scholarly journals High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2425
Author(s):  
Konstantina Tsikrika ◽  
Aine Muldoon ◽  
Nora M. O’Brien ◽  
Dilip K. Rai
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Phenolic Content ◽  
Quinic Acid ◽  
High Pressure Processing ◽  
Irish Potato ◽  
Total Phenolic ◽  
Sample Type ◽  
Coumaric Acid ◽  
Concomitant Increase

Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant (p > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly (p < 0.05) in all studied varieties with a concomitant increase (p < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased (p < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin-O-ferulorylrutinoside-O-hexoside and pelargonidin-O-rutinoside-O-hexoside, also exhibited significantly (p < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars.

scholarly journals The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 517
Author(s):  
Konstantina Tsikrika ◽  
Nora O’Brien ◽  
Dilip K. Rai
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Proximate Composition ◽  
Phenolic Content ◽  
High Pressure Processing ◽  
Irish Potato ◽  
Potato Cultivars ◽  
Simultaneous Increase ◽  
Total Phenolic ◽  
Coumaric Acid

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered.

scholarly journals Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1943
Author(s):  
Artur Wiktor ◽  
Aleš Landfeld ◽  
Aleksandra Matys ◽  
Pavla Novotná ◽  
Magdalena Dadan ◽  
...  
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Reference Sample ◽  
Pulsed Electric Field ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Hygroscopic Properties

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

scholarly journals High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2614
Author(s):  
Konstantina Tsikrika ◽  
Des Walsh ◽  
Ashik Joseph ◽  
Catherine M. Burgess ◽  
Dilip K. Rai
Keyword(s):  
Microbial Growth ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Quinic Acid ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Minimally Processed ◽  
Microbial Counts ◽  
Colour Parameters ◽  
Processed Potatoes

HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 °C. HPP and HPP/US significantly (p < 0.05) affected the colour parameters a*, b*, L*, and ΔE of minimally processed potatoes compared to the controls. Microbial growth was delayed in most of the treated samples with respect to those untreated (controls), while HPP completely inactivated Enterobacteriaceae in both cultivars. Total phenolic content and antioxidant activities were not altered in the treated samples of both varieties when compared to the controls. The levels of chlorogenic acid, ferulic acid, and caffeic acid were decreased after both treatments, with a significant (p < 0.05) increase in quinic acid in the treated samples as opposed to those untreated. A significant (p < 0.05) decrease in the levels of glycoalkaloids, namely α-chaconine and α-solanine, in HPP- and HPP/US-treated potatoes was also observed. These findings suggest that HPP and US can extend the shelf-life of minimally processed potatoes with a negligible impact on their antioxidant activity and phenolic content.

scholarly journals Accumulation of Anthocyanins and Other Phytochemicals in American Elderberry Cultivars during Fruit Ripening and its Impact on Color Expression

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1721
Author(s):  
Yucheng Zhou ◽  
Yu Gary Gao ◽  
M. Monica Giusti
Keyword(s):  
Phenolic Content ◽  
Differential Method ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Native Plant ◽  
Ripe Fruit ◽  
Fruit Extract ◽  
Natural Colorant ◽  
Plate Reader ◽  
Acylated Anthocyanins

American elderberry (Sambucus canadensis) is a plant native to North America with anthocyanin-rich fruits. Our objective was to investigate the effects of cultivar and ripeness on the phytochemical characteristics of its fruits and the corresponding color performance. Cultivars ‘Adams’, ‘Johns’, ‘Nova’, ‘Wyldewood’, and ‘York’ were examined for their °Brix, pH, anthocyanin (pH-differential method), and phenolic content (Folin-Ciocalteau method). Extract composition were analyzed by uHPLC-PDA-MS/MS. Color and spectra were determined using a plate reader. All characteristics evaluated were significantly affected by ripeness and cultivar, except for °Brix and total phenolic content, which did not vary significantly among cultivars. Most anthocyanins (63–72%) were acylated with p-coumaric acid, with cyanidin-3-(trans)-coumaroylsambubioside-5-glucoside the most predominant. The proportion of acylated anthocyanins was the only characteristic evaluated that decreased during ripening (from 80 to 70%). Extract from fully-ripened fruits exhibited red (lvis-max ~520 nm) and blue hues (lvis-max ~600 nm) at acidic and alkaline pH, respectively. Extracts from half-ripe fruit rendered yellowish tones and overall dull color. C-18 semi-purified extracts displayed higher color saturation (smaller L* and larger C*ab) than crude extracts. The vibrant and broad color expression of fully-ripened fruit extract, especially after C-18 purification, suggests this North American native plant as a promising natural colorant source.

