Antioxidant compounds in fruits and vegetables and changes during postharvest storage and processing

Stewart Postharvest Review

Volumn 7, Issue 1, 2011, Pages

  Serrano, María ^a   Díaz Mula, Huertas M ^a   Valero, Daniel ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant activity; Carotenoids; Phenolics; Ripening; Storage; Vitamins

Indexed keywords

EID: 79954607135     PISSN: None     EISSN: 17459656     Source Type: Journal    
DOI: 10.2212/spr.2011.1.1     Document Type: Review

References (80)

1. Adams-Phillips L, Barry C and Giovannoni J. Signal transduction systems regulating fruit ripening. Trends in Plant Science 2004: 9: 331-338.
2. Giovannoni J. Genetic regulation of fruit development and ripening. Plant Cell 2002: 16: S170-S180.
3. Barry C and Giovannoni J. Ethylene and fruit ripening. Journal of Plant Growth Regulation 2007: 26: 143-159.
4. Valero D, Serrano M. Postharvest Biology and Technology for Preserving Fruit Quality. Boca Raton: CRC Press-Taylor & Francis; 2010.
5. Scalbert A, Manach C, Morand C, Rémésy C and Jiménez L. Dietary polyphenols and the prevention of diseases. Critical Review in Food Science and Nutrition 2005: 45: 287-306.
6. Nichenametla SN, Taruscio TG, Barney DL and Exon JH. A review of the effects and mechanisms of polyphenolics in cancer. Critical Review in Food Science and Nutrition. 2006: 46: 161-183.
7. Lister CE, Skinner MA and Hunter DC. Fruits, vegetables, and their phytochemicals for bone and joint health. Current Topics in Nutraceutical Research. 2007: 5: 67-82.
8. Saura-Calixto F and Goñi I. Antioxidant capacity of the Spanish Mediterranean diet. Food Chemistry 2006: 94: 442-447.
9. Asensi-Fabado MA and Munné-Bosh S. Vitamins in plants: occurrence, biosynthesis and antioxidant function. Trends in Plant Science 2010: 15: 582-592.
10. Wang S, Melnyk JP, Tsao R and Marcone MF. How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International 2011: 44: 14-22.
11. Daayf F and Lattancio V. Recent Advances in Polyphenol Research. Chinchester: Blackwell Publishing Ltd; 2008.
12. Crozier A, Jaganath IB and Clifford MN. Dietary phenolics: chemistry, bioavailability and effects on health. Natural Products Reports 2009: 26: 1001-1043.
13. Amarowicz R, Carle R, Dongowski G, Durzzo A, Galensa R, Kammerer D, Maiani G and Piskula MK. Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods. Molecular Nutrition & Food Research 2009: 53: S151-S183.
14. Fernández-Panchón MS, Villano D, Troncoso AM and García-Parrilla MC. Antioxidant activity of phenolic compounds: from in vivo results to in vitro evidence. Critical Review in Food Science and Nutrition 2008: 24: 649-671.
15. Halliwell B. Dietary polyphenols: good, bad, or indifferent for your health? Cardiovascular Research 2007: 73: 341-347.
16. Tucker G and Robards K. Bioactivity and structure of biophenols as mediators of chronic diseases. Critical Review in Food Science and Nutrition 2008: 48: 929-966.
17. Gil MI, Tomás-Barberán FA, Hess-Pierce B and Kader SA. Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. Journal of Agricultural and Food Chemistry 2002: 50: 4976-4982.
18. Cevallos-Casals BA, Byrne D, Okie WR and Cisneros-Zevallos L. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chemistry 2006: 96: 273-280.
19. Deepa N, Kaur C, George B, Singh B and Kapoor HC. Antioxidant constituents in some red sweet pepper (Capsicum annuum L.) genotypes during maturity. Lebensmittel Wissenschaft und-Technologie 2007: 40: 121-129.
20. Díaz-Mula HM, Zapata PJ, Guillén F, Castillo S, Martínez-Romero D, Valero D and Serrano M. Changes in physicochemical and nutritive parameters and bioactive compounds during development and on-tree ripening of eight plum cultivars: a comparative study. Journal of the Science of Food and Agriculture 2008: 88: 2499-2507.
