Minimal processing effects on antioxidant properties of typical Italian Cichorium genus salads

The modern lifestyle is characterized by a continuous increase in the demand of, ready-to-eat fresh food products subjected to minimal processes prior marketing. Attention is drawn towards the effect of this processing on the antioxidant properties of two typical Italian salads belonging to Cichorium genus. Four assays for evaluating these properties were used. The results evidenced that the anti-peroxyl radical activity, the anti-DPPH radical activity, the metal chelating ability, and the reducing power were higher in fresher samples as compared to 8 -days stored samples with high level of statistical significance (p< 0.001). Minimal processing of the vegetables further affected the tested properties causing a decrease over time from 24h to 8d of storage at 4 °C.Overall, the results presented in this study showed that any minimal processing applied in the ready-to-eat vegetable affects the antioxidant/antiradical properties determining a decrease in the values registered by the four chemical assays clearly measured in the first 48h from harvesting.