Piga, Antonio <1965- > and Nicoli, Maria Cristina and Vacca, Vincenzo and Agabbio, Mario Carlo Salvatore (2000) Effetto di diversi interventi tecnologici sulle proprietà antiossidanti di derivati agrumari. In: Ricerche e innovazioni nell'industria alimentare: atti del 4. Congresso italiano di scienza e tecnologia degli alimenti (CISETA), 16-17 settembre 1999, Cernobbio, Italia. Pinerolo, Chiriotti Editori. p. 836-844. ISBN 978-88-85022-73-1. Conference or Workshop Item.
Recent studies clearly indicate the existence of a highly negative correlation between intake of fruits and vegetable and the development of degenerative diseases.
A number of bio-active constituents of these foods, such as the natural antioxidants, may account for these effects. Although many studies have been carried out to elucidate
how antioxidants act in protecting health, little is known about the influence of processing and storage on content, activity and bio-availability of these compounds.
It is worth considering that most of fruits and vegetables are subjected to processing and storage, prior to consumption.
In this paper results on changes of overall antioxidants properties of the aqueous phase of some citrus derivatives upon different processing and storage conditions
are shown. Results indicate that, despite a considerable loss of ascorbic acid, the overall antioxidant properties of the products were scarcely affected by the different technological operations adopted. The possible role of phenols compounds in maintaining high values of antioxidant activity is elucidated.
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