It is well known that natural antioxidants contained in many foods are significantly lost as a consequence of processing and/or storage conditions. In the present paper, the changes in the antioxidant properties of different foods, in relation with the processing and storage conditions adopted, were studied using different methods.
Results showed that processing and storage are not always responsible of a depletion in the antioxidant properties of foods. In fact, in some cases, these treatments can induce the formation of compounds with novel antioxidant properties which can maintain or even enhance the overall antioxidant potential of the products.
