Antioxidant compounds in fruits and vegetables and changes during postharvest storage and processing

2011 ◽  
Vol 7 (1) ◽  
pp. 1-10 ◽  
Keyword(s):  
Fruits And Vegetables ◽  
Antioxidant Compounds ◽  
Postharvest Storage

scholarly journals Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables

2015 ◽  
Vol 8 (3) ◽  
pp. 292-305 ◽  
Author(s):  
María L. Flores-López ◽  
Miguel A. Cerqueira ◽  
Diana Jasso de Rodríguez ◽  
António A. Vicente
Keyword(s):  
Fruits And Vegetables ◽  
Edible Coatings ◽  
Postharvest Storage

The unique fatty acid and antioxidant composition of ostrich fern (Matteuccia struthiopteris) fiddleheads

2011 ◽  
Vol 91 (5) ◽  
pp. 919-930 ◽  
Author(s):  
John Delong ◽  
D. Mark Hodges ◽  
Robert Prange ◽  
Charles Forney ◽  
Peter Toivenon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fruits And Vegetables ◽  
Essential Fatty Acids ◽  
Dry Weight ◽  
Green Plant ◽  
Antioxidant Compounds ◽  
Eastern Canada ◽  
Tissue Samples ◽  
Freeze Dried

DeLong, J. M., Hodges, D. M., Prange, R. K., Forney, C. F., Toivenon, P. M. A., Bishop, M. C., Elliot, M. L. and Jordan, M. A. 2011. The unique fatty acid and antioxidant composition of ostrich fern ( Matteuccia struthiopteris ) fiddleheads. Can. J. Plant Sci. 91: 919–930. The purpose of this study was to investigate the health-promoting composition of ostrich fern (Matteuccia struthiopteris) fiddlehead tissue by focussing on its fatty acid and antioxidant content and antioxidant activity. The curled crosiers (fiddleheads) were harvested following emergence and before 10 cm growth from eight or nine sites in eastern Canada during 2008 and 2009. The crosiers were then refrigerated or kept on ice until cleaned, subsequently frozen in liquid nitrogen, and then stored at −85°C. All tissue samples (except those used for ascorbate analysis) were freeze-dried, ground in a ball mill and stored at −80°C until analyzed. The current study showed that fiddlehead tissue had an unusual fatty acid composition including γ-linolenic, dihomo-γ-linolenic, arachidonic and eicosapentanoeic acids. The concentration of the antioxidant compounds ascorbic acid [3.0 µmol g−1 dry weight (DW)], α- and γ-tocopherol (314 and 80.8 µg g−1 DW, respectively) and α- and β-carotene (43.8 and 122 µg g−1 DW, respectively) and the xanthophyll pigments violaxanthin (225 µg g−1 DW), zeaxanthin (127 µg g−1 DW) and lutein (238 µg g−1 DW), ranged from high to very high for green plant tissue. The phenolic compound content (51.6 mg gallic acid equiv. g−1 DW) was also high compared with other fruits and vegetables and was likely responsible for the elevated antioxidant activity (1529 µmol trolox equiv. g−1 DW; oxygen radical absorbing capacity assay) values recorded. Site differences were apparent for several of these measurements. Ostrich fern fiddlehead tissue appears to be a rich and unique source of antioxidant compounds, xanthophyll pigments and essential fatty acids.

scholarly journals Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2438
Author(s):  
Josemar Gonçalves de Oliveira de Oliveira Filho ◽  
Marcela Miranda ◽  
Marcos David Ferreira ◽  
Anne Plotto
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Food Storage ◽  
Antioxidant Compounds ◽  
Edible Coatings ◽  
New Strategy ◽  
Potential Strategy ◽  
Available Information ◽  
Better Than

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand

2020 ◽  
Vol 901 ◽  
pp. 3-9
Author(s):  
Sirirat Panich
Keyword(s):  
Antioxidant Activity ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Dehydration Process ◽  
Total Phenolic Compounds ◽  
Fruit And Vegetable ◽  
Total Polyphenols ◽  
Total Phenolic Compound

Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

scholarly journals Postharvest Storage Techniques and Quality Evaluation of Fruits and Vegetables for Reducing Food Loss

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1133
Author(s):  
Carmit Ziv ◽  
Elazar Fallik
Keyword(s):  
Food Quality ◽  
Quality Evaluation ◽  
Fruits And Vegetables ◽  
Public Awareness ◽  
Quality And Safety ◽  
Postharvest Storage ◽  
Human Diet ◽  
Food Loss ◽  
Nutritional Importance ◽  
Food Quality And Safety

Fresh fruits and vegetables have always made an important contribution to the human diet. Fruits and vegetables provide a variety of colors, shapes, flavors, aromas, and textures, but their full nutritional importance has only been explored and recognized recently as a result of the rising public awareness of food quality and safety [...]

scholarly journals Anti-Oxidants in Agriculture

2004 ◽  
pp. 195-200 ◽  
Author(s):  
Zsuzsanna Veres ◽  
Gábor Miklós Fári
Keyword(s):  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Research Work ◽  
Sour Cherry ◽  
Fruit And Vegetables ◽  
Antioxidant Compounds ◽  
The European Union ◽  
Genetic Stock ◽  
Green Pepper ◽  
The Future

Today’s programmes aiming at enhancement of fruit and vegetable consumption have been intensified. In the unanimous view of experts, different health problems, such as those of the immune system, inflammations, and even certain cancerous diseases can be prevented and/or cured with regular consumption of fresh (raw) fruit and vegetables. It is well-known fact that among the biologically valuable components, antioxidant compounds – C- and E vitamins, as well as carotinoides – play an important role. In this field, Hungary can expect success in the future since it has excellent plant genetic stock. Regretfully, national data banks regarding cultivation technology, cultivation areas or varieties for fruits and vegetables and their antioxidant contents do not exist in Hungary. Nevertheless, in connection with the so-called “Hungaricums” its existence would be of urgent necessity. Such excellent Hungarian products are – among others – a lot of sour cherry varietiles, the Szeged green pepper and the Makó onion. They enjoy high priority as “Hungaricums” even in the European Union and such activities that support these kinds of products should be enhanced by intense and consequent research work, which may prove their role as functional foods. Presently’ the USA leads in the research of antioxidant compounds of sour cherry, and so far 17 of these compounds have been found partly in Hungarian varieties. Similar research on green, and ‘pritamin’ peppers have not gone so far since they were limited only for seasoning paprika. In Hungary, studies on onion and garlic have not been performed. It should be mentioned that due to the continental climate, these products may be cultivated, consumed or processed only in a limited period. Taking this into consideration, processing and conserving methods are needed which make the consumption of these fruit and vegetables as functional food possible year-round. Scientific establishment of this set of questions is of current concern, because consumption of these products could have an important role in improving the health status of the Hungarian population in the future.

The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli

2019 ◽  
Vol 43 (7) ◽  
Author(s):  
Victoria Casajús ◽  
Andrea Reyes Jara ◽  
Gustavo Gergoff ◽  
María Gómez Lobato ◽  
Pedro Civello ◽  
...  
Keyword(s):  
Protein Content ◽  
Antioxidant Compounds ◽  
Postharvest Storage
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