… antioxidant groups (anthocyanins, phenols, ascorbic acid) has … to study the impact of high
pressure treatments in comparison … processing on total antioxidant activity, phenolic, ascorbic …

… shows a slight increase during shelf-life and overall antioxidant activity for both juices
maintained high values along shelf-life. Ascorbic acid reducing around 70–80% of ascorbic acid …

… The objective of this study was to evaluate the impact of high pressure processing (HPP) at
room temperature (25 C) on phenolic compound and ascorbic acid … Total antioxidant capacity …

… Briefly, to 1 g of finely chopped vegetable sample was added 200 ul ascorbic acid (150 mM)
and … In conclusion, carotenoid content and total antioxidant activity of commonly consumed …

… The effects of high-pressure processing – HPP – (450 and … , carotenoids, ascorbic acid,
polyphenols and antioxidant activity (FRAP … The total phenol content and total antioxidant activity …

… The processing conditions should be such that they do not affect nutritional parameters
like ascorbic acid concentration or total antioxidant activity while rendering the product safe (…

… data for ascorbic acid (R²=0.92, p<0.01) and antioxidant activity … reduction of ascorbic acid
content and antioxidant activity in … reduced the ascorbic acid content and antioxidant activity of …

… Total antioxidant activity, levels of bio-active compound groups and instrumental … high
pressure processing was much more effective than thermal processing in retaining ascorbic acid …

… impacts of thermal and HPP treatments on ascorbic acid, total phenol, rutin and total antioxidant
capacity … Heat-treated asparagus juice had significantly lower ascorbic acid content (77…

… ascorbic acid. In contrast to pasteurised products, pressurised samples in refrigerated storage
maintain more ascorbic acid possibly due to the reduction of ascorbic acid … high pressure. …