G.2068Page1GlobalResearchjournalofNaturalScience&Technology(GRJNST)Volume:04-Issue2(2026),2068ISSNP:2790-7643ISSNE:2790-7651www.grjnst.nethttps://doi.org/10.53762/grjnst.04.02.19ComparativeAnalysisofPhytochemicalCompositionandAntioxidantActivityofFreshvs.ProcessedFruitsReceived:27December2025.Accepted:27February2026.Published:21April2026AijazAhmedBhutto(Corresponding)Dr.M.AKaziInstituteofChemistryUniversityofSindh,Jamshoro76080,Pakistanbhutto.aijaz@usindh.edu.pkMohammadYounisTalpurDr.M.A.KaziInstituteofChemistryUniversityofSindh,Jamshoro,76080,SindhPakistanyounis.talpur@usindh.edu.pkGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page2Abstract:Postharvestprocessingmethodssuchasthermaltreatment,freezing,drying,andindustrialcanninghaveasignificantimpactonthenutritionalintegrityoffruits.Thispaperisasystematicreviewofandcomparisonofthephytochemicalprofilesofteneconomicallyandnutritionallyimportantfruitspecies(bothfreshandprocessed)intermsoftotalphenoliccontent(TPC),totalflavonoidcontent(TFC),ascorbicacid,carotenoidlevelsandanthocyanincontentandantioxidantactivity.BasedontheknowninvitroassayprotocolssuchasDPPH,FRAP,andABTSassays,wecomparedtheeffectsthatdifferentprocessingmodalitieshaveonthebioactivecompoundscontentandfunctionalantioxidantpropertiesdifferently.Findingsindicatethatthermaltreatmentinvariablyledtoa18-42percentreductioninTPCandascorbicacidcontentby30-65percent,andfreezingretainedmorethan85percentofphytochemicals.Lycopenebioavailabilityintomatowasenhancedbyupto35%followingheattreatment.Thehighestoverallretentionrateswerewithfreeze-drying.Theimplicationsofthesefindingsincludeconsiderableimplicationstodietaryrecommendations,foodindustryprocessingstandardsandwithinthenutritionalpolicyofthepopulationhealth.Keywords:Phytochemicals,AntioxidantActivity,FruitProcessing,TotalPhenolicContent.IntroductionTheworlddiscourseonthehealthoffoodhasmoreandmorebeenunifiedintheunderstandingthatfruitsareoneofthemostbioactivelydiverseandnutritionallyimportantclassesoffoodsaccessibletohumanpopulations.Fruitsarerichinvitamins,dietaryfiber,minerals,andawiderangeofsecondarymetabolitesofplants(alsoknownasphytochemicals)whichhavebeenassociatedwiththepreventionofnon-communicablediseases,suchascardiovasculardisease,type2diabetesmellitus,andvariousoncologicalconditions.Theantioxidantactivityofthephytochemicalsinthefruitsiscreditedwithmuchoftheprotectiveeffectsobservedinrelationtofruitconsumption,andisthoughtGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page3toneutralizethereactiveoxygenspecies(ROS)andtheoxidativestressassociatedwiththepathogenesisofchronicdiseases(Martínez-Valverdeetal.,2023).ThePhytochemicalsfoundinfruitsincludeastructurallydiversemixtureofcompounds,suchaspolyphenols(flavonoids,phenolicacids,tannins,andstilbenes),carotenoidcompounds(alpha-andbeta-carotene,lycopene,luteinandzeaxanthin),vitaminC,vitaminEandothersulfurbasedcompounds.Thesebioactivemoleculesactviaseveralmechanisticpathways,suchasdirectfreeradicalscavenging,metalionchelation,enzymeinhibition,andtheregulationofcellularsignalingcascades,whicharerelatedtoinflammationandapoptosis(Zhouetal.,2024).Itisbelievedthatthesynergisticeffectsofthesecompoundsinentirefruitmatricesarekeytotheobservedhealth-promotingeffects,whichareusuallygreaterthanthosethatmayreasonablybeexpectedbasedontheactivityofindividualisolatedconstituents.Inspiteofthehealthadvantagesthathavebeenfirmlyestablishedintheconsumptionoffreshfruits,alargepercentageoftheworldpopulationstilleatsfruitsinprocessedproductsonaregularbasis;canned,frozen,anddriedfruits,aswellasfruitjuicesandpasteurizedfruitproducts.Processingisaneconomicandlogisticalrequirement,thatextendsshelflife,increasesgeographicavailability,lessensfoodwasteandenhancesmicrobialsafety.Processinghowever,hasacomplex,multifactorialandhighlycompound-specificeffectonphytochemicalintegrity.Itisknownthatthermolabilecompounds(vitaminC,someanthocyanins,etc.)aredegradedbythermaltreatmentsbutthatheat-stablecarotenoids(lycopene,etc.)havetheirbioaccessibilityincreasedbythedisruptionofcellwallmatricesandprotein-pigmentcomplexes(Patrasetal.,2023).Thebodyofscientificevidenceregardingtheimpactoffoodprocessingontheretentionofphytochemicalsandantioxidantactivityhasgrownsignificantlyoverthepastseveralyears,owingtotherisingconsumerawarenessoffoodquality,andtothegrowingregulatoryconcernovertheaccuracyofthenutrientlabelsonthepackaging.Nevertheless,thecurrentliteratureoftenconcentratesoneithersinglefruitorfruitspecies,specificprocessingtechniques,orindividualclassesofcompounds,whichlimitsthecomparativeGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page4applicationoftheresultstonutritionalpracticeandfoodpolicy.Theelaborate,multi-species,multi-processing-modestudyisthusjustifiedtoexplaingeneraltrendsandspecies-specificexceptions.Theresearchpaperdiscussesthecurrentgapsintheliteratureduetoasystematiccomparativestudyofthephytochemicalcontentandantioxidantactivityoftenspeciesoffruitsinfreshandvariousprocessedconditions.Theobjectivesofthestudyare:(1)todeterminetheconcentrationofimportantphytochemicalclassesinfreshandprocessedfruitsamplesbyvalidatedspectrophotometricandchromatographicmethods;(2)tomeasuretheantioxidantactivityofthesampleusingmulti-assaymethod;(3)todeterminetheprocessingmodalitywhichoffersthebestphytochemicalretentionineachfruitspecies;and(4)togeneralizeGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068LiteratureReviewPage5PhytochemicalsinFruits:HealthSignificanceandClassificationPhytochemicalscanbegenerallydescribedasbiologicallyactivenon-nutrientcompoundsofplantswithprovenhealtheffectsatphysiologicallyrelevantconcentrations.Intheframeworkoffruitscience,polyphenolsarethemostwidelyresearchedtypeofphytochemicalsbecauseoftheirstructuraldiversity,abundance,andwiderangeofbioactivities.Intheepidemiologicalandclinicalliterature,thesubclassofflavonoid—includingflavanols(quercetin,kaempferol),flavanones(hesperidin,naringenin),anthocyanins(cyanidin,delphinidin),flavan-3-ols(catechins,epicatechins),andisoflavoneshasgainedaspecialinterest(Kumaretal.,Quercetin,whichisfoundinhighamountsinapplesandgrapes,hasalsobeenshowntosuppresstheactivityofxanthineoxidaseandcyclo-oxygenaseenzymes,andhenceoxidativestressandproductionofinflammatorymediators.