Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments

verfasst von

Gulay Ozkan, Anna-Sophie Stübler, Kemal Aganovic, Gerald Dräger, Tuba Esatbeyoglu, Esra Capanoglu

Abstract

The effects of high pressure processing (HPP; 200-600 MPa for 5 or 15 min) and pulsed electric field (PEF; 3 kV/cm, 5-15 kJ/kg) treatment on physicochemical properties (conductivity, pH and total soluble solids content), bioactive compounds (vitamin C, total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) and chlorogenic acid contents), antioxidant capacities (DPPH and CUPRAC assays) and polyphenol oxidase (PPO) activity of cranberrybush purée were evaluated immediately after processing. The results were compared to an untreated purée. According to the results, conductivity increased significantly after PEF (15 kJ/kg) treatment. PEF and HPP treatments resulted in a better retention of bioactive compounds (increase in TPC in the range of ~4-11% and ~10-14% and TFC in the range of ~1-5% and ~6-8% after HPP and PEF, respectively) and antioxidant activity (as measured with CUPRAC method) compared to untreated sample. HPP reduced residual enzyme activity of PPO comparatively better than PEF.

Organisationseinheit(en)

Institut für Organische Chemie
Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Technische Universität Istanbul
Deutsches Institut für Lebensmitteltechnik e.V.

Typ

Artikel

Journal

Food Chemistry

Band

360

ISSN

0308-8146

Publikationsdatum

30.10.2021

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Analytische Chemie, Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1016/j.foodchem.2021.129918 (Zugang: Geschlossen)