Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage

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In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10°C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage.
社団法人　日本食品科学工学会の論文
2008-03-01