Actual aspects concerning the determination of the antioxidant proprieties in some horticultural produces

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.