21. Díaz-Mula HM, Castillo S, Martínez-Romero D, Valero D, Zapata PJ, Guillén F and Serrano M. Organoleptic, nutritive and functional properties of sweet cherry as affected by cultivar and ripening stage. Food Science and Technology International 2009: 15: 535-543.
22. Welch CR, Wu Q and Simon JE. Recent advances in anthocyanin analysis and characterization. Current Analytical Chemistry 2008: 4: 75-101.
23. Castañeda-Ovando A, Pacheco-Hernández ML, Páez-Hernández ME, Rodríguez JA and Galán-Vidal A. Chemical studies of anthocyanins: A review. Food Chemistry 2009: 113: 859-871.
24. Wang SY and Lin HS. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry 2000: 48: 140-146.
25. Gonzali S, Mazzucati A and Perata P. Purple as a tomato: towards high anthocyanin tomatoes. Trends in Plant Science 2009: 14: 237-241.
26. Krinsky NI and Johnson EJ. Carotenoid actions and their relation to health and disease. Molecular Aspects of Medicine 2005: 26: 459-516.
27. Voutilainen S, Nurmi T, Mursu J and Rissanen TH. Carotenoids and cardiovascular health. American Journal of Clinical Nutrition 2006: 83: 1265-1271.
28. Omoni AO and Aluko RE. The anti-carcinogenic and anti-atherogenic effects of lycopene: A review. Trends in Food Science and Technology 2005: 16: 344-350.
29. Lenucci MS, Cadinu D, Taurino M, Piro G and Dalessandro G. Antioxidant composition in cherry and high-pigment tomato cultivars. Journal of Agricultural and Food Chemistry 2006: 54: 2606-2613.
30. Cho YS, Yeum KJ, Chen CY, Beretta G, Tang G, Krinsky NY, Yoon S, Lee-Kim YC, Blumberg JB and Russell RM. Phytonutrients affecting hydrophilic and lipophilic antioxidant activities in fruits, vegetables and legumes. Journal of the Science of Food and Agriculture 2007: 87: 1096-1107.
31. Zingg JM. Vitamin E: An overview of major research directions. Molecular Aspects of Medicine 2007: 28: 400-422.
32. Ishikawa T, Dowdle J and Smirnoff N. Progress in manipulating ascorbic acid biosynthesis and accumulation in plants. Physiologia Plantarum 2006: 126: 343-355.
33. Serrano M, Zapata PJ, Guillén F, Martínez-Romero D, Castillo S and Valero D. Post-harvest ripening of tomato. In Tomatoes and Tomato Products. Edited byPreedy VR andWatson RR. Enfield: Science Publishers. 2008: pp. 67-84.
34. Serrano M, Zapata PJ, Castillo S, Guillén F, Martínez-Romero D and Valero D. Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments. Food Chemistry 2010: 118: 497-503.
35. Lee SK and Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology 2000: 20: 207-220.
36. Moreno DA, Carvajal M, López-Berenguer C and García-Viguera C. Chemical and biological characterisation of nutraceutical compounds of broccoli. Journal of Pharmaceutical and Biomedical Analysis 2006: 41: 1508-1522.
37. Cartea ME and Velasco P. Glucosinolates in Brassica foods: bioavailability in food and significance for human health. Phytochemistry Reviews 2008: 7: 213-229.
38. Traka M and Mithen R. Glucosinolates, isothiocyanates and human health. Phytochemistry Reviews 2009: 8: 269-282.
39. Lila MA and Raskin I. Health-related interactions of phytochemicals. Journal of Food Science 2005: 70: R20-R27.
40. Seifried HE, Anderson DE, Fisher EI and Milner JA. A review of the interactions among dietary antioxidants and reactive oxygen species. Journal of Nutritional Biochemistry 2007: 18: 567-579.
41. Serrano M, Valverde JM, Guillén F, Castillo S, Martínez-Romero D and Valero D. Use of Aloe vera gel coating preserves the functional properties of table grapes. Journal of Agricultural and Food Chemistry 2006: 54: 3882-3886.
42. Serrano M, Martínez-Romero D, Guillén F, Castillo S and Valero D. Maintenance of broccoli quality and functional properties during cold storage as affected by modified atmosphere packaging. Postharvest Biology and Technology 2006: 39: 61-68.
43. Sayyari M, Valero D, Babalar M, Kalantari S, Zapata PJ and Serrano M. Prestorage oxalic acid treatment maintained visual quality, bioactive compounds, and antioxidant potential after long-term storage at 2°C. Journal of Agricultural and Food Chemistry 2010: 58: 6804-6808.
