Effect of freezing on antioxidative properties of selected fruits
2010
Drozdz, I. | Lakomiec, A. | Tuszynski, T.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Technologii Fermentacji i Mikrobiologii Technicznej
The aim of this studies was to determinate the antioxidants capacity fresh and frozen fruits. This studies shows that wild berries are excellent sources of antioxidants. The highest level of phenolics and antioxidant capacities had bilberries among the commercial frozen fruits and wild strawberries among the fresh and domestic frozen fruits. This results also indicates that freezing not results in significant losses of vitamin C. The effects of freezing on phenolics contents of berries are variable
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