Nutritional and technological reasons for evaluating the antioxidant capacity of vegetable products

Auteur(s) :
Bacchiocca M., Ninfali P., Biagiotti E.
Date :
Déc, 2005
Source(s) :
ITALIAN JOURNAL OF FOOD SCIENCE. #18:2 p209-217
Adresse :
Addresses: Ninfali P (reprint author), Univ Urbino, Ist Chim Biol G Fornaini, Via A Saffi 2, I-61029 Urbino PU Italy Univ Urbino, Ist Chim Biol G Fornaini, I-61029 Urbino PU Italy E-mail Addresses: p.ninfali@uniurb.it

Sommaire de l'article

Language: English
Abstract: Oxygen Radical Absorbance Capacity (ORAC), phenolic and flavonoid determinations were performed on « ready-to-eat » fresh or cooked vegetables, sprouts, frozen vegetables and fresh and dehydrated fruit. The peel and pulp of fresh fruit was compared as well. In the minimally processed vegetables, the reduction of phenolic and ORAC values ranged from 10 to 40% in comparison with the fresh vegetables; a reduction of 80% was found in frozen vegetables, depending on the texture of the vegetable and the consequent blanching time. Some sprouts were shown to possess a high ORAC and can be considered useful ingredients to increase the antioxidant capacity of salads. Dry fruit showed a 25-55% decrease in ORAC when compared with fresh fruit. In two cultivars of apple and pear the ORAC value of the peel was 6-9 fold higher than that of the pulp. The results are discussed from the standpoint of nutritional value and quality of the processing technology used.
Author Keywords: antioxidant capacity; dehydrated fruits; flavonols; frozen vegetables; phenols; « ready-to-eat » vegetables; sprouts
KeyWords Plus: PHENOLIC-COMPOUNDS; VITAMIN-C; FRESH; FLAVONOIDS; SPROUTS; FRUITS; ASSAYS

Source : Pubmed
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