Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by... The effect of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,700 μs in bipolar 4-μs pulses at 100 Hz) on individual phenolic compounds (phenolic acids and flavonoids), vitamin C and antioxidant capacity of strawberry juice was evaluated and compared to heat (90 °C for 60 or 30 s) and fresh juice as a reference. Although strawberry juice underwent a substantial depletion of health-related compounds with storage time irrespective of the treatment conducted, ellagic acid was enhanced. HIPEF-treated strawberry juice maintained higher amounts of phenolic acids (ellagic and p-coumaric acid) and total anthocyanins than the thermally treated juices during the storage period. Regarding the antioxidant capacity, similar DPPH and ABTS values were obtained so that differences among pasteurized juices were non significant. HIPEF processing may be a technology as effective as thermal treatments not only to achieve safe and stable juices, but also to obtain juices with a high content of antioxidant compounds. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

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Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer-Verlag
Subject
Chemistry; Forestry; Agriculture; Biotechnology; Analytical Chemistry ; Food Science
ISSN
1438-2377
eISSN
1438-2385
D.O.I.
10.1007/s00217-008-0928-5
Publisher site
See Article on Publisher Site

Abstract

The effect of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,700 μs in bipolar 4-μs pulses at 100 Hz) on individual phenolic compounds (phenolic acids and flavonoids), vitamin C and antioxidant capacity of strawberry juice was evaluated and compared to heat (90 °C for 60 or 30 s) and fresh juice as a reference. Although strawberry juice underwent a substantial depletion of health-related compounds with storage time irrespective of the treatment conducted, ellagic acid was enhanced. HIPEF-treated strawberry juice maintained higher amounts of phenolic acids (ellagic and p-coumaric acid) and total anthocyanins than the thermally treated juices during the storage period. Regarding the antioxidant capacity, similar DPPH and ABTS values were obtained so that differences among pasteurized juices were non significant. HIPEF processing may be a technology as effective as thermal treatments not only to achieve safe and stable juices, but also to obtain juices with a high content of antioxidant compounds.

Journal

European Food Research and TechnologySpringer Journals

Published: Jul 31, 2008

References

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