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This study aimed to evaluate the stability of natural antioxidants in minimally processed Anredera cordifolia and Lactuca canadensis and their physical-chemical and antioxidant characteristics at time zero of storage (T0) and after 3, 6, 9 and 12 days, at temperature of 7 °C. For the attribute color, L. canadensis did not show significant differences between the parameters, whereas A. cordifolia showed variation in its lightness from the third day of storage. Both vegetables had significant increments of pH, which ranged from 5.77 to 6.16 in A. cordifolia and from 6.23 to 6.43 in L. canadensis. The contents of soluble solids also increased significantly, from 2.28 to 4.17 °Brix and from 4.89 to 6.30 °Brix in A. cordifolia and L. canadensis, respectively. No significant difference was observed in total titratable acidity at any of the times evaluated (p>0.05). Among the bioactive compounds of the minimally processed vegetables, the contents of carotenoids, tannins and total phenolic compounds were affected by storage, demonstrating that this process has influence on the concentrations of the natural antioxidants studied.

Antioxidant profile of Canada lettuce (Lactuca canadensis) and madeira vine (Anredera cordifolia) minimally processed