Researchers in Belgium have discovered that the antioxidant level in most fruits and vegetables is relatively stable during storage, either chilled in a fridge or at room temperature. The antioxidant capacity of some fruits and vegetables may even slightly increase.

Fruit and vegetables studied, included apples, apricots, asparagus, bananas, broccoli, carrots, celery, cherries, cucumbers, French beans, garlic, black grapes, green grapes, green peppers, kiwifruit, leeks, lemons, lettuce, melons, onions, oranges, pears, black plums, red and yellow peppers, spinach, strawberries, and tomatoes.

In this study, the researchers measured levels of different antioxidants – flavonoids, anthocyanins, phenolics, and ascorbic acid, from the time of purchase until the fruit and vegetables had visually spoiled. The result was that most of the fruits and vegetables didn’t significantly lose their antioxidant capacity until the spoilage was obvious. The only significant drop in antioxidant capacity was shown in spinach, broccoli, and bananas.

Posted: 01|3|08 at 12:47 pm. Filed under: News.