Vegetables antioxidant losses during industrial processing and refrigerated storage

• Published in: Food research international Vol. 42; no. 8; pp. 1046 - 1052
• Main Authors: Antonia Murcia, M a, Jiménez, Antonia M a, Martínez-Tomé, Magdalena
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.10.2009; Elsevier
• Subjects: Allium cepa; Allium sativum; Antioxidant activity; Antioxidants; Asparagus; Biological and medical sciences; Brassica; Broccoli; canned vegetables; Carrots; chemical composition; Cucumbers; Daucus; food analysis; Food engineering; Food industries; food nutrient losses; food storage; free radical scavengers; Free radicals; Freezing; Fresh vegetables; Frozen; Frozen and canned; frozen storage; frozen vegetables; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Phaseolus vulgaris; raw vegetables; Refrigerated; Refrigerators; shelf life; Spinacia oleracea; Storage; storage quality; storage time; Vegetables; Zea mays; Fresh vegetables; Frozen and canned; Free radicals; Storage; Refrigerated; Antioxidant activity; Vegetables; Antioxidant; Free radical; Refrigerated storage; Food preservation; Frozen product; Refrigeration
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2009.04.012

Twenty-five vegetables (artichoke, asparagus, beetroot, broad bean, broccoli, Brussels sprout, carrot, cauliflower, celery, chicory, cucumber, eggplant, endive, garlic, green bean, leek, lettuce, maize, onion, pea, pepper, radish, spinach, Swiss chard and zucchini) were used to evaluate their antioxidant activity. All fresh vegetables studied were able to scavenge lipoperoxyl and hydroxyl radicals. All the vegetables also presented good total capacity antioxidant by TEAC assay except cucumber, endive, carrot and zucchini. Vegetables stored (7 days) in a home refrigerator recorded the same antioxidant activity as fresh samples, except cucumber and zucchini (lipid peroxidation) and broccoli, Brussels sprout and leek (TEAC). Canned vegetables showed a more pronounced loss of antioxidant activity than frozen vegetables compared with fresh vegetables. During the shelf life of the processed vegetables (8 months for frozen and 18 months for canned vegetables), some products showed losses (19–48%) of their lipoperoxyl radical scavenging capacity and total antioxidant activity.