Pulsed electric field (PEF) treatments of liquid samples are gaining attention as an alternative method to pasteurization. The electric fields that are applied create an electrical potential across the membranes of biological cells, which cause structural damage and, eventually, cell death. This means that PEF can be used for the non-thermal inactivation of microorganisms. Studise have shown that neither phenolic content nor antioxidant capacity are affected by field intensities of 1,3 and 5k V/cm (n=30 pulses). The fact that TAC was not affected suggests that PEF treatments do not contribute to the formation of radicals (Schilling et al.2007) .When this method is applied industrially, ascorbic acid is often added to the products before processing. The addition of ascorbic acid may be part of the reason why phenolic compounds are not affected by the various electric fields.