44. Carbone K,Giannini B, Picchi V, Lo Scalzo R and Cecchini F. Phenolic composition and free radical scavenging ativity of different apple varieties in relation to the cultivar, tissue type and storage. Food Chemistry 2011: 127: 493-500.
45. Serrano M, Díaz-Mula HM, Zapata PJ, Castillo S, Guillén F, Martínez-Romero D, Valverde JM and Valero D. Maturity stage at harvest determines the fruit quality and antioxidant potential after storage of sweet cherry cultivars. Journal of Agricultural and Food Chemistry 2009: 57: 3240-3246.
46. Díaz-Mula HM, Zapata PJ, Guillén F, Martínez-Romero D, Castillo S, Serrano M and Valero D. Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars. Postharvest Biology and Technology 2009: 51: 354-363.
47. Schreiner M and Huyskens-Keil S. Phytochemicals in fruit and vegetables: Health promotion and postharvest elicitors. Critical Review in Plant Sciences 2006: 25: 267-278.
48. Mirdehghan SH, Rahemi M, Serrano M, Guillén F, Martínez-Romero D and Valero D. Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate. Journal of Agricultural and Food Chemistry 2006: 54: 8495-8500.
49. Jin P, Zheng Y, Tang S, Rui H and Wang CY. A combination of hot air and methyl jasmonate vapour treatment alleviates chilling injury of peach fruit. Postharvest Biology and Technology 2009: 52: 24-29.
50. Yahia EM, Soto-Zamora G, Brecht JK and Gardea A. Postharvest hot air treatment effects on the antioxidant system in stored mature-green tomatoes. Postharvest Biology and Technology 2007: 44: 107-115.
51. Schirra M, Palma A, D'aquino S, Angioni A, Minello EV, Melis M and Cabras P. Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) fruit. Journal of Agricultural and Food Chemistry 2008: 56: 455-560.
52. Vicente AR, Martínez GA, Chaves AR and Civello PM. Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage. Postharvest Biology and Technology 2006: 40: 116-122.
53. Cronje RB, Sivakumar D, Mostert PG and Korsten L. Effect of different preharvest treatment regimes on fruit quality of litchi cultivar 'Maritius'. Journal of Plant Nutrition 2009: 32: 19-29.
54. Ramezanian A, Rahemi M and Vazifehshenas MR. Effects of foliar application of calcium chloride and urea on quantitative and qualitative characteristics of pomegranate fruits. Scientia Horticulturae 2009: 121: 171-175.
55. Marín A, Rubio JS, Martínez V and Gil MI. Antioxidant compounds in green and red peppers as affected by irrigation frequency, salinity and nutrient solution composition. Journal of the Science of Food and Agriculture 2009: 89: 1352-1359.
56. Mahmud TMM, Eryani-Raqeeb AA, Omar SSR, Mohamed ZAR and Eryani AAR. Effects of different concentrations and applications of calcium on storage life and physicochemical characteristics of papaya (Carica papaya L.). American Journal of Agricultural and Biological Sciences 2008: 3: 526-533.
57. Mehta RA, Cassol T, Li N, Ali N, Handa AK and Mattoo AK. Engineered polyamine accumulation in tomato enhances phytonutrient content, juice quality, and vine life. Nature Biotechnology 2002: 20: 613-618.
58. Mirdehghan SH, Rahemi M, Serrano M, Guillén F, Martínez-Romero D and Valero D. The application of polyamines by pressure or immersion as a tool to maintain functional properties in stored pomegranates arils. Journal of Agricultural and Food Chemistry 2007: 55: 755-760.
59. Valero D, Martínez-Romero D and Serrano M. The role of polyamines in the improvement of the shelf life of fruit. Trends in Food Science and Technology 2002: 13: 228-234.
60. Khan AS, Singh Z, Abbasi NA and Swinny EE. Pre- or post-harvest applications of putrescine at low temperature storage affect fruit ripening and quality of 'Angelino' plum. Journal of the Science of Food and Agriculture 2008: 88: 1686-1695.
