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Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress

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Abstract

The objective of this study was to investigate the effect of different maceration times (0, 2, 4, 8 and 14 days) after pulsed electric field (PEF) processing (1.5 kV/cm, either at 15 or 70 kJ/kg) on the release of anthocyanins from Merlot grapes (Vitis vinifera) and the bioprotective potentials of grape juice against H2O2-induced oxidative stress using human intestinal Caco-2 cell culture model. Cell viability, lactate dehydrogenase membrane leakage and nitric oxide production in Caco-2 cells were used as biomarkers to indicate general cellular health and integrity that ultimately represent the bioprotective potentials of grape juice. The results showed that PEF at 70 kJ/kg was the most effective in accelerating the release of anthocyanins from grape skin. Furthermore, the amount and the type of anthocyanins being released varied as a result of combined effect of PEF processing intensity and maceration time. Linear correlations between anthocyanins and the bioprotective capacity markers (R 2 = 0.4–0.8) were found. Compared to the untreated Merlot, PEF treatment either at 15 or 70 kJ/kg reduced the maceration time from 14 to 8 and 2 days, respectively, to achieve similar degree of bioprotective effect. This implies the possibility of using combined PEF and maceration time to tailor the profile of bioactive compounds with the same bioprotective potentials.

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Acknowledgments

The research was funded by University of Otago Priming Partnership funding. The authors thank Villa Maria Estates winery for their in-kind provision of grapes throughout the study. SY Leong acknowledges University of Otago (UO) Doctoral Scholarship towards her PhD study. We also thank Vidya Kethireddy, Nerida Downes, Ian Ross, Sarah Henry, Jo’ann Ayers and Pui Yee Lee (Food Science, UO), Ian Stewart and Jenny Lyburn (Chemistry, UO) for their technical assistance.

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  1. Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054, New Zealand

    Sze Ying Leong & Indrawati Oey

  2. Department of Botany, University of Otago, PO Box 56, Dunedin, 9054, New Zealand

    Sze Ying Leong & David John Burritt

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  1. Sze Ying Leong
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  2. David John Burritt
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Leong, S.Y., Burritt, D.J. & Oey, I. Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress. Food Bioprocess Technol 9, 147–160 (2016). https://doi.org/10.1007/s11947-015-1604-y

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