Retention of antioxidant activity in minimally processed mandarin and Satsuma fruits.

Changes in overall antioxidantactivity of the water-soluble fraction of some mandarin derivatives were studied. In particular, fresh juices and segments packaged with two plastic films having different permeability were considered. The evolution of antioxidant properties as affected by processing and storage conditions were not entirely related to ascorbic acid changes. Mandarin juices showed good retention of the original antioxidantactivity at the end of storage. The less permeable film resulted in a better retention of segment antioxidant power.