ORBi: Kevers Claire - Evolution of antioxidant capacity during storage of selected fruits and vegetables

Reference : Evolution of antioxidant capacity during storage of selected fruits and vegetables


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Agriculture & agronomy Life sciences : Biotechnology Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/4315

Title :	Evolution of antioxidant capacity during storage of selected fruits and vegetables
Language :	English
Author, co-author :	Kevers, Claire [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 [Université de Liège - ULg > Département des sciences biomédicales et précliniques > Biochimie générale]
	Dommes, Jacques [Université de Liège - ULg > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales >]
	Pincemail, Joël [Centre Hospitalier Universitaire de Liège - CHU > > Chirurgie cardio-vasculaire >]
Publication date :	17-Oct-2007
Journal title :	Journal of Agricultural and Food Chemistry
Publisher :	Amer Chemical Soc
Volume :	55
Issue/season :	21
Pages :	8596-8603
Audience :	International
ISSN :	0021-8561
City :	Washington
Keywords :	[en] antioxidant ; ascorbic acid ; flavonoids ; flavonols ; fruits ; phenolics ; storage ; vegetables
Abstract :	[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.
Target :	Researchers ; Professionals
Permalink :	http://hdl.handle.net/2268/4315
DOI :	10.1021/jf071736j

File(s) associated to this reference

Fulltext file(s):

	File	Commentary	Version	Size	Access
Restricted access	JAFC2007.pdf	No commentary	Publisher postprint	171.87 kB	Request copy

All documents in ORBi are protected by a user license.

Dspace v1.5