Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage》.pdf

Food Chemistry 196 (2016) 654–664 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H O -induced oxidative 2 2 damage Sze Ying Leong a,b, Indrawati Oey a,⇑, David John Burritt b a Department of Food Science, University of Otago, Dunedin, New Zealand b Department of Botany, University of Otago, Dunedin, New Zealand a r t i c l e i n f o a b s t r a c t Article history: This research aimed to study the effect of pulsed electric field (PEF) processing on the bioprotective Received 6 May 2015 capacity of carrot purée for White Belgian, Yellow Solar, Nantes, Nutri Red and Purple Haze cultivars Received in revised form 13 August 2015 against H O -induced oxidative damage. The bioprotective capacity was determined using cell viability, 2 2 Accepted 29 September 2015 membrane integrity and nitric oxide (NO) production in a human Caco-2 cell culture assay. Total carote- noids, total anthocyanins, total vitamin C and total phenolics were also evaluated. Compared to the untreated purée, Purple Haze and Nutri Red processed at 303 kJ/kg completely increas