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This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of l -ascorbic acid (vitamin C), trans -β-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart. [ABSTRACT FROM AUTHOR]

BSTRACT: The relationship between vitamin E and the oxidative stability of raw and dry roasted peanuts was studied during storage at 21°C under air and vacuum. Lipid oxidation was monitored by peroxide values (PVs) and conjugated diene values (CDVs). In air, PV (meq/kg) for roasted peanuts reached 47 by 12 wk, whereas that for raw peanuts was below 2 after 38 wk. Under vacuum, lipid oxidation was significantly retarded ( P < 0.05). Tocopherols of raw and roasted peanuts exponentially decreased with increasing PV. After 12 wk, about 50% of α-tocopherol (α-T) was lost for roasted peanuts under vacuum compared with about 90% under air. For raw peanuts, more than 70% of each tocopherol remained after 38 wk under air and vacuum. In general, α-T showed the least stability in roasted peanuts compared with other tocopherols under the reported storage conditions. [ABSTRACT FROM AUTHOR]