New UK Study Compares Antioxidants in Frozen and Fresh Fruits and Vegetables

Two independent studies, commissioned by the British Frozen Food Federation, show that frozen fruits and vegetables may have higher levels of antioxidants and phytochemicals than their fresh counterparts.

Researchers evaluated the nutrient content of commonly bought fresh and frozen fruit and vegetables from four UK supermarket chains. Researchers prepared and analyzed composite samples for amounts of antioxidants and plant compounds, including Vitamin C, polyphenols, anthocyanins, lutein and beta carotene, in the fresh produce, fresh-stored produce (after three days of storage in a refrigerator) and frozen produce.

Results show that frozen produce can be nutritionally comparable to fresh produce. The concentrations of antioxidants and phytochemicals measured in the frozen fruits and vegetables were similar to those of the corresponding fresh fruits and vegetables prior to refrigerated storage. And unlike frozen, the concentrations of some antioxidants and phytochemicals decreased during refrigerated storage to levels below those observed in the corresponding frozen produce.

To read reports of these studies, visit the British Frozen Food Federation.