The impact of food processing on antioxidants in vegetable oils, fruits and vegetables

Lindley, M. G.

doi:10.1016/s0924-2244(98)00050-8

Cited by 141 publications

(99 citation statements)

References 15 publications

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“…However, the many changes that happen in fruit and vegetables during harvesting, handling and processing can affect antioxidant status (Lindley, 1998). Klein (1987) reviewed the nutritional consequences of minimal processing on fruit and vegetables and concluded that conditions able to maintain desirable sensory characteristics will also preserve nutrients.…”

Section: Nutritional Content Of Minimally Processed Vegetablesmentioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

860

524

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Section: Nutritional Content Of Minimally Processed Vegetablesmentioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

860

524

View full text Add to dashboard Cite

“…The occurrence of such oxidative damage may be a significant causative factor in the development of many chronic diseases, such as cancer and cardiovascular diseases (Lindley, 1998;Papas, 1999). Several epidemiological studies have shown a negative association between intake of fruits and vegetables and certain diseases (Papas, 1999).…”

Section: Issn: 2319-7706 Volume 7 Number 02 (2018)mentioning

confidence: 99%

Effect of Cooking on Total Antioxidant Activity, Polyphenols and Flavanoid Content in Commonly Consumed Vegetables

Geetha¹,

Hulamani²,

Shivaleela³

2018

Int.J.Curr.Microbiol.App.Sci

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“…Data on the concentration and retention of bioactive compounds in minimally processed fruit and vegetables are sparse (Lindley, 1998). Fresh cut tissues are exposed to oxidative stress that can cause membrane damage and alter the composition and concentration of antioxidant compounds, including carotenoids (Chen and Djuric, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effects of Cutting and Maturity on Lycopene Concentration of Fresh-Cut Tomatoes During Storage at Different Temperatures

Lana¹,

Dekker²,

Linssen³

et al. 2005

Acta Hortic.

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To investigate the changes in lycopene concentration of fresh-cut tomato during storage, tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C. To assess the effect of cutting, intact fruit were stored in an additional experiment at 5°C. Cutting did not change the accumulation of lycopene in fruit stored at 5°C, compared to intact fruit. The lycopene concentration of the tomato slices stored at different temperatures showed net increases of lycopene concentration for all maturity stages tested at temperatures of 8°C and higher. At lower temperatures no increases or small decreases were observed. The lycopene concentration was considered to be the net result of production and degradation of lycopene. Kinetic models for different pathways were tested. The reaction rate constant for lycopene formation at 8°C was estimated at 2.16 ± 0.24 · 10 -2 µg/mg.day. The estimated activation energy for the lycopene formation (92.4 ± 7.3 kJ/mol) indicates that this process is highly dependent on temperature. The degradation rate constant was estimated at 2.99 ± 0.61 · 10 -2 (1/day) and, over the temperature range studied, the degradation rate was not dependent on temperature.

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The impact of food processing on antioxidants in vegetable oils, fruits and vegetables

Cited by 141 publications

References 15 publications

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Effect of Cooking on Total Antioxidant Activity, Polyphenols and Flavanoid Content in Commonly Consumed Vegetables

Effects of Cutting and Maturity on Lycopene Concentration of Fresh-Cut Tomatoes During Storage at Different Temperatures

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