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page6Anotherimportantcategoryofpolyphenolsinfruitsisfoundintheformofphenolicacids,suchashydroxycinnamic(chlorogenicacid,caffeicacid,ferulicacid)andhydroxybenzoic(gallicacid,ellagicacid)acids.Chlorogenicacid(especiallyblueberries,cherries,andapples)havebeenlinkedtoenhancedinsulinsensitivity,decreasedbloodpressure,andanti-carcinogenicpropertiesinvarioustestsystems(Rodriguez-Perezetal.,2024).Pomegranates,strawberriesandraspberriescontainellagicacidanditstanninhydrolysableprecursors,whicharesubjecttointestinalbiotransformationtourolithins,whichhavebeendemonstratedtopossessstronganti-inflammatoryandmitophagy-promotingeffectsinclinicalstudiesonhumans.Carotenoidsarefatsolubleyellow-redflavorswhichgivemanyfruitstheircharacteristiccoolerwhicharetheprecursorsofvitaminAandsingletoxygenandperoxylradicalquenchers.Themostnutritionallyimportantcarotenoidsinfruitsarebeta-carotene,lycopene,lutein,andzeaxanthin,andtheirdietaryintakeisepidemiologicallyassociatedwithlowerriskofage-relatedmaculardegeneration,prostatecancer,andcardiovasculardisease(Oliveiraetal.,2024).Ascorbicacidisawater-solubleantioxidantandanecessarycofactorincollagensynthesis,immunology,andnon-hemeironabsorption,andconcentrationsoffruitsanalyzedrangedbetween6.3mg/100gFWinappleto228.7mg/100gFWinpapaya(Chenetal.,2023).EffectsofThermalProcessingonPhytochemicalContentGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page7Thermalprocessingisacollectionofindustriallyanddomesticallyutilizedprocessessuchasblanching,pasteurization,sterilizationandothercookingmethods.Heatinfluencesthefruitphytochemicalsinacompound-specificfashioncontrolledbytheMaillardreaction,hydrolysis,oxidation,andredistributionintoaqueousandsolidphases.Anaveragelossof20-40%oftotalphenolicsand30-55%ofascorbicacidduetoleachingintoblanchingwaterhasbeenreported(Garcia-Parraetal.,2023).Ithasbeenshownintheresearchstudiesonpasteurizationthathigh-temperature,short-timeprotocolsarelessharmfulthanlow-temperature,long-timeprotocolsinpreservingpolyphenolandthepasteurizationofpomegranatejuiceusingthehigh-temperature,short-timeprotocolreducedtheanthocyanincontentofthesamplebyafactorof22(Ahmedetal.,2024).Canningisanextendedthermalsterilizationprocessdoneattemperaturesof100-121degreeCanditproducesshelfstableproductswithsignificantlymodifiedphytochemicalprofiles.Comparativestudiesonfreshandcommerciallytinnedpeaches,pearsandapricotshaveshownTPClossesof25-50,whicharecorrelatedwithprocessingtemperatureandtime(Lietal.,2024).Thecannedproductsaresyruporjuicemedium,whichcanholdapercentageofwater-solublephytochemicalswashedoutofthefruittissues,andthiswillpreservesomeofthetotalantioxidantactivitywheningestedwiththeliquid.Non-ThermalProcessingandPhytochemicalStabilityGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page8Freezingisconsideredtobethemostpopularnon-thermalpreservation,andcommercialquick-frozenfruitsretain85-98percentoffreshTPCand75-95percentofascorbicacidcontentduringstoragelastingtotwelvemonths(Barbaetal.,2023).Itisbelievedthatfreeze-drying(lyophilization)isthemostphytochemicallyprotectivedryingmethodwithaTPCretentionover90percentoverfreshcontrols(Wojdyłoetal.,2024).Isostaticpressuresof100-600Mpa(high-pressureprocessingorHPP)hasbeenshowntobesuperiortothermalpasteurizationinpreservingthepolyphenolcontentandantioxidantactivityoffruitjuices,withstrawberryjuiceat400Mpamaintaining94percentofanthocyanincontentascomparedto71percentafterthermalpasteurization(RamosetAntioxidantAssayMethodologiesThecombinationofDPPH,FRAP,andABTSsystemsofassayshasamoreholisticevaluationofantioxidantcapacitythananyothersinglemethod.TheDPPHassayisusedtomeasurehydrogenatomorelectrondonationtothestableDPPHradical;theFRAPassayisusedtomeasureelectrontransfer-basedreducingcapacity;andtheABTSassayisusedtomeasurequenchingofthepreformedABTS.+radicalcation,whichcanbeusedwithbothhydrophilicandlipophilicantioxidants(Porrinietal.,20Thefindingsofthethreeassaysalwaysshowhighinter-assaycorrelationsoverawiderangeoffruitmatrices,whichconfirmstheircomplementarynatureincomparativefruitprocessingresearch.MaterialsandMethodsPlantMaterialsandSamplePreparation3.1.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page9Tenspeciesoffruitswerechosen:apple(Malusdomestica,var.).Fuji),mango(Mangiferaindica,var.).Alphonso),blueberry(Vacciniumcorymbosevar.).Duke),strawberry(Fragaria×ananassa,var.).Camarosa),orange(Citrussinensis,var.).Valencia),tomato(Solanumlycopersicum,var.).Roma),pomegranate(Punicagranatum,var.)Wonderful),papaya(Caricapapaya,var.).Oneoftheplants,grape(Vitisvinifera,var.),isatypeofredlady).CabernetSauvignon),andpineapple(Ananascomosus,var.MD2).Thecertifiedorganicgrowerswerepurchasedwithfreshfruitshavingthesamestageofripenessandwithinoneharvestperiod.Thesamplesweretreatedintofourtreatmentgroups(1)freshcontrol(analyzedwithin2hoursofharvest);(2)thermallypasteurized(750C20minutes);(3)commerciallyfrozen(blastfrozenat-40C0.1mbar48hours);and(4)freeze-dried(primarydryingat-40C0.1mbar48hours).Allthesampleswerehomogenizedundernitrogenconditiontoreduceoxidativedegradation.PhytochemicalQuantificationandExtraction.Extractionwasperformedusingaqueous-methanolicextraction(80%methanol(v/v)with0.1%HCl),ultrasonicextractioninanicebath(40kHz,30minutes),centrifugationat10,000xg,15minutesat4Candfiltrationthrough0.450membranes.Folin-CiocalteucolorimetricmethodwasusedtodetermineTPC,asmggallicacidequivalents(GAE)/100gFW.TFCwasmeasuredusingaluminumchloridecolorimetricassay,usingcatechinasreference.TheamountofascorbicacidwasidentifiedusingtheHPLCwithUVat254nm.ThequantificationofanthocyanincontentwasbythepHdifferentialmethodandwasconvertedtomgcyanidin-3-glucosideequivalents(CGE).Thecarotenoidswereisolatedusinghexane:acetone:ethanol(2:1:1)andspectrophotometricallymeasuredat450nm.AntioxidantAssaysandStatisticalAnalysisGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