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Abstract
Vegetables and fruits have beneficial properties for human health, because of the presence of phytochemicals, but their concentration can fluctuate throughout the year. A systematic study of the phytochemical content in tomato, eggplant, carrot, broccoli and grape (fresh and fresh-cut) has been performed at different seasons, using liquid chromatography coupled to triple quadrupole mass spectrometry. It was observed that phenolic acids (the predominant group in carrot, eggplant and tomato) were found at higher concentrations in fresh carrot than in fresh-cut carrot. However, in the case of eggplant, they were detected at a higher content in fresh-cut than in fresh samples. Regarding tomato, the differences in the content of phenolic acids between fresh and fresh-cut were lower than in other matrices, except in winter sampling, where this family was detected at the highest concentration in fresh tomato. In grape, the flavonols content (predominant group) was higher in fresh grape than in fresh-cut during all samplings. The content of glucosinolates was lower in fresh-cut broccoli than in fresh samples in winter and spring sampling, although this trend changes in summer and autumn. In summary, phytochemical concentration did show significant differences during one-year monitoring, and the families of phytochemicals presented different behaviors depending on the matrix studied.
Highlights
Vegetables and fruits are considered protective for human health [1]
The purpose of this work has been to provide a comprehensive view of the evolution of the content of more than 30 phytochemicals belonging to several families in fresh and fresh-cut products stored under modified atmosphere packaging (MAP), such as tomato, eggplant, grape, carrot and broccoli, during one year
There is a significant difference in the content of flavonols (p < 0.02), the content being lower in fresh-cut than in fresh tomato
Summary
Vegetables and fruits are considered protective for human health [1] This characteristic is linked to the chemical composition of these foods, to phytochemicals (known as bioactive compounds) [2], which include flavones, flavonols, isoflavones, phenolic acids and glucosinolates [3]. These phytochemicals seem to play a role against the development of different types of cancer and cardiovascular diseases, because these compounds could provide antioxidant capacity (AOC) [4], anti-inflammation properties [5,6], lipid profile modification [7,8] and antitumor effects [9,10]. The purpose of this work has been to provide a comprehensive view of the evolution of the content of more than 30 phytochemicals belonging to several families (phenolic acids, flavonols, flavones, glucosinolates and isoflavones) in fresh and fresh-cut products stored under modified atmosphere packaging (MAP), such as tomato, eggplant, grape, carrot and broccoli, during one year
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