Reference : Evolution of antioxidant capacity during storage of selected fruits and vegetables
Scientific journals : Article
Life sciences : Food science
Life sciences : Biotechnology
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/4315
Evolution of antioxidant capacity during storage of selected fruits and vegetables
English
Kevers, Claire mailto [Université de Liège - ULg > 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 mailto [Université de Liège - ULg > Département des sciences biomédicales et précliniques > Biochimie générale]
Dommes, Jacques mailto [Université de Liège - ULg > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales >]
Pincemail, Joël mailto [Centre Hospitalier Universitaire de Liège - CHU > > Chirurgie cardio-vasculaire >]
17-Oct-2007
Journal of Agricultural and Food Chemistry
Amer Chemical Soc
55
21
8596-8603
Yes (verified by ORBi)
International
0021-8561
Washington
[en] antioxidant ; ascorbic acid ; flavonoids ; flavonols ; fruits ; phenolics ; storage ; vegetables
[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.
Researchers ; Professionals
http://hdl.handle.net/2268/4315
10.1021/jf071736j

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