Retention of antioxidant activity in minimally processed mandarin and satsuma fruits

Abstract

Changes in overall antioxidant activity of the water-soluble fraction of some mandarin derivatives were studied. In particular, fresh juices and segments packaged with two plastic films having different permeability were considered. The evolution of antioxidant properties as affected by processing and storage conditions were not entirely related to ascorbic acid changes. Mandarin juices showed good retention of the original antioxidant activity at the end of storage. The less permeable film resulted in a better retention of segment antioxidant power. © 2002 Elsevier Science Ltd. All rights reserved.