title: Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans.
abstract: Orange juice, a rich source of vitamin C, accounts for 60% of all fruit juices and juice-based drinks consumed in western Europe. Orange juice preservation is currently accomplished by traditional pasteurization. Pulsed electric fields (PEF) have been studied as a nonthermal food preservation method. Food technology needs in the area of processing are driven by nutrition. Therefore, the objectives of this study were to assess the bioavailability of vitamin C from pulsed electric fields-treated orange juice in comparison with freshly squeezed orange juice and its impact on 8-epiPGF(2alpha) concentrations (biomarker of lipid peroxidation) in a healthy human population. Six subjects consumed 500 mL/day of pulsed electric fields-treated orange juice and six subjects consumed 500 mL/day of freshly squeezed orange juice for 14 days, corresponding to an intake of about 185 mg/day of ascorbic acid. On the first day of the study, subjects drank the juice in one dose, and on days 2-14 they consumed 250 mL in the morning and 250 mL in the afternoon. Blood was collected every hour for 6 hours on the first day and again on days 7 and 14. In the dose-response study, the maximum increase in plasma vitamin C occurred 4 hours postdose. Vitamin C remained significantly higher on days 7 and 14 in both orange juice groups. Plasma 8-epiPGF(2alpha) concentrations was lower at the end of the study (P < 0.001) in both groups. Plasma levels of vitamin C and 8-epiPGF(2alpha) were inversely correlated. Pulsed electric fields-preservation of orange juice retains the vitamin C bioavailability and antioxidant properties of fresh juice with a longer shelf-life.
authors.affiliation: Nutrition and Neurocognition Laboratory, Jean Mayer USDA--Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA. csanchezm@if.csic.es
authors.forename: Concepción
authors.initials: C
authors.lastname: Sánchez-Moreno
authors.forename: M Pilar
authors.initials: MP
authors.lastname: Cano
authors.forename: Begoña
authors.initials: B
authors.lastname: de Ancos
authors.forename: Lucía
authors.initials: L
authors.lastname: Plaza
authors.forename: Begoña
authors.initials: B
authors.lastname: Olmedilla
authors.forename: Fernando
authors.initials: F
authors.lastname: Granado
authors.forename: Pedro
authors.initials: P
authors.lastname: Elez-Martínez
authors.forename: Olga
authors.initials: O
authors.lastname: Martín-Belloso
authors.forename: Antonio
authors.initials: A
authors.lastname: Martín
mesh_terms: D000328:Adult; D001205:Ascorbic Acid / Q000008:administration & dosage / Q000097:blood* / Q000493:pharmacokinetics; D001628:Beverages; D001682:Biological Availability; D032084:Citrus sinensis; D015237:Dinoprost / Q000031:analogs & derivatives* / Q000097:blood; D004560:Electricity; D028441:F2-Isoprostanes / Q000097:blood*; D005260:Female; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D006801:Humans; D007700:Kinetics; D008297:Male; D014527:Uric Acid / Q000097:blood
chemical_list: D028441:F2-Isoprostanes; D014527:Uric Acid; C075750:8-epi-prostaglandin F2alpha; D015237:Dinoprost; D001205:Ascorbic Acid