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Article history:
Received 15 June 2010
Received in revised form 15 October 2010
Accepted 30 December 2010
Available online 9 January 2011
Keywords:
Apple juice
Ultra-high pressure homogenisation
Antioxidant
Polyphenols
a b s t r a c t
Ultra-high pressure homogenisation (UHPH) is a recently developed technology and is still under study to
evaluate its effect on different aspects of its application to food products. The aim of this research work
was to evaluate the effect of UHPH treatments on quality characteristics of apple juice such as antioxidant
capacity, polyphenol composition, vitamin C and provitamin A contents, in comparison with raw (R) and
pasteurised (PA) apple juice. Several UHPH treatments that include combinations of pressure (100, 200
and 300 MPa) and inlet temperatures (4 and 20 C) were assayed. Apple juice was pasteurised at 90 C
for 4 min. Antioxidant capacity was analysed using the oxygen radical antioxidant capacity (ORAC),
2,2-diphenyl-1-picrylhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC), ferric reducing
antioxidant power (FRAP) assay while total phenolic content was determined by the FolinCiocalteau
assay. According to the FRAP and DPPH assays, UHPH processing did not change apple juice antioxidant
capacity. However, signicant differences were detected between samples analysed by TEAC and ORAC
assays. In spite of these differences, high correlation values were found between the four antioxidant
capacity assays, and also with total polyphenol content. The analysis and quantication of individual phenols by HPLC/DAD analytical technique reects that UHPH-treatment prevented degradation of these
compounds. Vitamin C concentrations did not change in UHPH treated samples, retaining the same value
as in raw juice. However, signicant losses were observed for provitamin A content, but lower than in PA
samples.
UHPH-treatments at 300 MPa can be an alternative to thermal treatment in order to preserve apple
juice quality.
2011 Elsevier Ltd. All rights reserved.
1. Introduction
The growing demand for high quality and minimally treated
foods has generated an impulse in the development of several
non-thermal processing methods such as: ionising radiation, pulsed
light, pulsed electric elds, supercritical gases pasteurisation, UV
radiations and high pressure processing (HPP); and all of these have
been developed as feasible substitutes for thermal processing (Ortega-Rivas, Zrate-Rodrguez, & Barbosa-Cnovas, 1998).
Food producers are increasingly interested in developing new
products by application of new technologies that offer an increase
or preserve certain health protecting compounds. Thermal pasteurisation, commonly applied to liquids food products, has presented some drawbacks such as undesirable biochemical and
Corresponding author. Tel.: +34 935814731; fax: +34 935812006.
E-mail address: jordi.saldo@uab.cat (J. Saldo).
0308-8146/$ - see front matter 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodchem.2010.12.152
448
The effects of UHPH on some spoilage and pathogenic microorganisms have been studied in foods and model systems (Briez,
Roig-Sagus, Hernndez, Lpez, & Guamis, 2007; Campos & Cristianini, 2007; Cruz et al., 2007; Surez-Jacobo, Gervilla, Guamis, RoigSagus, & Saldo, 2009; Vachon, Kheadr, Giasson, Paquin, & Fliss,
2002). The reduction or destruction of microorganisms by UHPH
is probably due to several physical phenomena such as pressure
drop, cavitation, shear stress, turbulence and collision that could
increase the permeability or rupture of the cell membrane causing
cell death (Hayes & Kelly, 2003; Middelberg, 1995; Popper & Knorr,
1990). Besides its ability to lowering the initial microbial load,
UHPH minimises heat stress during the treatment while reducing
the adverse effects of heat on food properties or constituents. In
addition, UHPH is expected to modify protein and polysaccharide
properties, produce ner emulsions, inhibit microorganisms and
enzymes, and could have the potential to produce value added or
novel food products (Hayes, Fox, & Kelly, 2005; Paquin, 1999).
On the other hand, clear apple juice is one of the most popular
study topics due to its high demand in Spain. Its typical amber-like
colour is commercially desirable for the Spanish consumers. Additionally, there is much scientic literature dealing with the benecial effects that the consumption of apple juice offers to human
health (Gliszczynska-Swiglo & Tyrakowska, 2003; Tsao, Yang, Xie,
Sockovie, & Khanizadeh, 2005). Increasing attention is being paid
to the role of bioactive compounds in apple juice as well as in other
juices, because they possess a possible health protecting capacity.
