2013•Chinese Journal of High Pressure PhysicsRequires access

Effects of Dynamic High-pressure Microfluidization Treatment on Vitamin C,the Total Polyphenol Content and the Antioxidant Activity of Pineapple Juice

Li T

Abstract

The effect of dynamic high-pressure microfluidization(DHPM)treatment on vitamin C,the total polyphenol content and the antioxidant activity of fresh pineapple juice was studied.Results indicated that the vitamin C content decreased after DHPM treatment.Under the pressure of 30MPa,the loss of vitamin C was most.The total polyphenol content in fresh pineapple juice showed different degree of reduction after DHPM treatment.Under the pressure of 60MPa,the total polyphenol content was the lowest,which was about 383.19mg/L.The antioxidant capacity of pineapple juice decreased after the different DHPM pressure treatment compared to the untreated one by phosphomolybdenum method and ferric reducing/antioxidant power assay.

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Key concepts: Polyphenol, Antioxidant, Vitamin C, Food science, Chemistry, Antioxidant capacity, Ferric, Biochemistry