期刊
FOOD CHEMISTRY
卷 136, 期 1, 页码 199-205出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.07.108
关键词
Tomato; Pulsed electric fields; Metabolite profiling; Polyphenols; Carotenoids
资金
- CICYT's [AGL2010-22319-C03]
- Spanish Ministry of Science and Innovation (MICINN) [RETICS RD06/0045/0003]
- Spanish Institute of Agricultural and Food Research and Technology (INIA) [RTA2010-00079-C02-02]
- ICREA Academia Award
- MEC
A metabolite profiling approach was used to study the effect of moderate-intensity pulsed electric field (MIPEF) treatments on the individual polyphenol and carotenoid contents of tomato fruit after refrigeration at 4 degrees C for 24 h. The MIPEF processing variables studied were electric field strength (from 0.4 to 2.0 kV/cm) and number of pulses (from 5 to 30). Twenty four hours after MIPEF treatments, an increase was observed in hydroxycinnamic acids and flavanones, whereas flavonols, coumaric and ferulic acid-O-glucoside were not affected. Major changes were also observed for carotenoids, except for the 5-cis-lycopene isomer, which remain unchanged after 24 h of MIPEF treatments. MIPEF treatments, conducted at 1.2 kV/cm and 30 pulses, led to the greatest increases in chlorogenic (152%), caffeic acid-O-glucoside (170%) and caffeic (140%) acids. On the other hand, treatments at 1.2 kV/cm and 5 pulses led to maximum increases of a-carotene, 9- and 13-cis-lycopene, which increased by 93%, 94% and 140%, respectively. Therefore, MIPEF could stimulate synthesis of secondary metabolites and contribute to production of tomatoes with high individual polyphenol and carotenoid contents. (c) 2012 Elsevier Ltd. All rights reserved.
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