Mineral, fiber, and total phenolic retention in eight fruits and vegetables: a comparison of refrigerated and frozen storage

J Agric Food Chem. 2015 Jan 28;63(3):951-6. doi: 10.1021/jf504890k. Epub 2015 Jan 13.


Minerals, total phenolics, and fiber were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Magnesium, calcium, iron, zinc, and copper were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Each commodity was harvested fresh and split into two batches. Half of each commodity was kept fresh, and the other half was frozen. The nutrient content was analyzed over three storage times per treatment. The retention of nutrients was highly dependent on the commodity, but the majority of the commodities showed no significant difference between fresh and frozen for all analytes (p ≤ 0.05).

Keywords: fiber; frozen storage; fruits; minerals; nutrients; refrigerated storage; total phenolics; vegetables.

Publication types

  • Comparative Study

MeSH terms

  • Cold Temperature
  • Dietary Fiber / analysis*
  • Food Preservation / methods*
  • Freezing
  • Fruit / chemistry*
  • Minerals / analysis*
  • Oxidation-Reduction
  • Phenols / analysis*
  • Vegetables / chemistry*


  • Dietary Fiber
  • Minerals
  • Phenols