AI Article Synopsis
- The study examined how high-pressure processing (HPP) affects polyphenol content and antioxidant activity in plantain pulp using different pressure settings and durations.
- HPP inhibited polyphenoloxidase activity and led to significant increases in extractable polyphenol content and antioxidant activity, with the most effective results observed at certain pressure and time combinations.
- Key polyphenols identified include catechin, quercetin, and gallic acid, suggesting that HPP is a viable method to enhance beneficial compounds in plantains.
Article 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 dry weight) and the proportion of NEPP that contained hydrolysable PPs (91.12 g gallic acid equivalents kg dry weight with high AOX. The identified PPs included catechin, quercetin, gallic and hydroxybenzoic acids.
Conclusion: 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.
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