Cited by 407Phytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFood Nutrient Composition and Product Development

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Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables

Kevers, Claire, Falkowski, Michael, Tabart, Jessica, Defraigne, Jean-Olivier, Dommes, Jacques, Pincemail, Joël·2007·Journal of Agricultural and Food Chemistry

DOI 10.1021/jf071736j

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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.

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Authors: Kevers, C., Falkowski, M., Tabart, J., Defraigne, J.-O., Dommes, J., & Pincemail, J.
Affiliations: University of Liège (BE)
Plant Molecular Biology and Biotechnology Unit, B22, CEDEVIT (ASBL), Plant Biology Institute, B22, and CREDEC, Pathology Tower B23, University of Liège, Sart Tilman, B-4000 Liege, Belgium
Corresponding author: Kevers, Claire
ORCID: Kevers, Claire
Tabart, Jessica
Venue: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society (ACS)
Published: 2007-09-20
Volume: 55
Issue: 21
Pages: 8596-8603
ISSN: 0021-8561 (ISSN-L)
1520-5118
DOI: 10.1021/jf071736j
OpenAlex: W1966762344
Cited by: 406
References: 48
Citations by year: 2026: 10 · 2025: 18 · 2024: 16 · 2023: 26 · 2022: 24 · 2021: 29 · 2020: 18 · 2019: 21 · 2018: 25 · 2017: 21 · 2016: 28 · 2015: 20 · 2014: 26 · 2013: 30 · 2012: 20
FWCI: 10.12
Type: journal article
Language: en
Open access: closed
Locations: Journal of Agricultural and Food Chemistry (publishedVersion)
PubMed (publishedVersion)
ORBi (University of Liège) (submittedVersion)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: antioxidant capacity, fruit and vegetable storage, postharvest quality, total phenolic compounds, vitamin C, flavonols, anthocyanins, strawberry, black grapes, banana, broccoli, fruit spoilage
MeSH terms: Antioxidants, Food Preservation, Fruit, Time Factors, Vegetables

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Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables

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