page10DPPHradicalscavenging,FRAP,andABTSwererunaccordingto96-wellmicroplateformatexpressingtheresultsinmmolTroloxequivalents(TE)/100gFW.Eachexperimentcontainedfivebiologicalreplicatesthatweretriplicated(n=15pertreatmentgroupperspecies).Statisticalcomparisonsweredonebyone-wayANOVAwithpost-hoctest(TukeyHSD)(p<0.05).ThecorrelationanalysisandthePrincipalComponentAnalysis(PCA)carriedoutbyPearsonandSPSSv28.0andRv4.3.1(RCoreTeam,2024)wereused.ResultsTotalPhenolicContentAcrossProcessingModalitiesTable1showsthetotalphenoliccontent(TPC)ofeachofthetenfruitspeciesinfresh,pasteurized,frozenandfreeze-driedprocessing.TPCoffreshfruitswerefoundtorangebetween42.3±3.1mgGAE/100gFWinpineappleand387.6±18.4mgGAE/100gFWinpomegranate,whichisinlinewithspecies-specifictrendsrecordedincurrentsystematicreviewsoffruitpolyphenoldatabases(Scalbertetal.,2024Blueberry(284.3±12.7)andgrape(261.8±11.3mgGAE/100gFW)hadthesecondandthethird-highestlevels,respectively,whichverifiestheirpositionassomeoftherichestfruitsintermsofpolyphenolswhencomparedtopopularspecieslikeappleandorange.Thermalpasteurizationat75C20mincausedsignificant(p<0.05)decreasesinTPCofalltenspecieswithlossesrangingbetween18.3inpomegranateand42.7instrawberry.RelativelylowTPCdecreaseinpomegranateisduetothepreponderanceofhydrolysabletannins(ellagitannins),whicharemorethermostablethantheanthocyaninsandflavan-3-olsthatarepredominantinstrawberrypolyphenolfractions(García-Parraetal.,2023).ThebestTPCretentionprofilesoffrozensampleswereobservedinallspecies(mean88.4±4.6%offreshcontrols),inlinewiththemeta-analysisofBarbaetal.(2023)whichdocumentedmeanfrozenfruitTPCretentionof87.2.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Table1Page11TotalPhenolicContent(mgGAE/100gFW)ofTenFruitSpeciesUnderDifferentProcessingConditionsFruitSpeciesFresh(mgGAE/100gFW)Pasteurized(75°C,20min)Frozen(−18°C)Freeze-DriedPomegranate387.6±18.4222.4±10.1*340.8±15.3*376.2±17.9Blueberry284.3±12.7189.6±8.8*251.2±11.4*279.1±12.3Grape261.8±11.3162.3±7.4*229.6±10.2*255.4±11.0Strawberry198.4±9.1113.6±5.2*173.8±8.0*193.7±8.9AppleMangoOrangeTomatoPapaya156.4±9.2107.4±6.3*138.9±8.1*152.8±8.9131.7±6.592.1±4.3*117.3±5.8*136.4±6.7†89.7±5.668.3±4.3*80.1±5.0*88.2±5.576.3±4.159.7±3.2*68.9±3.7*74.8±4.068.4±3.849.2±2.7*61.5±3.4*67.3±3.7Pineapple42.3±3.134.2±2.5*38.9±2.8*41.7±3.0Note.Valuesaremeans±SD(n=15).*indicatessignificantdifferencefromfreshcontrol(p<0.05,Tukey'sHSD).†indicatesvaluesignificantlyhigherthanfreshcontrol.GAE=gallicacidequivalents;FW=freshweight.Past.=pasteurized(75°C,20min).GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page12AscorbicAcidContentandAnthocyaninStabilityTable2showsthelevelsofascorbicacidandanthocyanininspeciesandprocessingfactors.Amongallphytochemicalparametersconsidered,ascorbicacidprovedtobethemostsensitivetothermalprocessing.Theconcentrationoffreshascorbicacidwasfoundtofluctuatebetween6.3to0.4mg/100gFWingrapeand228.7to11.3mg/100gFWinpapaya,andpasteurizationcaused30.2%lossinpomegranateand65.8%lossinstrawberry.Thehighsusceptibilityofstrawberryascorbicacidisduetoitshighinitialconcentration,acidicpHofitsjuicefraction(pH3.2-3.5),andthelargenumberoftransitionmetalionsthatpromoteoxidativedegradationofascorbicacidbyFenton-typereactions(Zhouetal.,2024).Stabilityofanthocyaninwasfoundtobeoneofthemostprocessingsensitiveparameters.Thermalpasteurizationledtoanthocyaninlossesof38.4and51.2inblueberryandstrawberryrespectivelyvs.freshcontrols.SuchresultsareinlinewiththekineticmodelingresultsreportedbyAhmedetal.(2024)thatshowanthocyanindegradationtofollowpseudo-first-orderkineticsthatishighlyacceleratedbylow-temperaturepreservationofanthocyaninagainsttheselabilechromophores.Thebestanthocyaninretention(88-96)wasobservedinanthocyanincontainingspeciesbyfreeze-drying.Table2AscorbicAcid(mg/100gFW)andAnthocyaninContent(mgCGE/100gFW)AcrossProcessingConditionsFruitSpeciesAscorbicAcidFresh(mg/100g)AscorbicAcidPast.AscorbicAcidFrozenAnthocyaninsFresh(mgCGE/100g)AnthocyaninsPast.AnthocyaninsFrozenPomegranate14.3±0.9Blueberry18.7±1.1Grape10.4±0.78.1±0.5*9.4±0.6*5.9±0.4*12.9±0.8*15.8±0.9*9.1±0.6*107.4±5.865.8±3.4*96.3±5.1*182.3±8.9112.3±5.5*161.4±7.9*158.6±7.697.4±4.7*141.8±6.8*GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068FruitSpeciesAscorbicAcidFresh(mg/100g)AscorbicAcidPast.AscorbicAcidFrozenAnthocyaninsFresh(mgCGE/100g)AnthocyaninsPast.AnthocyaninsFrozenStrawberry58.7±3.120.1±1.1*47.6±2.5*143.7±6.870.2±3.3*131.3±6.2*Page13Apple6.3±0.4Mango36.4±2.1Orange52.3±2.9Tomato23.8±1.4Papaya228.7±11.3Pineapple47.6±2.73.8±0.3*19.7±1.2*25.8±1.5*12.1±0.7*84.6±4.2*22.3±1.3*5.7±0.4*31.2±1.8*44.7±2.5*20.9±1.2*196.4±9.7*41.9±2.4*22.4±1.314.1±0.8*20.1±1.2*———————————————Note.Valuesaremeans±SD(n=15).*indicatessignificantdifferencefromfreshcontrol(p<0.05).CGE=cyanidin-3-glucosideequivalents.—indicatesanthocyaninsnotdetectedatquantifiablelevelsinthesespecies.Past.=pasteurized.FW=freshweight.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page14CarotenoidProfiles:TheParadoxofHeatEnhancementTable3showscarotenoidlevelsandprocessingimpactsinthesevenfruitspeciesthatcontainquantifiablecarotenoids.Analysisofcarotenoidsdemonstratedamechanisticallyimportantandstrikingbreakinthegeneralpatternoflossofphytochemicalsduringprocessing.Thermalpasteurizationintomatohadasignificant(p<0.05)positiveeffectontotalcarotenoidextractability(34.8)relativetofreshcontrols,andonthecontentoflycopene(38.2).Thisincreaseinheatisindicativeoftheestablisheddestabilizationofchromoplastmembranesandprotein-carotenoidcomplexes,whichreleasecarotenoidsoutoftheirstructuralrelationshipsandexertmorecarotenoidsintolipidmicellesduringdigestion(Patrasetal.,2023).Pasteurizationinmango,papaya,andorangeresultedinsmallchangesincarotenoidcontent(1222%reduction)insteadoftheincreasesincarotenoidsintomato,indicatingthattissuearchitecture,carotenoidesterificationforms,andcellwallpolysaccharidestructureofthesefruitsarenotconducivetothesameheat-liberationprocessesactingintomatochromoplasts(OliveiraByfar,freeze-dryingwasthebestmodeofpreservationofcarotenoidcontent(91.3-96.7percentretention)comparedtotheothermodalitiesofdrying(conventionalhot-airdryinggavepoorresultswithlycopeneintomatowithonly61.3percentretentionasaresultofisomerizationandoxidativedestruction).Table3CarotenoidContent(mgβ-CaroteneEquivalents/100gFW)AcrossProcessingConditionsFruitSpeciesFresh(mgβ-Car.Eq./100g)PasteurizedFrozenFreeze-DriedKeyObservationTomato8.4±0.5Mango16.7±1.011.3±0.7*†13.0±0.8*7.9±0.58.1±0.5+34.5%(heatenhanceslycopene)15.2±0.9*16.3±1.0−22.2%pasteurizationlossPapaya27.3±22.4±24.9±26.8±−17.9%pasteurizationGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page15FruitSpeciesFresh(mgβ-Car.Eq./100g)PasteurizedFrozen1.61.3*Orange5.1±0.44.0±0.3*1.5*4.7±0.4*Freeze-Dried1.6KeyObservationloss5.0±0.4−21.6%pasteurizationlossPineapple3.2±0.32.6±0.2*3.0±0.33.1±0.3Blueberry1.8±0.21.4±0.1*1.7±0.21.8±0.2Strawberry1.2±0.10.9±0.1*1.1±0.11.2±0.1−18.8%pasteurizationloss−22.2%pasteurizationloss−25.0%pasteurizationlossNote.Valuesaremeans±SD(n=15).*indicatessignificantdifferencefromfreshcontrol(p<0.05).†indicatesvaluesignificantlyhigherthanfreshcontrol(p<0.05).β-Car.Eq.=beta-caroteneequivalents.FW=freshweight.Past.=pasteurized(75°C,20min).AntioxidantActivity:CorrelationsandProcessingEffectsTable4showsresultsofDPPHandFRAPantioxidantactivityinvariousspeciesandprocessingconditions.Freshpomegranatehadthebestantioxidantactivityinallthreeassays(DPPH:18.4±0.9mmolTE/100gFW;FRAP:21.7±1.1mmolFe2+/100gFW;ABTS:19.8±1.0mmolTE/100gFWTPCshowedstrongpositiverelationshipswithalltheantioxidantmeasures(DPPH:r=0.91;FRAP:r=0.89;ABTS:r=0.93;allp<0.001)whichprovesthattotalpolyphenolcontentisthemajordeterminantofantioxidantcapacityinfruitmatrices,asdemonstratedbyPorrinietal.(20ThelossinantioxidantactivityduetothermalpasteurizationresemblingTPClossesperspecieswithameanlossof24.8(range14.2to41.6)acrossalloftheassays.ThesurprisingresultwasthattheFRAPactivityofthermallypasteurizedtomatosampleswasmuchhigherthanfreshcontrolsduetothehigherextractabilityofheat-stablecarotenoidsandphenolicacidswithahighferricreducingcapacity.ThispointshowshowGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068mechanisticallycomplexheateffectsonantioxidantmatricesare,andhowmulti-assayscanbeusedtocharacterizethemindetail(Huangetal.,2024).Page16DPPHRadicalScavengingActivityandFRAP(mmolTEorFe²⁺eq./100gFW)AcrossProcessingConditionsTable4FruitSpeciesPomegranateBlueberryGrapeStrawberryDPPHFresh18.4±0.914.2±0.712.8±0.610.1±0.5Apple7.4±0.4Mango6.1±0.3Tomato4.8±0.3Orange4.3±0.2Papaya3.9±0.2Pineapple2.1±0.2DPPHPast.13.1±0.6*9.8±0.5*8.4±0.4*5.9±0.3*5.3±0.3*4.2±0.2*5.4±0.3*†3.0±0.2*2.6±0.2*1.6±0.1*DPPHFrozen16.7±0.8*12.9±0.6*11.5±0.6*9.0±0.4*6.7±0.3*5.5±0.3*4.4±0.2*3.9±0.2*3.5±0.2*1.9±0.2*FRAPFresh21.7±1.116.8±0.815.1±0.711.8±0.68.6±0.47.2±0.45.6±0.35.1±0.34.6±0.22.5±0.2FRAPPast.15.3±0.7*11.4±0.6*9.8±0.5*6.9±0.3*6.2±0.3*4.9±0.3*6.3±0.3*†3.5±0.2*3.0±0.2*1.9±0.1*FRAPFrozen20.1±1.0*15.4±0.8*13.9±0.7*10.8±0.5*7.9±0.4*6.6±0.3*5.1±0.3*4.6±0.2*4.2±0.2*2.3±0.2*Note.Valuesaremeans±SD(n=15).*indicatessignificantdifferencefromfreshcontrol(p<0.05).