The majority of the antioxidant capacity of a fruit may be attributed to compounds such as vitamin C, vitamin E, b-carotene, and
polyphenolic compounds, e.g. avanols, avonols, and anthocyanins (Kaur & Kapoor, 2001).
Different studies have been conducted in order to evaluate the
antioxidant capacity in fruit and vegetable extracts. In these investigations several assays have been applied, including FRAP, DPPH,
TRPA, ORAC, LDL oxidation and so on. However different trends between the assays have been found (Nilsson et al., 2005; Oszmianski
& Wojdylo, 2007; Thaipong, Boonprakob, Crosby, Cisneros-Zevallos, & Hawkins Byrne, 2006). Hence it is pertinent to use several assays instead of a single one to evaluate and compare the
antioxidant activity in fruits and vegetable extracts.
Due to the lack of data in the eld of the effects of UHPH technology on these potential properties, the aim of this research work
was to evaluate the effect of UHPH treatments (100, 200 and
300 MPa at two inlet temperatures 4 and 20 C) on the antioxidant
capacity, polyphenol and vitamin content of clear apple juice in
comparison with raw and pasteurised juice.
2. Material and methodos
2.1. Apple juice supply and production
Fresh apple juice was supplied from Cal Valls (Vilanova de Bellpuig, Spain). Apples (cv. Golden Delicious) were crushed to obtain
apple juice. Pectolytic enzymes were added to increase yield production and maintained for 1.5 h at 4 C. Afterwards, apple juice
was passed through a lter press to obtain a clear apple juice
and it was maintained at 4 C until treatments (Fig. 1). The juice
was UHPH processed at the CERPTA Pilot Plant (Universitat Autnoma de Barcelona, Bellaterra, Spain).
2.2. Chemical reagents
2,20 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), potassium persulphate (K2S2O8), 2,2-diphenyl1-picrylhydrazyl (DPPH), Folin Ciocalteau reagent and b-carotene
were purchased from Sigma Aldrich (St. Louis, USA).
449
Apples
Golden delicious var.
Sanitizing
Crushing
Juice Extraction
Enzymatic
treatment
1.5 h 4 C
Apple pomace
Decantation
1.5 h 4 C
Filtration
UHPH treatment
Inlet Temperature: 4 and 20 C
Pressure:
100 MPa, 200 MPa, 300 MPa
Raw juice
(R)
Thermal treatment
90 C/ 4 min
Hot filling
Storage at 4 C
Fig. 1. Apple juice production ow chart.
450
Table 1
Characterization of apple juice: raw (R), pasteurised (PA) and UHPH treated at 4 and 20 C inlet temperatures.
Parameters
pH
TSSA (Brix)
TAA (g MA L1)
Reducing sugars
(g Glucose100 mL1)
Total sugars (g Glucose
100 mL1)
Viscosity (mPa s)
Treatments
R
100 MPa at
4 C
100 MPa at
20 C
200 MPa at
4 C
200 MPa at
20 C
300 MPa at
4 C
300 MPa at
20 C
PA
3.89 0.02a
13.67 0.23a
2.88 0.08a
9.26 1.05a
3.87 0.02a
13.67 0.23a
3.04 0.03a
9.20 0.64a
3.87 0.01a
13.70 0.17a
3.03 0.02a
9.51 0.25a
3.87 0.01a
13.47 0.31a
3.00 0.03a
9.22 0.47a
3.88 0.02a
13.51 0.19a
3.01 0.01a
9.34 0.47a
3.92 0.02a
13.40 0.40a
2.88 0.01a
9.13 0.79a
3.92 0.02a
13.47 0.31a
2.90 0.02a
9.06 0.46a
3.85 0.04a
13.22 0.50a
3.02 0.03a
8.26 1.82a
11.92 1.37a
12.01 0.53a
12.51 0.18a
11.78 0.57a
11.99 0.05a
12.15 1.25a
12.00 0.31a
11.34 0.12a
3.68 0.10a
3.77 0.02abc
3.77 0.02ba
3.74 0.04a
3.81 0.08ba
3.85 0.10cb
3.87 0.08c
3.75 0.06ba
Values are means standard deviations (SD) of triplicate analysis from 3 different productions. Values in the same row with different superscripts differ signicant (P < 0.05).
A
TSS, total soluble solids; TA, titrable acidity.
formed in the EMS mode. Spectra were scanned in the mass range
of m/z 100800. Data collection and handling was done with Analyst 1.5. For the LC the same conditions as described were used.
