Effect of high pressure and treatment time on nutraceuticals and antioxidant properties of Lonicera japonica Thunb

Abstract

Lonicera japonica Thunb. (LJ) was subjected to high pressure treatment at 400 MPa for different time (1, 5, 10, 20, and 40 min). High pressure treatment significantly increased chlorophyll contents in LJ without affecting its original color. Free phenolic and flavonoid contents in all high pressure-treated LJ samples were significantly higher than those of the control. Contents of major phenolic acids and flavonoids such as chlorogenic acid, caffeic acid, rutin, and luteolin were significantly increased by high pressure treatment probably due to the release of cell wall-bound phenolic compounds. Maximum contents of major phenolic acids and flavonoids were observed in LJ after high pressure treatment for 5 min except for quercetin. Antioxidant activities of LJ were significantly increased after high pressure treatment regardless of treatment time. In conclusion, high pressure treatment can be used in food industry to increase nutraceutical contents and antioxidant properties of LJ in a short time.