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...

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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

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