The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of puree obtained from commercial tomato varieties

被引：34

作者：

Jez, Maja ^{[1
]}

Wiczkowski, Wieslaw ^{[1
]}

Zielinska, Danuta ^{[2
]}

Bialobrzewski, Ireneusz ^{[3
]}

Blaszczak, Wioletta ^{[1
]}

机构：

[1] Polish Acad Sci, Inst Anim Reprod & Food Res, Tuwima 10, PL-10748 Olsztyn, Poland

[2] Univ Warmia & Mazury, Dept Chem, Plac Lodzki 4, PL-10727 Olsztyn, Poland

[3] Univ Warmia & Mazury, Dept Syst Engn, Heweliusza 14, PL-10718 Olsztyn, Poland

来源：

FOOD CHEMISTRY | 2018年 / 261卷

关键词：

Tomato; High hydrostatic pressure; Antioxidant capacity; HPLCMS/MS; Phenolic compounds; LYCOPERSICON-ESCULENTUM MILL; BIOACTIVE COMPOUNDS; CULTIVARS; STORAGE;

D O I：

10.1016/j.foodchem.2018.04.060

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of high hydrostatic pressure (HHP) (450-550-650 MPa/5-10-15 min) on polyphenols profile of puree obtained from commercial tomato varieties (Maliniak, Cerise, Black Prince and Lima) was investigated. Individual polyphenols, total phenolic index (TPI) were quantified using a mass spectrometer (HPLC-MS/MS). Photochemiluminescence (PCLACW), cyclic voltammetry (CV) and ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant capacity of the hydrophilic extract. The results demonstrated that at certain processing conditions, HHP may enhance or decrease the nutritional quality of tomato puree. However, the tomato variety was a key factor influencing the polyphenols profile and the antioxidant capacity. A significant positive correlation was found among TPI, FRAP or CV parameters and the concentration of caffeic, ferulic, sinapic and p-coumaric acids, and epicatechin. On the other hand, significant positive correlation was observed among antioxidant capacity (PCLACW), TPC, rutin and naringenin concentration as well as chlorogenic and isochlorogenic acids.

引用

页码：201 / 209

页数：9

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