EFFECTS OF PROCESSING AND STORAGE IN THE CONCENTRATION OF BIOACTIVE SUBSTANCES IN FOOD

Abstract

This study gathered data from the literature about the effects of processing and storage in the concentration of bioactive substances in food. The review main focuses were Brassica vegetables, phenolic substances present in fruits, lycopene in tomatoes, vegetables minimally processed and organic foods. It was observed that there are few studies correlating the influence of processing and storage at the decrease or increase of bioactive substances. The available literature shows that there are technical problems to be solved, as the availability of analytical methods for quantification, and limited knowledge of the effect on its stability.