title: Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit.
abstract: The effect of moderate intensity pulsed electric fields (MIPEF) on the bioactive compounds (total polyphenol, lycopene, and vitamin C content) as well as on the antioxidant capacity of tomato fruit was studied. The MIPEF treatment conditions were optimized to obtain tomato fruit with a high content of bioactive compounds. Tomato fruits were subjected to different electric field strengths (from 0.4 to 2.0 kV/cm) and number of pulses (from 5 to 30) and then immediately refrigerated at 4 °C for 24 h. A concentration of bioactive compounds higher than that of untreated tomatoes was obtained in MIPEF-treated tomatoes. A 44% increase in total polyphenol content was achieved under 30 pulses at 1.2 kV/cm. The hydrophilic antioxidant capacity was also enhanced by 44% applying 18 pulses at 1.2 kV/cm, and the lipophilic antioxidant capacity was increased by 37% under 5 pulses at 1.2 kV/cm. The maximum overall level of bioactive compounds and antioxidant capacity in the treated tomatoes was obtained under 16 pulses at 1 kV/cm. Therefore, MIPEF treatments could be considered an effective method to enhance the bioactive compound content and antioxidant potential of tomatoes.
authors.affiliation: Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Av. Joan XXIII s/n, Barcelona 08028, Spain.
authors.forename: Anna
authors.initials: A
authors.lastname: Vallverdú-Queralt
authors.forename: Gemma
authors.initials: G
authors.lastname: Oms-Oliu
authors.forename: Isabel
authors.initials: I
authors.lastname: Odriozola-Serrano
authors.forename: Rosa María
authors.initials: RM
authors.lastname: Lamuela-Raventos
authors.forename: Olga
authors.initials: O
authors.lastname: Martín-Belloso
authors.forename: Pedro
authors.initials: P
authors.lastname: Elez-Martínez
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis*; D003080:Cold Temperature; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis*
chemical_list: D000975:Antioxidants; D059808:Polyphenols; D002338:Carotenoids; D001205:Ascorbic Acid; D000077276:Lycopene