Abstract
A novel study has been optimized for the application of pulsed electric field (PEF) treatment (varying from 18 to 24 kV cm−1 for the duration 300–1,000 µs) on fresh emblica juice for extracting quercetin & ellagic acid which are considered as the major secondary metabolites in plant based foods. HPLC–PDA studies showed substantial increase (p < 0.05) in the PEF extracted levels of above metabolites in herb juice. It can be attributed to PEF induced vibrational disruption which increases the metabolic stress leading to emergence of these compounds. Both Raman and FTIR characterization, confirmed the presence of these in emblica juice. Electric field strength of 22 kV cm−1 was found to be optimum, where maximum cell disintegration index (0.79) was achieved during treatment time of 500 µs, which enhanced the amount of quercetin to about ninefolds and ellagic acid to about twofolds respectively, in comparison to untreated and thermally treated juice sample. However, a reverse trend was observed in thermally treated juice where degradation of the compounds (p < 0.05) was detected. Thus, PEF can be considered as a viable medium for extracting intracellular metabolites, thereby incrementing the functional potential of emblica juice.
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Acknowledgments
The authors gracefully thank Director, Central Scientific Instruments Organisation for providing infrastructural facilities. Also, authors extend their sincere appreciation to Jaswant Singh for the valuable assistance on PEF system.
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Vasudha Bansal declares that she has received the grant of senior research fellowship from University Grants Commission, New Delhi.
Anupma Sharma declares that she has no conflict of interest.
C Ghanshyam declares that he has no conflict of interest.
M L Singla declares that he has no conflict of interest.
This article does not contain any studies with human or animal subjects.
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Bansal, V., Sharma, A., Ghanshyam, C. et al. Optimization and characterization of pulsed electric field parameters for extraction of quercetin and ellagic acid in emblica officinalis juice. Food Measure 8, 225–233 (2014). https://doi.org/10.1007/s11694-014-9189-0
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DOI: https://doi.org/10.1007/s11694-014-9189-0