Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity

It is of paramount importance for consumers, scientists and industrialists to understand how low-temperature storage of food items affects their bioactive compounds and properties. This study evaluated the effects of cold storage on total phenolics (TP), phenolic acids profile (PA), total anthocyani...

Descripción completa

Detalles Bibliográficos
Autores principales: Galani, Joseph H. Y., Patel, Jalpesh S., Patel, Nilesh J., Talati, Jayant G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618087/
https://www.ncbi.nlm.nih.gov/pubmed/28737734
http://dx.doi.org/10.3390/antiox6030059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618087/
https://www.ncbi.nlm.nih.gov/pubmed/28737734
http://dx.doi.org/10.3390/antiox6030059

Ejemplares similares