Antioxidant activity in tomato (Lycopersicon esculentum Mill.) and Broccoli (Brassica oleracea var. Italica L.) cultivars - Effects of maturity and storage conditions

Acta Horticulturae

Volumn 744, Issue , 2007, Pages 381-386

  Wold, A B ^a   Hansen, M ^a   Haffner, K ^a   Blomhoff, R ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b UNIVERSITY OF OSLO   (Norway)

Author keywords

Controlled atmosphere; FRAP assay; Ripening; Vitamin C

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA; LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 70449124034     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2007.744.43     Document Type: Conference Paper

References (15)

1. Benzie, I. F. F. and Strain, J. J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 239: 70-76.
2. Halvorsen, B. L., Holte, K., Myhrstad, M., Barikmo, E., Hvattum, E., Remberg, S. F., Wold, A.-B., Haffner, K., Andersen, L. F., Moskhaug, J.Ø., Jacobs, D. R. and Blomhoff, R. 2002. A systematic screening of total antioxidants in dietary plants. J. Nutr. 132: 461-471.
3. Kalt, W. 2005. Effects of production and processing factors on major fruits and vegetable antioxidants. J. Food Sci. 70: R11-R19.
4. Kurilich, A. C., Tsau, G. J., Brown, A., Howard, L., Klein, B. P., Jeffery, E. H., Kushad, M., Walling, M. A. and Juvik, J. A. 1999. Carotene, tocopherol and ascorbate in subspecies of Brassica oleracea. J. Agric. Food Chem. 47: 1576-1581.
5. Kurilich, A. C., Jeffery, E. H., Juvik, J. A., Wallig, M. A. and Klein, B. P. 2002. Antioxidant capacity of different broccoli (Brassica oleracea) genotypes using the Oxygen Radical Absorbance Capacity (ORAC) assay. J. Agric. Food Chem. 50: 5053-5057.
6. Leja, M., Mareczek, A., Starzyńska, A. and Rożek, S. 2001. Antioxidant ability of broccoli flower buds during short-term storage. Food Chem. 72: 219-222.
7. Leonardi, C., Ambrosino, P., Esposito, F. and Fogliano, V. 2000. Antioxidant activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. J. Agric. Food Chem. 48: 4723-4727.
8. Ness, A. R. and Powles, J. W. 1997. Fruit and vegetables, and cardiovascular diseases: A review. Int. J. Epidemiol. 26: 1-13.
9. Paradis, C., Castaigne, F., Desrosier, T., Fortin, J., Rodrigue, N. and Willemot, C. 1996. Sensory, nutrient and chlorophyll changes in broccoli florets during controlled atmosphere storage. J. Food Quality. 19: 303-316.
10. Pellegrini, N, Serafini, M., Colombi, B., Del Rio, B., Salvatore, S., Bianchi, M. and Brighenti, F. 2003. Total antioxidant capacity of plant foods, beverages, and oils consumed in Italy assessed by three different in vitro assays. J. Nutr. 133: 2812-2819.
11. Steinmetz, K. A. and Potter, J. D. 1996. Vegetables, fruit and cancer prevention: A review. J. Am. Diet. Assoc. 96: 1027-1039.
12. Toivonen, P. M. A. and Sweeney, M. 1998. Differences in chlorophyll loss at 13°C for two broccoli (Brassica oleracea L.) cultivars associated with antioxidant enzyme activities. J. Agric. Food Chem. 46: 20-24.
13. Williams, R. C., Baker, D. R. and Schmidt, J. A. 1973. Analyses of water-soluble vitamins by high speed ion exchange chromatography. J. Chromatogr. Sci. II. 65: 791-795.
14. Wold, A.-B., Rosenfeld, H. J., Holte, K., Baugerød, H., Blomhoff, R. and Haffner, K. 2004. Colour of postharvest ripened and vine ripened tomatoes (Lycopersicon esculentum Mill.) as related to total antioxidant capacity and chemical composition. Int. J. Food Sci. Technol. 39: 295-302.
15. Wu, X., Beecher, G. B., Holden, J. M. Haytowitz, D. B., Gebhardt, S. E. and Prior, R. L. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem. 52: 4026-4037.