Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit

The effect of moderate intensity pulsed electric fields (MIPEF) on the bioactive compounds (total polyphenol, lycopene, and vitamin C content) as well as on the antioxidant capacity of tomato fruit was studied. The MIPEF treatment conditions were optimized to obtain tomato fruit with a high content...

Descripción completa

Detalles Bibliográficos
Autores: Vallverdú i Queralt, Anna, Oms Oliu, Gemma, Odriozola Serrano, Isabel, Lamuela-Raventos, R. M., Martín Belloso, Olga, Elez Martínez, Pedro
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2012
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/469153
Acceso en línea:https://doi.org/10.1021/jf205216m
https://hdl.handle.net/10459.1/469153
Access Level:acceso abierto
Palabra clave:MIPEF treatments
Lycopene
Total polyphenols
Antioxidant capacity
Vitamin C
Stress reactions
id ES_bf304313afff26e2d56dc045f2c1962c
oai_identifier_str oai:repositori.udl.cat:10459.1/469153
network_acronym_str ES
network_name_str España
repository_id_str
spelling Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruitVallverdú i Queralt, AnnaOms Oliu, GemmaOdriozola Serrano, IsabelLamuela-Raventos, R. M.Martín Belloso, OlgaElez Martínez, PedroMIPEF treatmentsLycopeneTotal polyphenolsAntioxidant capacityVitamin CStress reactionsThe effect of moderate intensity pulsed electric fields (MIPEF) on the bioactive compounds (total polyphenol, lycopene, and vitamin C content) as well as on the antioxidant capacity of tomato fruit was studied. The MIPEF treatment conditions were optimized to obtain tomato fruit with a high content of bioactive compounds. Tomato fruits were subjected to different electric field strengths (from 0.4 to 2.0 kV/cm) and number of pulses (from 5 to 30) and then immediately refrigerated at 4 °C for 24 h. A concentration of bioactive compounds higher than that of untreated tomatoes was obtained in MIPEF-treated tomatoes. A 44% increase in total polyphenol content was achieved under 30 pulses at 1.2 kV/cm. The hydrophilic antioxidant capacity was also enhanced by 44% applying 18 pulses at 1.2 kV/cm, and the lipophilic antioxidant capacity was increased by 37% under 5 pulses at 1.2 kV/cm. The maximum overall level of bioactive compounds and antioxidant capacity in the treated tomatoes was obtained under 16 pulses at 1 kV/cm. Therefore, MIPEF treatments could be considered an effective method to enhance the bioactive compound content and antioxidant potential of tomatoes.We express our gratitude to CICYT’s (AGL2010-22319-C03), RETICS RD06/0045/0003 from the Spanish Ministry of Science and Innovation (MICINN) for financial support. The CIBERobn CB06/03 is an initiative from the Instituto de Salud Carlos III, Spain. We also acknowledge the financial support of the Spanish Institute of Agricultural and Food Research and Technology (INIA) through the project RTA2010-00079-C02- 02. ICREA Academia Award is also acknowledged by O. M-B. A.V-Q received support from MEC for the training of researchers.American Chemical Society2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1021/jf205216mhttps://hdl.handle.net/10459.1/469153reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2010-22319-C03Versió postprint del document publicat a: https://doi.org/10.1021/jf205216mJournal of Agricultural and Food Chemistry, 2012, vol. 60, núm. 12, p. 3126-3134(c) American Chemical Society, 2012info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/4691532026-06-24T12:42:17Z
dc.title.none.fl_str_mv Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit
title Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit
spellingShingle Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit
Vallverdú i Queralt, Anna
MIPEF treatments
Lycopene
Total polyphenols
Antioxidant capacity
Vitamin C
Stress reactions
title_short Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit
title_full Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit
title_fullStr Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit
title_full_unstemmed Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit
title_sort Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit
dc.creator.none.fl_str_mv Vallverdú i Queralt, Anna
Oms Oliu, Gemma
Odriozola Serrano, Isabel
Lamuela-Raventos, R. M.
Martín Belloso, Olga
Elez Martínez, Pedro
author Vallverdú i Queralt, Anna
author_facet Vallverdú i Queralt, Anna
Oms Oliu, Gemma
Odriozola Serrano, Isabel
Lamuela-Raventos, R. M.
Martín Belloso, Olga
Elez Martínez, Pedro
author_role author
author2 Oms Oliu, Gemma
Odriozola Serrano, Isabel
Lamuela-Raventos, R. M.
Martín Belloso, Olga
Elez Martínez, Pedro
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv MIPEF treatments
Lycopene
Total polyphenols
Antioxidant capacity
Vitamin C
Stress reactions
topic MIPEF treatments
Lycopene
Total polyphenols
Antioxidant capacity
Vitamin C
Stress reactions
description The effect of moderate intensity pulsed electric fields (MIPEF) on the bioactive compounds (total polyphenol, lycopene, and vitamin C content) as well as on the antioxidant capacity of tomato fruit was studied. The MIPEF treatment conditions were optimized to obtain tomato fruit with a high content of bioactive compounds. Tomato fruits were subjected to different electric field strengths (from 0.4 to 2.0 kV/cm) and number of pulses (from 5 to 30) and then immediately refrigerated at 4 °C for 24 h. A concentration of bioactive compounds higher than that of untreated tomatoes was obtained in MIPEF-treated tomatoes. A 44% increase in total polyphenol content was achieved under 30 pulses at 1.2 kV/cm. The hydrophilic antioxidant capacity was also enhanced by 44% applying 18 pulses at 1.2 kV/cm, and the lipophilic antioxidant capacity was increased by 37% under 5 pulses at 1.2 kV/cm. The maximum overall level of bioactive compounds and antioxidant capacity in the treated tomatoes was obtained under 16 pulses at 1 kV/cm. Therefore, MIPEF treatments could be considered an effective method to enhance the bioactive compound content and antioxidant potential of tomatoes.
publishDate 2012
dc.date.none.fl_str_mv 2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1021/jf205216m
https://hdl.handle.net/10459.1/469153
url https://doi.org/10.1021/jf205216m
https://hdl.handle.net/10459.1/469153
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2010-22319-C03
Versió postprint del document publicat a: https://doi.org/10.1021/jf205216m
Journal of Agricultural and Food Chemistry, 2012, vol. 60, núm. 12, p. 3126-3134
dc.rights.none.fl_str_mv (c) American Chemical Society, 2012
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) American Chemical Society, 2012
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869418348553437184
score 15,81155

Similares en LA Referencia