Abstract:
The horticultural produces contain numerous principles that have bioactive
properties, among which a remarkable antioxidant activity. This property is due to a series of
compounds having a more or less important level and a specific evolution, during the life of
fruits and vegetables (flavones, phenolic acids, tocopherols, ascorbic acid, carotenoids, etc).
The traditional antioxidants are vitamins (C, E, pro-vitamin A/ β carotene, lycopene, etc).
Recently, they studied the antioxidant properties of flavones and other phenolic compounds.
Gradually, there appeared the idea of evolution of these values, depending on the stage of
maturity. At the maturity of the coloured fruits, studies were carried out on the contents of
anthocyanines, flavonols proanthocyanidines, hydroxicinamates, β carotene, ascorbic acid and
tocopherols. One may speak of an antioxidant activity specific to Pomaceae fruits, drupaceous
fruits, bushes, citric fruits, grapes, and in vegetables, the crucifers from all the technological
groups, followed by the radiculaceae and the bulbous ones. However, vegetables contain much
lower levels of antioxidant compounds, among which we mention green peppers at their
physiological maturity, Brussels sprouts and broccoli, besides the species rich in
vitamins/provitamins with antioxidants properties.
