| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184208 | Food Chemistry | 2016 | 9 Pages |
•PEF accelerated the release of grape anthocyanins.•PEF improved the bioprotective capacity of grape juice.•The ability of grape juice in protecting Caco-2 cells against oxidative stress was evaluated.•Results from Caco-2 cells assay highly correlated with anthocyanins.
This study evaluated the health-promoting properties of Pinot Noir juices (Vitis vinifera L.) obtained at different maceration times after pulsed electric fields (PEF) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and human intestinal Caco-2 cells assays. Juice quality, anthocyanins, total phenolics and vitamin C were also determined. The evaluation of bioprotective capacity of the juice against H2O2-induced oxidative stress in Caco-2 cells was determined using biomarkers for cellular health and integrity: cell viability and lactate dehydrogenase (LDH) leakage. Compared to untreated grape juice, PEF pre-treatment on grapes enhanced the release of the major anthocyanin found in Pinot Noir, i.e. malvidin-3-O-glucoside (+224%). Increase in the content of total phenolic (+61%) and vitamin C (+19%) as well as improvement in the DPPH scavenging activity (+31%) and bioprotective capacity (+25% for cell viability and +30% for LDH leakage) were observed in grape juices following PEF treatment. Bioprotective capacity determined by the cellular biomarkers had significant linear correlations with malvidin-3-O-glucoside content (0.71 ⩽ r ⩽ 0.73) whereas DPPH scavenging activity was not well correlated with malvidin-3-O-glucoside (r = 0.30) and total phenolics (r = 0.30). Therefore, evaluation of the bioprotective capacities using Caco-2 cell assay performed in this study makes a novel contribution to the current knowledge that demonstrates the capability of PEF technology to produce plant-based foods with better phytochemical composition and exhibiting the capacity to protect cells from oxidative stress.