Quantication was performed according to an external standard
method using the available reference standards. For polyphenol
compounds where no standards were attainable, the quantication
was based on a representative standard of the same polyphenol
class. The concentrations of coumaroyl and caffeoyl derivatives
were calculated using chlorogenic acid, quercetin glycosides using
quercetin and phloretin glycosides using phloretin.
2.8. Vitamins
2.8.1. Vitamin C
Ascorbic acid and total vitamin C (ascorbic plus dehydroascorbic acid) were determined by HPLC according to SnchezMoreno et al. (2003). A total of 50 mL of apple juice were
homogenised with 40 mL of extraction solution (3% metaphosphoric acid plus 8% acetic acid). The resulting mixture was centrifuged, ltered and adjusted up to 100 mL. Samples were
ltered through a 0.45 lm membrane lter, and 20 lL of each
extract were analysed. Results were expressed as mg of ascorbic
acid per 100 mL.
Ten mL of the resulting mixture were taken to react with 2 mL
of a solution 20 mg mL1 DL-dithiothreitol (reducing reagent) for
2 h at room temperature in the dark. Samples were ltered through
a 0.45 lm membrane lter, and 20 lL of each extract was analysed.
Results were expressed as mg of total vitamin C per 100 mL.
A Dionex HPLC pump, a thermostatted column compartment
and a UVVis detector operated at a wavelength of 245 nm were
used for analysis. Separation of ascorbic acid was performed on a
reversed phase C18 Hypersil ODS (5 lm) column (250 4.6 i.d.
mm) (Teknokroma). The solvent system used was a 0.01% solution
of H2SO4. The ow rate was set to 1.0 mL min1. Calibration curves
were made with a minimum of 7 concentrations. Chromatographic
data were collected and recorded by Chromeleon software (Dionex
Corporation, Sunnyvale, USA).
2.8.2. b-Carotene
b-Carotene extraction and analysis was conducted according to
Stracke, Rfer, Bub et al. (2009). Apple juice (5 ml) was used. The
carotenoid extract was reconstituted with 150 lL of acetone/dicloromethane (90:10 v/v containing 0.1% BHT). Quantication was
achieved using b-carotene as external standard. Calibration curves
were made with a minimum of 5 concentration levels at 450 nm.
The nal results were expressed as retinol equivalents (RE) by
using the following formula:
451
2000
bc
ab
60
abc
55
abc
2500
1500
50
**
1000
500
ab
ab
45
***
PA
30
0
20
0
Pa
/2
Pa
/2
C
0
M
Pa
/2
30
0
Pa
/4
Pa
/4
M
20
0
10
0
C
Pa
/4
M
10
0
40
Fig. 2. Antioxidant Capacity [lM Trolox equivalents (TE)] and total phenolic contents [mg of gallic acid equivalents (GAE) L1] of apple juices raw (R), pasteurised (PA) and
treated by ultra high pressure homogenisation (UHPH) at two different inlet temperatures (4 and 20 C). Treatments with same letter index for ORAC and TEAC series did not
differ signicantly (P < 0.05) () indicate values with signicant differences (P < 0.05) between samples in total phenols assay. () Indicate values with signicant differences
between samples in FRAP assay. () Indicate values with signicant differences between samples in DPPH assay.
quercetin 3-glucoside, quercetin 3-xyloside, quercetin 3-arabinoside and quercetin 3-rhamnoside) and 13.6% dihydrochalcones
(phloretin 20 -xyloglucoside and phloridzin). Neither catechin nor
epicatechin were detected. Chlorogenic acid was the dominant
constituent of hydroxycinnamic acids (26.5% of total amount).
For this compound it was observed statistically signicant differences between [R < 100 MPa (Ti = 4 C) 100 MPa (Ti = 20 C)
200 MPa (Ti = 4 C) < 200 MPa (Ti = 20 C) 300 MPa (Ti = 4 C) <
300 MPa (Ti = 20 C) PA]. This means that for chlorogenic acid
similar concentrations were found for UHPH and PA juices which
were, however, statistically signicant different from R juices. Signicant differences were also observed for 4-caffeinoylquinic acid
[R 100 MPa (Ti = 20 C) 200 MPa (Ti = 4 C) 300 MPa (Ti =
Table 2
Polyphenol content (mg L1) of apple juices: raw (R), pasteurised (PA) and UHPH treated at 4 and 20 C inlet temperatures.
