Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF)

Jesús Díaz-Rivas,Nuria Rocha-Guzmán,Claudia Gamboa-Gómez,Alfredo Rodríguez-Ramírez,Aurora Valdez-Fragoso,Martha Moreno-Jiménez,Rubén González-Laredo,José Gallegos-Infante

doi:10.3390/beverages4040081

Abstract

The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the present work was to evaluate chemical stability of polyphenols of infusions from Buddleja scordioides or Salvilla under thermal processing (concentrates) followed by HiPEF treatments. Buddleja infusions were prepared at 1% w/v of salvilla, heated, filtered and concentrated in a thin falling film evaporator. Three different HiPEF treatments were applied to Buddleja scordioides concentrated beverages. The percentage of pulse rate was 25 and 90%; output temperature, 18.3 ± 1 °C; and the frequency range, 100, 300 and 400 Hz. The feed flow was 0.5 L/h. DPPH radical scavenging assay, inhibition of Nitric Oxide activity and analysis of phenolic acids and flavonoids by UPLC-ESI-MS/MS were determined. ANOVA one-way analysis and Tukey test (p < 0.05) were used to analyze results. Concentration process increases the amount of flavonols; however, the use of HiPEF produces a minor reduction on antioxidant capacity. The use of HiPEF at 1000 kJ/kg and 1100 kJ/kg displays a similar profile on phenolic acids between HiPEF-treated beverages and concentrates, showing that the use of HiPEF may be a promissory technology in the processing practices of herbal infusions.

Highlights

An herbal infusion is a beverage obtained from the aerial parts of plants such as grasses, leaves, tree barks or roots, which has been poured into boiling water and let it still for few minutes [1].In the last decade, consumption of herbal infusions is an increasing prophylactic practice in Mexico and worldwide
Minor pH were observed in theinconcentrates and high-intensity pulsed electric fields (HiPEF)-treated concentrated no changes statisticalindifferences were observed the solid content between concentrates and beverages in comparison with the infusions
Minor changes in pH were observed in the concentrates and HiPEF-treated concentrated

Summary

Introduction

An herbal infusion is a beverage obtained from the aerial parts of plants such as grasses, leaves, tree barks or roots, which has been poured into boiling water and let it still for few minutes [1]. Consumption of herbal infusions (e.g., green tea, chamomile, etc.) is an increasing prophylactic practice in Mexico and worldwide. Beverages 2018, 4, 81 drinks herbal infusions as alternative medical treatment or for pleasure. Herbal infusions are rich in bioactive phytochemicals as polyphenols. These natural compounds share a significant high antioxidant and antiradical potential as deduced from a variety of biochemical methods such as the DPPH or nitric oxide inhibition assays [2,3,4]. Antioxidants are substances that delay the oxidation process, inhibiting chain reactions initiated by free radicals and playing an important role in chemoprevention [5]

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