The evolution of the biologically active compounds during the storage of preserved foodstuffs

Abstract

The paper deals with the investigation of the antioxidant activity evolution and the biological active compounds in the preserved foodstuffs such as juice with pulp and fruit sources, vegetable pasts and vegetable juice. The evolution of the biologically active compound especially of the antioxidants during processing and storage of the final products depends on many factors, such as the oxidation processes. Depending on the oxidation-reducing properties of thee environment, the stability and the content of ascorbic acid, polyphenols, anthocyanes, carotenes eventually is affected. Considering that the primary materials represents a complex systems, the aim o this study was to investigate the evolution of the biologically active compound during storage by determining the antioxidant capacity using the method developed in the department of ”Preservation Technology”, Technical University of Moldova. The method is based on the chemical thermodynamic laws by establishing an equilibrium between two separate systems – products and the standard system. The initial amount and the evolution of the biologically active compound presents strong relationship. The biologically active compounds were the most stable in the peach sauce and white sea-buckthorns together with the tomatoes and paprika juice.