Treatments
Polyphenol content
(mg L1)
100 MPa at
4 C
100 MPa at
20 C
200 MPa at
4 C
200 MPa at
20 C
300 MPa at
4 C
300 MPa at
20 C
PA
Hydroxycinnamic derivatives
4-Caffeinoylquinic acid
3-p-Coumaroylquinic acid
Chlorogenic acid
4-p-Coumaroylquinic acid
5-p-Coumaroylquinic acid
1.42 0.22a
0.92 0.24a
2.75 0.48a
1.22 0.18a
0.57 0.06a
1.53 0.10ab
0.90 0.16a
3.26 0.16ab
0.88 0.32a
0.67 0.23a
1.47 0.13a
1.17 0.32a
3.29 0.13ab
0.93 0.22a
0.53 0.18a
1.53 0.07a
1.03 0.14a
3.40 0.28ab
0.87 0.29a
0.59 0.24a
1.58 0.12ab
1.34 0.26a
3.58 0.18bc
0.98 0.30a
0.55 0.20a
1.50 0.09a
1.21 0.25a
3.60 0.54bc
0.90 0.30a
0.55 0.26a
1.62 0.08ab
1.24 0.26a
4.09 0.05c
1.02 0.18a
0.61 0.31a
1.81 0.08b
0.87 0.18a
4.17 0.06c
1.01 0.05a
0.92 0.24a
0.62 0.07a
0.88 0.28a
0.92 0.19a
0.87 0.26a
0.98 0.25a
1.02 0.34a
0.99 0.16a
0.73 0.09a
Dihydrochalcones
Phloretin-xyloglucoside
Phloridzin
0.92 0.13ab
0.72 0.17a
0.95 0.01ab
0.74 0.05a
1.04 0.15b
0.88 0.20a
0.99 0.04ab
0.82 0.22a
1.01 0.08ab
0.88 0.20a
0.90 0.08ab
0.92 0.19a
0.96 0.06ab
0.82 0.06a
0.83 0.06a
1.01 0.05a
0.37 0.03a
0.28 0.08a
0.17 0.02a
0.20 0.02abc
1.75 0.13a
12.58 0.20ab
0.41 0.05a
0.26 0.03a
0.17 0.03a
0.18 0.04ab
1.72 0.08a
12.96 0.77ab
0.38 0.08a
0.29 0.09a
0.19 0.05a
0.20 0.09abc
1.72 0.13a
12.89 0.92ab
0.41 0.06a
0.26 0.05a
0.18 0.04a
0.19 0.05ab
1.70 0.10a
13.63 0.84ab
0.42 0.05a
0.22 0.09a
0.21 0.03a
0.29 0.04c
1.74 0.20a
13.51 1.46ab
0.49 0.17a
0.21 0.15a
0.18 0.09a
0.28 0.02bc
1.80 0.09a
14.30 0.18b
Flavonols
Quercetin-3-galactoside
Quercetin-3-glucoside
Quercetin-3-xyloside
Quercetin-3-arabinoside
Quercetin-3-rhamnoside
Total
0.24 0.03a
0.34 0.10a
0.18 0.03a
0.16 0.03a
1.64 0.18a
11.69 1.43a
1.01 1.09a
0.32 0.06a
0.20 0.04a
0.28 0.02bc
1.67 0.14a
14.50 1.33b
Values are means (SD) of triplicate analysis from 3 different productions (n = 9). Values in the same row with different superscripts differ signicantly (P < 0.05).
452
4 C) 6 100 MPa
(Ti = 4 C) 200 MPa
(Ti = 20 C) 300 MPa
(Ti = 20 C) < PA] and quercetin-3-arabinoside [R < 100 MPa
(Ti = 20 C) 100 MPa (Ti = 4 C) 200 MPa (Ti = 4 C) 200 MPa
(Ti = 20 C) < 300 MPa (Ti = 4 C) 6 300 MPa (Ti = 20 C) < PA]. However, for the other polyphenols no signicant changes could be
found (Table 2).
The total polyphenol content obtained ranged from
11.7 1.4 mg L1 in R to 14.5 1.3 mg L1 in PA apple juice. Significant differences were found as follow: [R 6 100 200 300 MPa
(Ti = 4 C) 100 200 MPa (Ti = 20 C) < 300 MPa (Ti = 20 C)
PA] (Table 2).
