CHANGES IN THE ANTIOXIDANT PROPERTIES OF FOODS IN RELATION TO PROCESSING AND STORAGE-CONDITIONS

Citation
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
Citations number
29
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
0019901X
Volume
36
Issue
362
Year of publication
1997
Pages
977 - 982
Database
ISI
SICI code
0019-901X(1997)36:362<977:CITAPO>2.0.ZU;2-Q
Abstract
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.