加工和贮藏对果蔬营养成分变化及抗氧化活性影响的研究进展

Progress in Research on Effect of Different Processing and Storage Methods for Changes of Nutritious and Antioxidant Activities

摘要:

水果和蔬菜是维生素、非维生素植物化学物质和抗氧化活性的重要来源，因此膳食指南推荐人们摄入足够多的水果和蔬菜,但是这里并没有区分是新鲜果蔬还是加工过的果蔬。然而，人们消费的大部分果蔬都是加工过的，与同样的新鲜果蔬相比，它们的营养物质、功能性成分和抗氧化活性或许不同。讨论了不同罐装、烹调、常温和低温贮藏以及冻藏等贮藏和加工方式对果蔬中维生素、非维生素植物化学物质和抗氧化活性的影响。大量研究表明，加工和贮藏造成了大多数种类果蔬植物化学物质和抗氧化活性的损失。这些信息将有助于指导人们使用贮藏和加工过的水果和蔬菜。

Abstract:

Fruit and vegetables are important sources of vitamin, non-vitamin phytochemicals and antioxidant activity. It was recommended by dietary guidance that people need to consume enough fruit and vegetables. However, the nutrients, functional components and antioxidant properties of the fresh fruit and vegetables were different from that being processed. This review discusses the effects of processing and storage, such as canning, cooking, refrigeration storage and freezing storage, on vitamin content, non-vitamin phytochemicals content and antioxidant activities of fruit and vegetables. A mass of research indicated that processing and storage caused the loss of phytochemicals and antioxidant activity of most kinds of fruit and vegetables. The information will be helpful to guide people to eat fruit and vegetables after processing and storage.