The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.
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.
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In the citing paper
“Banana peel ( Musa paradisiaca L ) contains flavonoid compounds which act as an antioxidant.”
From Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant (2022) · cites this paper as Kevers et al., 2007
In the citing paper
“Flavonoid compounds such as myricetin, quercetin, cyanidin and are also contained in banana peels (Kevers et al., 2007).”
From Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant (2022) · cites this paper as Kevers et al., 2007
Citations
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Cited by
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Items 401–407 of 407
How does the nutritional quality of fresh fruit and vegetables change during storage?
Carlin, F., Amiot-Carlin, M.-J., Aubert, C. C., Berrocal, C., Bureau, S., Calvarin, J., Charles, F., Bourvellec, C. L., & Jm, L. (2026) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2026.2687771
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Advancing the application of micro-nano bubble technology for postharvest management of banana fruit
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Metadata
- 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
- 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
- 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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