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Minimal processing of fruit and vegetables: influence of concentration and activity of some naturally occurring antioxidants in orange derivatives

Nicoli, Maria Cristina and Piga, Antonio <1965- > and Vacca, Vincenzo and Gambella, Filippo and D'Aquino, Salvatore and Agabbio, Mario Carlo Salvatore (2000) Minimal processing of fruit and vegetables: influence of concentration and activity of some naturally occurring antioxidants in orange derivatives. In: Dietary anticarcinogens and antimutagens: chemical and biological aspects: proceedings of the food and cancer prevention III meeting, 5-8 September 1999, Norwich, United Kingdom. Cambridge, The Royal Society of Chemistry. p. 279-282. ISBN 0-85404-815-4. Conference or Workshop Item.

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Nutritional factors are widely proved to be critical for human health. Overwhelming, evidence from epidemiological studies showed that diets rich in fruit and vegetables are associated with a reduced risk of degenerative diseases. This is attributed to the fact that these foods may provide an optimal mix of phytochemicals, such as antioxidants and their precursors. However, it is widely recognised that the health promoting capacity of fruit and vegetables strictly depends on their technological history. Processing is expected to affect content, activity and bio-availability of naturally occurring antioxidants. Although some experimental evidence has recently demonstrated that processing may have many effects, not always resulting in a loss of the health promoting capacity of fruit and vegetables, uncertainty still exists about the effective incidence of the various technological steps. This aspect, which is generally neglected or scarcely considered in present nutritional and epidemiological studies, is of great importance, considering that only a small amount of fruit and vegetables are consumed as fresh, whilst most of them need to be processed for safety, quality and economic reasons. Thus, investigation on the effects of processing on the activity of naturally occurring antioxidants is a key factor in order to find out the best technological conditions for preserving the above cited beneficial properties and to achieve a correct interpretation of data on dietary habits and human health. In the present investigation fresh and pasteurised orange juices, chosen by virtue of their high content in naturally occurring antioxidants and their widespread consumption, were considered. The changes in ascorbic acid concentration and in the overall antioxidant properties during juice preparation and storage, the latter carried out under different temperature conditions, were studied.

Item Type:Conference or Workshop Item (Poster)
ID Code:1653
Uncontrolled Keywords:Orange juices, antioxidants concentration, preservation of nutritional factors, storage
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/09 Meccanica agraria
Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Ingegneria del territorio
002 Altri enti e centri di ricerca del Nord Sardegna > CNR-Consiglio Nazionale delle Ricerche > Istituto di genetica delle popolazioni, Alghero
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:The Royal Society of Chemistry
Publisher Policy:Depositato per gentile concessione della Royal Society of Chemistry
Deposited On:18 Aug 2009 10:05

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