A novel application of pulsed electric field (PEF) processing for improving glutathione (GSH) antioxidant activity

作者：Wang, Jia; Wang, Ke; Wang, Ying; Lin, Songyi^*; Zhao, Ping; Jones, Gregory

来源：Food Chemistry, 2014, 161: 361-366.

DOI：10.1016/j.foodchem.2014.04.027

• Pulsed electric field (PEF)
• Glutathione (GSH)
• Response surface methodology (RSM)
• Improvement antioxidant activity
• Analysis of structure and functional groups

Glutathione (GSH) was treated by pulsed electric field (PEF) processing to investigate its effect on antioxidant activity. The antioxidant activity of GSH was evaluated using 2,2-diphenyl-1-picrylhydrazy (DPPH) radical inhibition. A Box-Behnken design (BBD) with three independent variables, which were concentration, electric field intensity and pulse frequency was used to establish the regression equation of second-order response surface. Optimal conditions were as follows: GSH concentration 8.86 mg/mL, electric field intensity 9.74 kV/cm and pulse frequency 2549.08 Hz. The DPPH radical inhibition increased from 81.83% to 97.40%. Near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) were used to analyse the change of structure and functional groups of GSH.

• 出版日期2014-10-15
• 单位吉林大学