Antioxidant propertias of fruit and vegetables
2000
Hribar, J. | Simcic, M. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
In the review article the influence of several technological procedures on total antioxidant activity of various fruits and vegetables is presented. The technological procedure can cause a decrease of the total antioxidant activity of the food in question due to decomposition of the naturally present antioxidants or because of synthesis of new substances with prooxidative properties. The increase of total antioxidative potential during technological processing is either due to formation of new potentially antioxidative substances or to enhancing the antioxidative potential of already present antioxidants. Complex foods are often produced by mixing different matrixes (water phase, lipid phase). The influence of such a processing on total antioxidative potential on complex food is as a rule unpredictable. Some simple technological processes known to enhance the total antioxidant value of food are described.
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