title: Effect of high hydrostatic pressure on the polyphenols and antioxidant activity of plantain pulp (Musa paradisiaca AAB).
abstract: BACKGROUND
  The impact of high-pressure processing (HPP) on the polyphenol (PP) content and antioxidant activity (AOX) of plantain pulp was evaluated. Pressures of 400, 500 and 600 MPa were applied to plantain pulp for 90 and 180 s at room temperature (25 °C). Polyphenoloxidase activity, extractable (EPP) and non-extractable PP (NEPP) contents, flavonoid content and AOX (FRAP, ABTS•+) were evaluated. In addition, PP identification was performed using high-performance liquid chromatography.
  
  
  RESULTS
  Polyphenoloxidase activity was inhibited after HPP under all of the conditions studied. Increases of 110.80% and 137.40% in EPP content under conditions of 500 MPa/180 s and 600 MPa/90 s were observed with a simultaneous improvement in the AOX with increments of up to 128.71%. The treatment under conditions of 500 MPa/90 s had the highest total PP content, including the highest content of flavonoids (0.22 g ellagic acid equivalents kg-1dry weight) and the proportion of NEPP that contained hydrolysable PPs (91.12 g gallic acid equivalents kg-1dry weight with high AOX. The identified PPs included catechin, quercetin, gallic and hydroxybenzoic acids.
  
  
  CONCLUSIONS
  HPP performed at a room temperature can be used for improving the total content of PP compounds in plantain pulp under specific pressure and time conditions. © 2016 Society of Chemical Industry.
authors.affiliation: Coordinación de Posgrado, Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, CP 68350, Tuxtepec, Oaxaca, México.
authors.forename: Miriam C
authors.initials: MC
authors.lastname: Jiménez-Martínez
authors.affiliation: Laboratorio Integral de Investigación en Alimentos-LIIA, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, CP 63175, Tepic, Nayarit, México.
authors.forename: Efigenia
authors.initials: E
authors.lastname: Montalvo-González
authors.affiliation: Laboratorio Integral de Investigación en Alimentos-LIIA, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, CP 63175, Tepic, Nayarit, México.
authors.forename: Sonia G
authors.initials: SG
authors.lastname: Sáyago-Ayerdi
authors.affiliation: Laboratorio Integral de Investigación en Alimentos-LIIA, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, CP 63175, Tepic, Nayarit, México.
authors.forename: Gilberto
authors.initials: G
authors.lastname: Mercado-Mercado
authors.affiliation: Unidad Académica Multidisciplinaria Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Apartado Postal 1015, Reynosa, 88700, Tamaulipas, México.
authors.forename: José A
authors.initials: JA
authors.lastname: Ramírez-de León
authors.affiliation: Coordinación de Posgrado, Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, CP 68350, Tuxtepec, Oaxaca, México.
authors.forename: Ernestina
authors.initials: E
authors.lastname: Paz-Gamboa
authors.affiliation: Coordinación de Posgrado, Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, CP 68350, Tuxtepec, Oaxaca, México.
authors.forename: Maria A
authors.initials: MA
authors.lastname: Vivar-Vera
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D004156:Catechol Oxidase / Q000032:analysis / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000201:enzymology; D006874:Hydrostatic Pressure; D028521:Musa / Q000737:chemistry* / Q000201:enzymology; D010940:Plant Proteins / Q000032:analysis / Q000378:metabolism; D059808:Polyphenols / Q000737:chemistry*; D013696:Temperature
chemical_list: D000975:Antioxidants; D010940:Plant Proteins; D059808:Polyphenols; D004156:Catechol Oxidase
keywords: antioxidant capacity; extractable polyphenols; high-pressure processing; non-extractable polyphenols; plantain pulp