Next Article in Journal / Special Issue
Discrimination between Leave of Apocynum venetum and Its Adulterant, A. pictum Based on Antioxidant Assay and Chemical Profiles Combined with Multivariate Statistical Analysis
Previous Article in Journal
Oxidative Stress and Dietary Fat Type in Relation to Periodontal Disease
Previous Article in Special Issue
In Vitro Cultivars of Vaccinium corymbosum L. (Ericaceae) are a Source of Antioxidant Phenolics
Article Menu

Export Article

Open AccessArticle
Antioxidants 2015, 4(2), 345-358; doi:10.3390/antiox4020345

Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables

Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence, ceiA3, E-04120 Almería, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Antonio Segura-Carretero and David Arráez-Román
Received: 2 April 2015 / Revised: 28 April 2015 / Accepted: 30 April 2015 / Published: 6 May 2015
(This article belongs to the Special Issue Analytical Determination of Polyphenols)
View Full-Text   |   Download PDF [667 KB, uploaded 8 May 2015]   |  

Abstract

Vegetables and fruits have beneficial properties for human health, because of the presence of phytochemicals, but their concentration can fluctuate throughout the year. A systematic study of the phytochemical content in tomato, eggplant, carrot, broccoli and grape (fresh and fresh-cut) has been performed at different seasons, using liquid chromatography coupled to triple quadrupole mass spectrometry. It was observed that phenolic acids (the predominant group in carrot, eggplant and tomato) were found at higher concentrations in fresh carrot than in fresh-cut carrot. However, in the case of eggplant, they were detected at a higher content in fresh-cut than in fresh samples. Regarding tomato, the differences in the content of phenolic acids between fresh and fresh-cut were lower than in other matrices, except in winter sampling, where this family was detected at the highest concentration in fresh tomato. In grape, the flavonols content (predominant group) was higher in fresh grape than in fresh-cut during all samplings. The content of glucosinolates was lower in fresh-cut broccoli than in fresh samples in winter and spring sampling, although this trend changes in summer and autumn. In summary, phytochemical concentration did show significant differences during one-year monitoring, and the families of phytochemicals presented different behaviors depending on the matrix studied. View Full-Text
Keywords: one-year monitoring; phytochemicals; vegetables; fruits; fresh; fresh-cut one-year monitoring; phytochemicals; vegetables; fruits; fresh; fresh-cut
Figures

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Alarcón-Flores, M.I.; Romero-González, R.; Vidal, J.L.M.; Frenich, A.G. Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables. Antioxidants 2015, 4, 345-358.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top