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Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.
Crit Rev Food Sci Nutr 2015; 55(7):887-919CR

Abstract

Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.

Authors+Show Affiliations

a Department of Food Science and Technology , University of Nebraska , Lincoln , NE , USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

24915381

Citation

Nayak, Balunkeswar, et al. "Effect of Processing On Phenolic Antioxidants of Fruits, Vegetables, and Grains--a Review." Critical Reviews in Food Science and Nutrition, vol. 55, no. 7, 2015, pp. 887-919.
Nayak B, Liu RH, Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Crit Rev Food Sci Nutr. 2015;55(7):887-919.
Nayak, B., Liu, R. H., & Tang, J. (2015). Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Critical Reviews in Food Science and Nutrition, 55(7), pp. 887-919. doi:10.1080/10408398.2011.654142.
Nayak B, Liu RH, Tang J. Effect of Processing On Phenolic Antioxidants of Fruits, Vegetables, and Grains--a Review. Crit Rev Food Sci Nutr. 2015;55(7):887-919. PubMed PMID: 24915381.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. AU - Nayak,Balunkeswar, AU - Liu,Rui Hai, AU - Tang,Juming, PY - 2014/6/11/entrez PY - 2014/6/11/pubmed PY - 2016/4/8/medline KW - Anthocyanin KW - antioxidant activity KW - flavonoids KW - food processing KW - phenolics KW - phytochemicals SP - 887 EP - 919 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 55 IS - 7 N2 - Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/24915381/Effect_of_processing_on_phenolic_antioxidants_of_fruits_vegetables_and_grains__a_review_ L2 - http://www.tandfonline.com/doi/full/10.1080/10408398.2011.654142 DB - PRIME DP - Unbound Medicine ER -