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

Galani, JHY orcid.org/0000-0003-4841-7414, Patel, JS, Patel, NJ et al. (1 more author) (2017) 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. Antioxidants, 6 (3). 59. ISSN 2076-3921

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
Keywords: fruits; vegetables; postharvest storage; phenolics; UPLC; antioxidants; principal component analysis
Dates:
  • Published: September 2017
  • Accepted: 22 July 2017
  • Published (online): 24 July 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 05 Sep 2018 10:49
Last Modified: 05 Sep 2018 10:49
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/antiox6030059

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