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Effects of Wash Procedures and Storage Time on the Antioxidant Activity of Fresh Vegetables



Nasrin F1 ; Mahmood A1 ; Noushin R2 ; Masud Y1, 2 ; Nasrin S3 ; Hassan A1
Authors

Source: International Journal of Pharmacognosy and Phytochemical Research Published:2015

Abstract

Vegetables were either retained unwashed or were washed using only water or using various combinations of water with detergent and/or calcium hypochlorite. The first analyses were performed immediately after washing on day one and further analyses were done after three and five days of storage at 4°C. The extent of decrease in antioxidant activity was different for different procedures. In comparison with other washing procedures, washing sequential with water, detergent, and calcium hypochlorite significantly (P < 0.05) decreased antioxidant activity. Antioxidant activity decreased of 37.6, 35.0, 35.5, and 27.0% in basil, lettuce, tomato, and capsicum, respectively, after storage for 5 days. Based on the results obtained, it is highly recommended that vegetables be purchased and consumed fresh. © 2015, International Journal of Pharmacognosy and Phytochemical Research. All rights reserved.
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