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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
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Authors Affiliations
  1. 1. Environmental Health Engineering Department, School of Public Health, Tehran University of Medical sciences, Tehran, Iran
  2. 2. Centers for Air Pollution Research (CAPR), Institute for Environmental Research (IER), Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Drug and Food Control, Tehran University of Medical Sciences, Tehran, Iran

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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