pulsed UV durations (5, 10, 20, 30 seconds) at three energy dosages (4500, 6000, 11,000 J/m2/pulse) were considered for the research. All treated elderberry fruits were incubated for 24 h at room temperature (25℃) following treatment to ensure enough response duration for enhanced development of polyphenols by the berries. The highest increase in total phenolics around 50% was found with 11,000 J/m2/pulse for a 10 seconds treatment while nearly 40% increase in total phenolics was found at an energy dosage of 11,000 J/m2/pulse after 5 seconds exposure. Even though most of the treatments indicated an increase in total polyphenols, some treatment expressed a decrease in phenolics content when compared to untreated fruits.