Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables

Abstract

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.

Comparative Evaluation of the Phytochemical Constituents and the Antioxidant Activities of Five Moroccan Pepper Varieties (Capsicum Annuum L.)

“…3). These results are in agreement with those reported by Kevers et al 37 for red, yellow and green peppers (296, 284 and 215 mg/100g, respectively). The Yellow pepper presented a total polyphenol content of 329 mg GAE/100 g FW for ethanolic extract.…”

Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation

“…This behavior has been previously reported in the literature. The flavonoid content of fruits increased or kept unchanged during ripening or storage, but during senescence, most flavonoids decreased (KEVERS et al, 2007).…”

“…However, it is important to consider that AE depends not only on carotenoids, but also on other bioactive compounds present in the fruit. Kevers et al (2007) reported a relationship between the antiradical efficiency and the phenolic content in different fruits, so it is possible that these compounds and carotenoids have a significant influence on the AE in fruits treated at 15 MPa.…”

Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.)

“…Harvest time is essential to get a high quality fruit with storage potential. Some physiological properties can be affected by cultivar; agronomic condition and maturity stage [8]. Harvest date has also influence on fruit sensorial quality.…”