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

• Main Authors: Joseph H. Y. Galani (Author), Jalpesh S. Patel (Author), Nilesh J. Patel (Author), Jayant G. Talati (Author)
• Format: Book
• Published: MDPI AG, 2017-07-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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...