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

2016 ◽  
Vol 23 (2) ◽  
pp. 185-193 ◽  
Author(s):  
Zamantha Escobedo-Avellaneda ◽  
Izaskun Pérez-Simón ◽  
María Lavilla-Martín ◽  
Ana Baranda-González ◽  
Jorge Welti-Chanes
Keyword(s):  
Ascorbic Acid ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Polyphenol Oxidase ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Pectin Methylesterase ◽  
Total Phenolic

A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange–strawberry–banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19–64 ℃ during 2–10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products. Untreated beverages had total phenolic content of 210.2±12.3 mg gallic acid/100 g and 19.1 ± 0.6 mg l-ascorbic acid/100 g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48% at 600 MPa/64 ℃/10 min, while the thermal treatment led to inactivation of 99.6 and 94.1% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600 MPa/64 ℃/10 min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level.

scholarly journals Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 167
Author(s):  
Yi-Yuan Ke ◽  
Yuan-Tay Shyu ◽  
Sz-Jie Wu
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Pressures ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Anti Inflammatory ◽  
Functional Components ◽  
Antioxidant Effects ◽  
Myrosinase Activity

Isothiocyanates (ITCs) are important functional components of cruciferous vegetables. The principal isothiocyanate molecule in broccoli is sulforaphane (SFN), followed by erucin (ERN). They are sensitive to changes in temperature, especially high temperature environments where they are prone to degradation. The present study investigates the effects of high hydrostatic pressure on isothiocyanate content, myrosinase activity, and other functional components of broccoli, and evaluates its anti-inflammatory and antioxidant effects. Broccoli samples were treated with different pressures and for varying treatment times; 15 min at 400 MPa generated the highest amounts of isothiocyanates. The content of flavonoids and vitamin C were not affected by the high-pressure processing strategy, whereas total phenolic content (TPC) exhibited an increasing tendency with increasing pressure, indicating that high-pressure processing effectively prevents the loss of the heat-sensitive components and enhances the nutritional content. The activity of myrosinase (MYR) increased after high-pressure processing, indicating that the increase in isothiocyanate content is related to the stimulation of myrosinase activity by high-pressure processing. In other key enzymes, the ascorbate peroxidase (APX) activity was unaffected by high pressure, whereas peroxidase (POD) and polyphenol oxidase (PPO) activity exhibited a 1.54-fold increase after high-pressure processing, indicating that high pressures can effectively destroy oxidases and maintain food quality. With regards to efficacy evaluation, NO production was inhibited and the expression levels of inducible nitric oxide synthase (iNOS) and Cyclooxygenase-2 (COX-2) were decreased in broccoli treated with high pressures, whereas the cell viability remained unaffected. The efficacy was more significant when the concentration of SFN was 60 mg·mL−1. In addition, at 10 mg·mL−1 SFN, the reduced/oxidized glutathione (GSH/GSSG) ratio in inflammatory macrophages increased from 5.99 to 9.41. In conclusion, high-pressure processing can increase the isothiocyanate content in broccoli, and has anti-inflammatory and anti-oxidant effects in cell-based evaluation strategies, providing a potential treatment strategy for raw materials or additives used in healthy foods.

scholarly journals Evaluation of total phenolic content and antioxidant activities from different type of extraction technique of Helianthus tuberosus

2020 ◽  
Author(s):  
Nur Diyana Alyas ◽  
Nurin Izzati Mohd Zulkifli ◽  
Noor Zafira Noor Hasnan
Keyword(s):  
High Pressure ◽  
Aqueous Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Jerusalem Artichoke ◽  
Total Phenolic ◽  
Helianthus Tuberosus ◽  
Extraction Techniques ◽  
Pressure Steam

