Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity

Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity

It is of paramount importance for consumers, scientists and industrialists to understand how low-temperature storage of food items affects their bioactive compounds and properties. This study evaluated the effects of cold storage on total phenolics (TP), phenolic acids profile (PA), total anthocyani...

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Bibliographic Details
Main Authors: Joseph H. Y. Galani, Jalpesh S. Patel, Nilesh J. Patel, Jayant G. Talati
Format: Article
Language:English
Published: MDPI AG 2017-07-01
Series:Antioxidants
Subjects:
fruits
vegetables
postharvest storage
phenolics
UPLC
antioxidants
principal component analysis
Online Access:https://www.mdpi.com/2076-3921/6/3/59

Internet

https://www.mdpi.com/2076-3921/6/3/59

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