[en] Interest in the consumption of fresh fruits and vegetables is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. Among all of the selected fruits and vegetables, strawberries and black grapes have relatively high antioxidant capacities associated with high contents of total phenolic compounds, ascorbic acid, and flavonols. More interesting, the results of this study indicated that in most fruits and vegetables storage did not affect negatively the antioxidant capacity. Better, in some cases, an increase of the antioxidant capacity was observed in the days following their purchase, accompanied by an increase in phenolic compounds. In general, fruits and vegetables visually spoil before any significant antioxidant capacity loss occurs except in banana and broccoli. When ascorbic acid or flavonoids (aglycons of flavonols and anthocyanins) were concerned, the conclusions were similar. Their content was generally stable during storage.
Disciplines :
Food science Biotechnology Agriculture & agronomy
Author, co-author :
Kevers, Claire ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Falkowski, Michael
Tabart, Jessica ; Université de Liège - ULg > Sciences de la vie > Biologie moléculaire et biotechnologie végétales
Defraigne, Jean-Olivier ; Université de Liège - ULiège > Département des sciences biomédicales et précliniques > Biochimie générale
Dommes, Jacques ; Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Pincemail, Joël ; Centre Hospitalier Universitaire de Liège - CHU > Chirurgie cardio-vasculaire
Language :
English
Title :
Evolution of antioxidant capacity during storage of selected fruits and vegetables
Publication date :
17 October 2007
Journal title :
Journal of Agricultural and Food Chemistry
ISSN :
0021-8561
eISSN :
1520-5118
Publisher :
Amer Chemical Soc, Washington, United States - Washington
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