Cr. Lerici et al., CHANGES IN THE ANTIOXIDANT PROPERTIES OF FOODS IN RELATION TO PROCESSING AND STORAGE-CONDITIONS, Industrie alimentari, 36(362), 1997, pp. 977-982
It is well known that natural antioxidants contained in many foods are
significantly lost as a consequence of processing and/or storage cond
itions. In the present paper, the changes in the antioxidant propertie
s of different foods, in relation with the processing and storage cond
itions adopted, were studied using different methods. Results showed t
hat processing and storage are not always responsible of a depletion i
n the antioxidant properties of foods. In fact, in some cases, these t
reatments can induce the formation of compounds with novel antioxidant
properties which can maintain or even enhance the overall antioxidant
potential of the products.