This study investigated the difference of antioxidants activity from different extraction techniques of Jerusalem artichoke (Helianthus tuberosus). Three different extraction techniques involved were aqueous extraction, high-pressure steam extraction and 70% ethanol extraction. Total phenolic content (TPC) was determined using the Folin-Ciocalteu method. The antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The high-pressure steam extract showed the highest total phenolic content and both FRAP and DPPH activities at 127.87 ± 0.08 mg GAE/g, 53.38 ±  2.76 mg AAE/g and 79.92 ± 0.26 mg AAE/g. Meanwhile, the aqueous extract showed 2-fold higher of total phenolic content compared to ethanol extract at 65.73 ± 9.44 and 30.61  ± 0.00 mg GAE/g. Conversely, antioxidant activities obtained from ethanol extracts (41.49 ±  2.54 and 41.10 ± 0.10 mg AAE/g.) were higher compared to aqueous extract (23.29 ±  0.47 and 5.24 ± 0.38 mg AAE/g.). This study suggests that different extraction methods influenced the findings of total phenolic content and antioxidant activities of the Jerusalem artichoke.  Hence, Jerusalem artichoke can be considered as a potential source of natural antioxidants.

scholarly journals MARKET SAMPLE SURVEY OF CROCUS SATIVUS LINN. TO ASSESS THE GENUINITY FOR USING ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC CONTENT AND HIGH-PRESSURE THIN LAYER CHROMATOGRAPHY USING DETECTION OF FLAVONOIDS

2019 ◽  
pp. 30-33
Author(s):  
K. R. ATHIRA ◽  
T. V. BINU
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
International Markets ◽  
Crocus Sativus ◽  
Total Phenolic ◽  
Layer Chromatography

Objective: Herbalism is a traditional medicine or folk medicine practice based on the use of plants and plant extracts. Many of the drugs used in conventional medicine are dried from herbs. Despite the fluctuation in prices in international markets, saffron was still remained the most expensive spice. The main aim of this study is to examine the antioxidant activity, total phenolic content, high-pressure thin layer chromatography using flavanoid analysis and adulteration detection of saffron. Crocus sativus. Linn is a perennial stemless herb of the Iridaceae family. Saffron stigmas of sample1, sample2, sample3and sample4 are collected from different rates of the market sample from Thrissur district, sample5 collected from the Oushadhi premises, and it is collected from Himachal Pradesh. Methods: In this study detecting the antioxidant activity, total phenolic content, high-pressure thin layer chromatography using flavanoid analysis of different samples of saffron stigmas. The extracts were prepared by using ethanol as a solvent. Results: Safranal is present only in s5 sample. It is the main essential volatile oil responsible for the saffron characteristic such as odour. Phenolic content is varied in different market samples. The amount of phenolic compounds in the saffron extract was determined using the Folin-ciocalteau reagent. Total phenolic content is the help to detect the pure and fake saffron. The phenolic content is higher in S5. Sample S5 showed 0.737 mg/ml phenolic content. Lowest level of phenolic content in sample S3. Sample S3 showed 0.0887 mg/ml phenolic content. Sample S4 showed 0.564 mg/ml total phenolic content. Sample S1 showed 0.416 mg/ml total phenolic content and sample S2 showed 0.267 mg/ml phenolic content. Antioxidant activity is higher in sample s5. and it is different in different market samples. Sample 5 stigma posses higher antioxidant activity. Sample S5 showing 14.88% antioxidant activity in 100 mg/ml concentration, 7.26% in 80 mg/ml concentration, 2.23% in 60 mg/ml concentration, 2.21% in 40 mg/ml and 1.01% in 20 mg/ml concentration. Sample S3 showed the lower antioxidant activity in 0.1% in 60 mg/ml concentration and 0.1% in 80 mg/ml. Ascorbic acid standard showing 14.89% in 100 mg/ml concentration, 7.26% in 80 mg/ml concentration, 4.56% in 60 mg/ml concentration, and 3.1% in 40 mg/ml concentration, and 1% in 20 mg/ml concentration. Flavonoid content is different in different samples. It is present highly present in sample s1 and s5. sample s3 do not contain the Flavanoid. The quality of the samples depend on the price values. Conclusion: The authenticity of saffron is an extremely important matter for the industry and for the consumers in view of security and protection,quality assurance, active properties and last but not least, economic impact. Despite the fluctuation in prices in international markets, saffron was and still remains the most expensive spice. The genuine saffron samples possess higher price value. The fake saffron available in the market with lower price value. The quality of the saffron depends upon the price values. These observations would be of immense value in the botanical identification and standardization of the drug in crude form and would help to distinguish the drug from its other spices.

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