Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage. (1st April 2016)

• Record Type: Journal Article
• Authors: Leong, Sze Ying; Oey, Indrawati; Burritt, David John
• Is Part Of: Food chemistry. Volume 196(2016)
• Page Start: 654
• Page End: 664
• Publication Date: 2016-04-01
• Subjects: Pulsed electric fields -- Carrot -- Cultivar -- Carotenoids -- Anthocyanins -- Cell viability -- Oxidative stress -- Bioprotective capacity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.09.104
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Linear correlation between carotenoids content and bioprotective capacity was found. Carrot cultivars containing diverse phytochemicals have high bioprotective capacity. PEF improved the bioprotective capacity of cultivars with low carotenoids. Abstract: This research aimed to study the effect of pulsed electric field (PEF) processing on the bioprotective capacity of carrot purée for White Belgian, Yellow Solar, Nantes, Nutri Red and Purple Haze cultivars against H2 O2 -induced oxidative damage. The bioprotective capacity was determined using cell viability, membrane integrity and nitric oxide (NO) production in a human Caco-2 cell culture assay. Total carotenoids, total anthocyanins, total vitamin C and total phenolics were also evaluated. Compared to the untreated purée, Purple Haze and Nutri Red processed at 303 kJ/kg completely increased Caco-2 cells resistance towards oxidative damage by recovering the cell viability and inhibiting NO production. For cultivar with low carotenoid levels, i.e. Yellow Solar, the application of 0.8 kV/cm resulted in a higher total carotenoid content in the purée than its untreated counterpart, leading to an improved bioprotective effect. This study clearly shows that PEF could add value to carrots by maximising bioprotective effects.