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Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables

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Abstract

Ultrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to increase the bioaccessibility of phenolic and antioxidant compounds. Overall, sonication (40 kHz, 250 W, 4 °C, 20 min) did not affect the main physicochemical parameters of tomato, lettuce, zucchini, and green and red pepper (p < 0.05). The polyphenolic content and antioxidant activity of digestive enzymatic extracts was higher than that of water:methanol extracts (p < 0.05). In addition, sonication resulted in increased bioaccessibility of phenolic compounds in lettuce and green pepper (p < 0.05), while no effect was observed for tomato, red pepper, and zucchini samples suggesting a matrix-dependent effect. The amount of phenolic compounds and antioxidants released by vegetables during a simulated gastrointestinal digestion may be higher than the one that can be expected from measurements in usual aqueous-organic extracts.

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Abbreviations

ROS:

Reactive oxygen species

RNS:

Reactive nitrogen species

US:

Ultrasound

TPC:

Total phenolic content

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

SSC:

Soluble solids content

TTA:

Titratable acidity

DW:

Dry weight

FRAP:

Ferric reducing antioxidant power

S.D.:

Standard deviations

ANOVA:

Analysis of variance

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Acknowledgements

The CERCA Programme (Generalitat de Catalunya) supported this study. T. Lafarga and I. Aguiló-Aguayo are in receipt of Juan de la Cierva (FJCI-2016-29541) and Ramon y Cajal (RYC-2016-19949) contracts, both funded by the Spanish Ministry of Economy, Industry, and Competitiveness.

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Authors and Affiliations

  1. IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003, Lleida, Catalonia, Spain

    Tomás Lafarga, Gloria Bobo, Silvia Villaró & Ingrid Aguiló-Aguayo

  2. Faculty of Agrotechnological Sciences, Autonomous University of Chihuahua, 31310, Chihuahua, Mexico

    Maria Janeth Rodríguez-Roque

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  1. Tomás Lafarga
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  2. Maria Janeth Rodríguez-Roque
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  3. Gloria Bobo
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  4. Silvia Villaró
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  5. Ingrid Aguiló-Aguayo
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Correspondence to Ingrid Aguiló-Aguayo.

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Lafarga, T., Rodríguez-Roque, M.J., Bobo, G. et al. Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables. Food Sci Biotechnol 28, 1713–1721 (2019). https://doi.org/10.1007/s10068-019-00618-4

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  • DOI: https://doi.org/10.1007/s10068-019-00618-4

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