Impact of storage conditions on the antioxidant capacity of food plants
- VernacularTitle:Хадгалалтын нөхцөл нь хүнсний ургамлын антиоксидант идэвхд нөлөөлөх нь
- Author:
Munkhzul T
1
;
Oyun-Erdene R
1
;
Tulgaa S
1
;
Nandin-Erdene M
1
;
Buyankhuu T
1
;
Munkhtsetseg J
1
;
Odgerel Ch
1
Author Information
1. Department of Biochemistry, School of Biomedicine, MNUMS
- Publication Type:Journal Article
- Keywords:
antioxidant activity;
DPPH;
IC₅₀;
food storage;
medicinal herbs;
Mongolia
- From:
Diagnosis
2025;114(3):112-118
- CountryMongolia
- Language:Mongolian
-
Abstract:
Background:Due to Mongolia’s harsh climate and seasonal limitations in fresh food supply, fruits, vegetables, and medicinal plants are often consumed in preserved forms. However, the preservation methods and storage conditions may significantly alter their antioxidant activity, which is crucial for mitigating oxidative stress and preventing chronic diseases.
Objective:This study aimed to evaluate the antioxidant activity of 19 commonly consumed vegetables, berries, and dried medicinal plants under different storage conditions including fresh, cold storage (cellar), and frozen (-20°C).
Methods:Samples were extracted in 80% methanol and tested using the DPPH radical scavenging assay. Absorbance was measured at 517 nm using a UV-Vis spectrophotometer. IC⁻⁻ values were calculated to compare antioxidant potency. Statistical differences were assessed using paired and unpaired t-tests with SPSS v27 (p<0.05)
Results:Cold storage significantly reduced antioxidant activity in root vegetables, with IC⁻⁻ values increasing by 2.4 to 13.5 times (p<0.01), indicating diminished radical scavenging potencial. In contrast, frozen samples showed minimal change (p>0.05). Dried medicinal plants such as Rosa canina and Thymus serpyllum maintained strong activity, with IC⁻⁻<50 μg/mL.
Conclusion:Cellar storage leads to a notable decline in antioxidant capacity of common vegetables, while freezing is a more effective method for preservation. Dried medicinal herbs remain potent sources of antioxidants and may be recommended for year-round use in Mongolian diets.
- Full text:2025111114503031874Diagnosis-2025-114(3)-112-118.pdf
