Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(6), 252-257
DOI: 10.12691/jfnr-8-6-2
Open AccessArticle

Effectivity of Various Refrigerator Brands in Maintaining Freshness and Antioxidant Nutrient Contents of Selected Vegetables and Fruit

Luciana B Sutanto1, Ani Retno Prijanti2, Helena Fabiani3, Novi Silvia Hardiany2, Febriana Catur Iswanti2 and Saptawati Bardosono3,

1Faculty of Medicine, Krida Wacana Christian University, Jakarta, Indonesia

2Department of Biochemistry and Biomolecular, Faculty of Medicine, Universitas Indonesia, Jakarta, Indonesia

3Department of Nutrition, Faculty of Medicine, Universitas Indonesia, Jakarta, Indonesia

Pub. Date: July 09, 2020

Cite this paper:
Luciana B Sutanto, Ani Retno Prijanti, Helena Fabiani, Novi Silvia Hardiany, Febriana Catur Iswanti and Saptawati Bardosono. Effectivity of Various Refrigerator Brands in Maintaining Freshness and Antioxidant Nutrient Contents of Selected Vegetables and Fruit. Journal of Food and Nutrition Research. 2020; 8(6):252-257. doi: 10.12691/jfnr-8-6-2

Abstract

This study aims to compare the effect of different type of refrigerators in maintaining freshness and antioxidant-nutrient contents of selected vegetables and fruit during the period of three weeks. Randomized controlled trial study was done in Jakarta, in August–November 2019. Celeries, mushrooms and strawberries were used as samples, which were stored in four different brands of refrigerators at 80C during three weeks. Data collection included freshness using visual analogue scale, and also vitamin C, vitamin E, fiber contents and antioxidant property using colorimetric assay test, of celeries, mushrooms, strawberries at day 0, 3, 6, 9, 12, 15, 18, and 21 simultaneously. General-linear model was done to the repeated measurements to analyze the difference among four refrigerator brands during the three weeks period. As result, in refrigerator A®, overall freshness was maintained for two weeks for celeries and strawberries, and one week for mushrooms, compared to the other brands, i.e. B®, C® and D®. Similar findings were revealed for vitamin C, E and antioxidant properties. We also found that reduction of vitamin C, E and antioxidant property corresponded with freshness decline. Then, however, along with putrefaction, there were increase of vitamin C, E and antioxidant properties. In conclusion, refrigerator type affected the duration of vegetables and fruit freshness. Putrefaction process increased vitamin C, E content and antioxidant properties however, freshness should be more prioritized in consuming fruits and vegetables.

Keywords:
celery strawberry mushroom freshness refrigeration vitamin C vitamin E antioxidant fiber

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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