Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage

@inproceedings{Caro2004ChangesOF,
  title={Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage},
  author={Alessandra del Caro and Antonio Morales Piga and Vincenzo Vacca and Mario Carlo Salvatore Agabbio},
  year={2004}
}
Abstract Citrus fruits of different species and cultivars, (“Red blush” grapefruit, “Palazzelli” mandarin-type fruit, “Minneola” tangelo and “Salustiana” and “Shamouti” orange) were minimally processed as segments or juices and cold-stored for up to 12 or 15 days, respectively. The flavanone glycosides, ascorbic acid (AA) content and antioxidant capacity were determined during storage. Minimal processing had almost no effect on the main chemical constituents, but ascorbic acid decreased… CONTINUE READING

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