Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables

Linshan Li, Ronald B. Pegg, Ronald R. Eitenmiller, Ji Yeon Chun, Adrian Kerrihard

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of L-ascorbic acid (vitamin C), trans-β-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.

Original languageEnglish
Pages (from-to)8-17
Number of pages10
JournalJournal of Food Composition and Analysis
Volume59
DOIs
StatePublished - 1 Jun 2017

Fingerprint

frozen vegetables
frozen fruit
Vegetables
Fruit
fresh produce
carotenes
Food
Brassica
nutrients
ascorbic acid
Ascorbic Acid
vitamin content
raw foods
freshness
cauliflower
green beans
blueberries
Blueberry Plants
broccoli
raw fruit

Keywords

  • Food analysis
  • Food composition
  • Fresh
  • Frozen
  • Fruits
  • Nutrients
  • Produce
  • Refrigeration
  • Storage
  • Vegetables

Cite this

Li, Linshan ; Pegg, Ronald B. ; Eitenmiller, Ronald R. ; Chun, Ji Yeon ; Kerrihard, Adrian. / Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables. In: Journal of Food Composition and Analysis. 2017 ; Vol. 59. pp. 8-17.
@article{e4e5993feb7949789550fcbba32bc806,
title = "Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables",
abstract = "This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of L-ascorbic acid (vitamin C), trans-β-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.",
keywords = "Food analysis, Food composition, Fresh, Frozen, Fruits, Nutrients, Produce, Refrigeration, Storage, Vegetables",
author = "Linshan Li and Pegg, {Ronald B.} and Eitenmiller, {Ronald R.} and Chun, {Ji Yeon} and Adrian Kerrihard",
year = "2017",
month = "6",
day = "1",
doi = "10.1016/j.jfca.2017.02.002",
language = "English",
volume = "59",
pages = "8--17",
journal = "Journal of Food Composition and Analysis",
issn = "0889-1575",
publisher = "Academic Press Inc.",

}

Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables. / Li, Linshan; Pegg, Ronald B.; Eitenmiller, Ronald R.; Chun, Ji Yeon; Kerrihard, Adrian.

In: Journal of Food Composition and Analysis, Vol. 59, 01.06.2017, p. 8-17.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables

AU - Li, Linshan

AU - Pegg, Ronald B.

AU - Eitenmiller, Ronald R.

AU - Chun, Ji Yeon

AU - Kerrihard, Adrian

PY - 2017/6/1

Y1 - 2017/6/1

N2 - This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of L-ascorbic acid (vitamin C), trans-β-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.

AB - This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of L-ascorbic acid (vitamin C), trans-β-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.

KW - Food analysis

KW - Food composition

KW - Fresh

KW - Frozen

KW - Fruits

KW - Nutrients

KW - Produce

KW - Refrigeration

KW - Storage

KW - Vegetables

UR - http://www.scopus.com/inward/record.url?scp=85013790116&partnerID=8YFLogxK

U2 - 10.1016/j.jfca.2017.02.002

DO - 10.1016/j.jfca.2017.02.002

M3 - Article

AN - SCOPUS:85013790116

VL - 59

SP - 8

EP - 17

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

SN - 0889-1575

ER -