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Student Research Projects

A comparison of antioxidant levels in fresh, canned, and frozen vegetables.

Student Amy Bradford
Faculty Mentor(s) Dr. Joyce Easter
Department Chemistry

Abstract

Vegetables have been known to be a good source of antioxidants. Beans, carrots, and spinach are common vegetables in American diets as well as being classified in different categories by the United States Department of Agriculture, and they can be purchased fresh, frozen, or canned. This research was done to determine if packaging affects the amount of antioxidants contained in each vegetable. The free and bound antioxidants were extracted and studied to determine the amount in each vegetable. All trials were run in triplicate and the averages were used to determine the overall values. The values were then compared for the different packaging to determine if there is a significant difference.

 

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