Vegetables antioxidant losses during industrial processing and refrigerated storage

Murcia, María Antonia; Jiménez Monreal, Antonia María; Martínez-Tomé, Magdalena

Publication:
Vegetables antioxidant losses during industrial processing and refrigerated storage

dc.contributor.author	Murcia, María Antonia
dc.contributor.author	Jiménez Monreal, Antonia María
dc.contributor.author	Martínez-Tomé, Magdalena
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-09-06T07:45:57Z
dc.date.available	2024-09-06T07:45:57Z
dc.date.issued	2009-10
dc.description	© 2009 Elsevier Ltd.This document is the Published version of a Published Work that appeared in final form in Food Research International. To access the final edited and published work see https://doi.org/10.1016/j.foodres.2009.04.012
dc.description.abstract	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	es
dc.format	application/pdf	es
dc.format.extent	7	es
dc.identifier.citation	Food Research International, 2009, Vol. 42, N. 8, pp. 1046–1052
dc.identifier.doi	https://doi.org/10.1016/j.foodres.2009.04.012
dc.identifier.issn	Print: 0963-9969
dc.identifier.issn	Electronic: 1873-7145
dc.identifier.uri	http://hdl.handle.net/10201/143669
dc.language	eng	es
dc.publisher	Elsevier
dc.relation	Spanish Ministry of Education and Science, Ref. No. AGL 2004-03716.	es
dc.relation.publisherversion	https://www.sciencedirect.com/science/article/pii/S0963996909001306#aep-acknowledgment-id24
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Fresh vegetables	es
dc.subject	Antioxidant activity
dc.subject	Free radicals
dc.subject	Storage
dc.subject	Refrigerated
dc.subject	Frozen and canned
dc.title	Vegetables antioxidant losses during industrial processing and refrigerated storage	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es