3.2. Effect of UHPH on vitamins of apple juice
Although ascorbic acid was found in low levels in all samples,
its content did not change as a result of different pressure intensities applied by UHPH and/or by thermal treatment (Table 3). The
average content of ascorbic acid of the samples analysed was
0.46 0.01 mg L1. Dehydroascorbic acid is a compound that can
be converted into ascorbic acid and, therefore, is considered to exhibit vitamin C activity although it lacks its antioxidant capacity.
No signicance differences were found in total vitamin C content
of R and UHPH-treated samples, but their content was nearly 8times higher than in PA samples (Table 3).
b-Carotene concentrations were also evaluated. The results obtained are expressed as RE. Signicant differences between different homogenisation pressure intensities and inlet temperature
applied were observed. R apple juice had the highest b-carotene
content (11.38 0.59 lg L1). For the UHPH-treatments the following values were observed: for 100200 MPa at 4 C (Ti)
9.4 0.9 lg L1; for 300 MPa at 4 C and 100200300 MPa at
20 C 7.6 0.5 lg L1. PA samples had the lowest concentrations
of only 6.8 0.4 lg L1 (Table 3). The losses observed based on
the R juice were in the following order: 18% for the 100200 MPa
at 4 C (Ti) treatments 33% for the 300 MPa at 4 C and 100200
300 MPa at 20 C treatments, and 40% for PA treated juice.
3.3. Relationship among compounds and the antioxidant activities
measured
To better understand the effect of UHPH technology on the different compounds analysed, linear correlation coefcients were
Table 3
Ascorbic acid, total Vitamin C, b-carotene and retinol equivalent of apple juices: R, PA
and UHPH treated at 4 and 20 C inlet temperatures.
Treatment
Ascorbic acid
(mg L1)
Total vit C l
(mg L1)
b-Carotene
(lg L1)
Retinol
equivalent
(lg L1)
R
100 MPa
at 4 C
100 MPa
at
20 C
200 MPa
at 4 C
200 MPa
at
20 C
300 MPa
at 4 C
300 MPa
at
20 C
PA
0.44 0.05a
0.45 0.05a
13.54 1.76b
12.16 0.66b
11.38 0.59d
9.71 1.00cd
1.90 0.10d
1.62 0.18cd
0.46 0.05a
13.12 1.92b
7.75 1.00ab
1.29 0.17ab
0.46 0.07a
12.34 1.40b
9.11 0.81bc
1.52 0.14bc
0.45 0.04a
12.94 1.76b
7.48 0.09ab
1.25 0.02ab
0.46 0.05a
12.58 1.51b
7.46 0.85ab
1.24 0.14ab
0.48 0.05a
12.98 1.76b
7.67 0.35ab
1.28 0.06ab
0.46 0.07a
1.51 0.28a
6.82 0.43a
1.14 0.07a
Values are means (SD) of triplicate analysis from 3 different productions (n = 9).
Values in the same column with different superscripts differ signicantly (P < 0.05).
4. Discussion
The present study was made to reduce the lack of existing data
regarding the inuence of UHPH treatment on the quality properties of apple juice after treatment and to identify the optimal treatment to avoid the quality deterioration during processing.
The main juice components, together with pH, did not change
due to treatment, being no difference among UHPH-treated samples, neither with R or PA samples. These results are in agreement
with Butz, Fernndez-Garca, and Tauscher (2002) who evaluated
the inuence of HPP treatment over nutritional quality of orange,
apple, carrot and tomato juices and did not nd remarkable
changes after treatments. Although changes in viscosity are far below sensory detection level, a slight increase can be attributed to
UHPH treatment.
To fully elucidate a complete prole of antioxidant capacity of
UHPH-treated apple juice, different antioxidant capacity assays
were used. DPPH, TEAC and FRAP assays, were recommended as
easy, accurate and rapid methods for measuring antioxidant capacity in fruit and vegetable juices. On the other hand, ORAC assay is a
widely used procedure for measuring the antioxidant capacity of
biological samples, it is sensitive, precise and robust within accepted criteria (Ou, Hampsch-Woodill, & Prior, 2001), and was thus
included in the characterisation of the effects of UHPH-treatment
on apple juice.
