الفهرس 
IntrductionOnly 14 pages are availabe for public view
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Abstract
Fruits (orange, pomegranate, date fruits) and vegetables (tomato, spinach, Jew’s mallow and green beans) contain a huge variety of phytochemicals in their fruits, many of which have antioxidant properties. The effect of processing on bioactive compounds composition of studied fruits and vegetables and their antioxidant activities was investigate. Food processing technology (concentration or evaporation, freezing, thermal treatment, blanching, pasteurization, freeze-drying as well as food matrix) methods affect the functional ingredients of the products. Results showed that most of processing steps had a great effect on the nutrient components and caused significant losses of phytochemical contents and their antioxidants activity. The total polyphenol, total flavonoid, total carotenoids, anthocyanins, chlorophylls, lycopene, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities were significantly decreased after processing steps. Furthermore, our results revealed that variation in chemical composition and a significant variability in all the characterization techniques were recorded. Coefficient of determination (R2) between phytochemical compounds content and antioxidant activity as well as color attributes range from 0.89 to 0.98.
Key words: Fruits, vegetables, flavonoids, antioxidant activity, total phenolics, pigments, food processing steps, color
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