61. Vilaplana R, Valentines MC, Toivonen P and Larrigaudiére C. Antioxidant potential and peroxidative state of 'Golden Smoothee' apples treated with 1-methylcyclopropene. Journal of the American Society for Horticultural Science 2006: 131: 104-109.
62. Mozetič B, Simcĩč M and Trebsě P. Anthocyanins and hydroxycinnamic acids of Lambert Compact cherries (Prunus avium L.) after cold storage and 1-methylcyclopropene treatment. Food Chemistry 2006: 97: 302-309.
63. Jiang Y, Joyce DC and Terry LA. 1-Methylcyclopropene treatment affects strawberry fruit decay. Postharvest Biology and Technology 2001: 23: 227-232.
64. Wang B, Wang J, Feng X, Lin L, Zhao Y and Jiang W. Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango. Plant Growth Regulation 2009: 57: 185-192.
65. Amorós A, Pretel MT, Zapata PJ. Botella MA, Romojaro F and Serrano M. Use of modified atmosphere packaging with microperforated polypropylene films to maintain postharvest loquat quality. Food Science and Technology International 2008: 14: 95-103.
66. Singh SP and Rao DVS. Effect of modified atmosphere packaging (MAP) on the alleviation of chilling injury and dietary antioxidants levels in 'Solo' papaya during low temperature storage. European Journal of Horticultural Science 2005: 70: 246-252.
67. Díaz-Mula HM, Zapata PJ, Guillén F, Valverde JM, Valero D and Serrano M. Modified atmosphere packaging of yellow and purple plum cultivars. 2. Effect on bioactive compounds and antioxidant activity. Postharvest Biology and Technology 2011: In press.
68. Díaz-Mula HM, Martínez-Romero D,Castillo S, Serrano M and Valero D. Modified atmosphere packaging of yellow and purple plum cultivars. 1. Effect on organoleptic quality. Postharvest Biology and Technology 2011: In press.
69. Jones RB. The effects of postharvest handling conditions and cooking on anthocyanin, lycopene and glucosinolate content and bioavailability in fruits and vegetables. New Zealand Journal of Crop and Horticultural Science 2007: 35: 219-227.
70. Rickman JC, Barret DM and Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture 2007: 87: 930-944.
71. Howard LA, Wong AD, Perry AK and Klein BP. ß-Carotene and ascorbic acid retention in fresh and processed vegetables. Journal of Food Science 1999: 64: 929-936.
72. Chaovanalikit A and Wrolstad RE. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. Journal of Food Science 2004: 69: FCT67-FCT72.
73. Legua P, Hernández F, Díaz-Mula HM, Valero D and Serrano M. Quality, bioactive compounds and antioxidant activity of new flat-type peach and nectarine cultivars: A comparative study. Journal of Food Science 2011: In press.
74. Wu XW, Gu L, Holden J, Haytowiz DB, Gebhardt SE, Becher G and Prior RL. Development of a database for total antioxidant capacity in foods: a preliminary study. Journal of Food Composition and Analysis 2004: 17: 407-422.
75. Roy MK, Juneja LR, Isobe S and Tsushida T. Steam processed broccoli (Brassica oleraceae) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry 2009: 114: 263-269.
76. Goyal RK. Nutritive value of fruits, vegetables and their products. In: Postharvest Technology of Fruits and Vegetables. Edited by Verma LR and Joshi VK. New Delhi: Indus Publishing: 2000: pp 337-389.
77. Ornelas-Pas, JJ, Martínez-Burrola JM, Ruiz-Cruz, S, Santana-Rodríguez V, Ibarra-Junquera V, Olivas GI and Pérez-Martínez JD. Effect of cooking on the capsacionoids and phenolics contents of Mexican peppers. Food Chemistry 2010: 119: 1619-1625.
78. Pérez-Conesa D, García-Alonso J, García-Valverde V, Iniesta MD, Jacob K, Sánchez-Giles LM, Ros G and Periago MJ. Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree. Innovative Food Science and Emerging Technologies 2009: 10: 179-188.
79. Patras A, Brunton NP, O'Donnel C and Tiwari BK. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology 2010: 21: 3-11.
80. Sadilova E, Carle, R and Stintzing FC. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Molecular Nutrition and Food Research 2007: 51: 1461-1471.