BIOACCESSIBILITY AND ANTIOXIDANT CAPACITY OF PHENOLIC COMPOUNDS DURING SHELF LIFE OF A NEW FUNCTIONAL VEGETABLE MIX

MAZZUCOTELLI, CINTIA A.; MARÍA VICTORIA IGLESIAS ORELLANI; ANSORENA, MARÍA R.; DI SCALA, KARINA

Journal of Food Measurement and Characterization

Springer Science + Business Media

Año: 2022

2193-4134

Fresh-cut vegetables are minimally processed healthy products that have gained the preference of33 consumers in accordance to the current lifestyle. Fresh-cut industry is continuously evolving and pursuing34 new varieties of raw material to develop innovative vegetable products, which fulfil consumer expectations.35 The current study evaluated the phenolic compounds in an innovative vegetable mix (red cabbage, rocket,36 parsley and beet greens) as well as their antioxidant capacity and bioaccessibility during their shelf life37 under refrigerated storage. The initial total phenolic compound and flavonoids content in the salad mixture38 were 163.3± 5.77 mg GAE/100 g FW and 280.96± 25.14 mg QE/100 g FW, respectively. The initial39 antioxidant capacity in the salad mixture was 85.4± 7.9 mg TE/100 g FW for DPPH and 318.1± 26.5 mg40 TE/100 g FW for ABTS assays. After digestion, total phenolic compound and TEAC capacity at initial41 times showed percentage of recovery values close to the chemical extraction and suffered a decrease42 towards day 10 of storage. Flavonoids and DPPH capacity showed recovery percentages less than 50%, at43 all storage times. Regarding sensory quality, the shelf-life of the salad mixture was limited by the presence44 of unacceptable off-odors at day 7 but since at microbiological evaluation, the shelf-life of the product is45 no longer than 5 days