Antioxidant capacity values were highest in the ORAC assay
(ORAC > TEAC > FRAP > DPPH). However, same tendency in the results was observed for the FRAP and DPPH test. In contrast, significant differences were observed by the TEAC and ORAC assay
(Fig. 2). R and low intensity UHPH treatments showed lower ORAC
& TEAC values than P and high intensity UHPH. This difference
among assays can be attributed to the fact that food antioxidant
capacity measurement depends on several factors, including the
nature of the technology, which free radical generator oxidants is
used, and the complexity of the molecular structure evaluated
(Frankel & Meyer, 2000; Rice-Evans, Miller, & Paganga, 1996).
DPPH, TEAC and FRAP methods are based on the same reaction
principle: single electron transfer. These assays measure the specic oxidant-reducing power not necessarily equivalent to the
antioxidant capacity. Nevertheless, DPPH method has been applied
to measure the antioxidant capacity in fruit and vegetables
although it seems less sensitive than the other methods for hydrophilic antioxidants (Gil, Tomas-Barberan, Hess-Pierce, Holcroft, &
Kader, 2000). The advantage of ORAC assay is that it is the only
one that combines the total inhibition time and the percentage
of the free radical damage by the antioxidant into a single value,
ensuring that all the antioxidants have reacted with the radical
100 MPA
200 MPA
300 MPA
bit pectolytic enzymes. van der Sluis, Dekker, Skrede, and Jongen
(2002) found that conventional processing of apple juices resulted
in great avonoid losses. Van Buren et al. (1976) found that chlorogenic acid concentrations in juices were lower when pulps or
juices had been allowed to undergo enzymatic oxidation (PPO
activity), being less than the observed for other avonoids. In this
sense, juice-processing conditions affect the polyphenol content.
In addition, the polyphenol content is determined by the variety, ripeness grade, climate and cultural conditions of apples used
to make the juice (Stracke, Rfer, Weibel et al., 2009; Tsao, Yang,
Young, & Zhu, 2003; van der Sluis, Dekker, de Jager, & Jongen,
2001).
UHPH has no effect on the ascorbic and dehydroascorbic acid
functionality, keeping the same activity as in R. However, the pasteurisation caused a signicant decrease in the total vitamin C content derived by the intensity and time of the thermal treatment
applied. The strongest thermal effect on vitamin C, observed in
the PA samples, reduced its content to around 88% of original value
(Table 3). In fact, vitamin C content is inversely correlated (97%,
P < 0.01) with the hydroxymethylfurfural concentration (a good index for thermal treatment) (Saldo et al., 2009).
Ascorbic acid content has an inuence on the antioxidant capacity of fruit juices; however, the dehydroascorbic acid does not and,
therefore, does not contribute to the total antioxidant capacity
(less than 1%) (Gardner, White, McPhail, & Duthie, 2000). This
means that ascorbic acid in apple juice just represents a minimal
fraction of the total antioxidant capacity. Vitamin C was correlated
inversely with FRAP, TEAC and DPPH antioxidant capacity assays.
For b-carotene signicant differences between UHPH treatments in function of Ti were observed. However, these differences
were subtle compared to thermal treatment. The losses could be
due to the fact that carotenoids are sensitive to light, acids and,
thermal treatment that promotes oxidation and structural changes
such a cistrans isomerization. According to Rodriguez-Amaya
(2003) oxidation depends on availability of oxygen, water activity,
presence of antioxidants, exposure to light, presence of metals, enzymes and severity of treatments (destruction of the cellular structure that protects the carotenoids, increase of surface area,
duration and temperature of heat treatment). The effect of UHPH
on carotenoids has not been intensely studied. However, it is supposed that oxidation reactions could have occurred during processing as was observed by Pereda, Ferragut, Quevedo, Guamis, and
Trujillo (2007) when lipid oxidation increased as a consequence
of UHPH treatment. The reactions occurring during carotenoid oxidation are not as well understood as lipid oxidation but it could initially involve epoxidation and the formation of apocarotenoids as a
result of the attack of terminal double bond, yielding low mass
compounds similar to those obtained in fatty acid oxidation (Rodriguez-Amaya, 2003).
BK
1.00E+04
5. Conclusion
5.00E+03
0.00E+00
453
50
Kinetic cycles (time)
100
Fig. 3. ORAC decay curve of uorescence of UHPH-treated samples. 100, 200 and
300 MPa at 20 C inlet temperature in comparison with a blank (BK). Values are
means of 3 replicates.
454
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