The impact of food processing on antioxidants in vegetable oils, fruits and vegetables

After microbial spoilage, oxidation leading to overt rancidity is the second most important cause of food spoilage. Antioxidants have largely been viewed as tools in the fight against oxidation. With increasing awareness of the importance of antioxidants in health maintenance, their retention through food processing and storage has assumed increasing importance. Techniques whereby fats and oils may be processed to retain the highest possible levels of antioxidants are reviewed. Alternative processes and strategies for postharvest storage and handling of fruits and vegetables are discussed. Further research needs that are designed to enhance the antioxidant status of foods are proposed. (C) 1998 Elsevier Science Ltd. All rights reserved.