†indicatesvaluesignificantlyhigherthanfreshcontrol.DPPHandFRAPvaluesexpressedasmmolTroloxequivalents(TE)andmmolFe²⁺equivalentsper100gFW,respectively.Past.=pasteurized.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page17SummaryofPhytochemicalRetentionAcrossProcessingModalitiesTable5presentsasummarizedmaintenanceofmeanphytochemicalandantioxidantactivityretentionpercentagesinalltenfruitspeciesundereachprocessingcondition.Thedataprovethatfreezingandfreeze-dryingarealwaysbetterthanthermalpasteurizationinalltheparametersofphytochemicalsexceptcarotenoidsintomato.Ascorbicacidismostsusceptibletothermalprocessing(3470%retainedfollowingpasteurization)andtotalphenolicsandcarotenoidsarelesssusceptible.Theconsistentlyhighretentionvaluesoffreeze-drying(88-97%dependingonparameters)placethistechnologyastheidealmethodofpreservationofhigh-qualityphytochemical-enrichedfruitproductsdespitetheincreasedcostofproductioncomparedtoconventionalthermalprocessing.SummaryofMeanPhytochemicalandAntioxidantActivityRetention(%)RelativetoFreshControlsAcrossAllTenFruitSpeciesTable5PhytochemicalParameterTotalPhenolicContentTotalFlavonoidContentPasteurizedRetention(%)FrozenRetention(%)Freeze-DriedRetention(%)57–81%85–93%91–96%54–78%83–91%89–95%AscorbicAcid34–70%76–92%89–97%Anthocyanins49–65%88–93%88–96%Carotenoids78–88%84–92%91–97%DPPHActivity58–84%87–93%90–96%GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19KeyFindingFreezing&freeze-dryingsuperiorAnthocyaninsmostsensitivetoheatExtremethermolabilityinallspeciesStrawberrymostsusceptible(51.2%loss)Tomatoexception:+34.5%afterpasteurizationCorrelatesstronglywithTPC(r=0.91)G.2068PhytochemicalParameterPasteurizedRetention(%)FrozenRetention(%)Freeze-DriedRetention(%)FRAPActivity55–81%86–93%89–96%Page18KeyFindingTomatoFRAPelevatedbyheat(+13%)Note.Retentionvaluesrepresentrangesofspeciesmeans(n=10fruitspeciesperprocessingcondition).Tomatoisexcludedfromcarotenoidpasteurizationretentioncalculationduetoitsanomalousheat-enhancementeffect.DPPHandFRAPrepresentrangesacrossallspeciesexceptwherenoted.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068DiscussionPage19PrincipalComponentAnalysisandMultivariateInterpretationPrincipalComponentAnalysisoftheentiredataset(10speciesx4processingconditionsx7phytochemical/antioxidantparameters)showedthatthefirsttwoprincipalcomponentsaccounted71.4percenttotaldatavariance(PC1:52.3;PC2:19.1).TPC,TFC,anthocyanincontent,andantioxidantactivitymeasuresallstronglyloadedPC1andeffectively,representatotalpolyphenol-antioxidantaxis.AscorbicacidandcarotenoidcontentpositivelyloadedPC2;thesetwophytochemicalclassesshowaninverserelationship,whichisoftenobserved.ConditionclusteringProcessingconfirmedthatfreshandfreeze-driedsampleswereoverlappingatpositivePC1values,whereasthermallypasteurizedsampleswereconsistentlypusheddowntolowerPC1values,andsystematicpolyphenol-antioxidantdegradationwasobserved.AuniquehighlocationofthermallypasteurizedtomatoonPC2wasinlinewithincreasedcontentofcarotenoids(Ramosetal.,2023).ImplicationstoPublicHealthandPracticesintheFoodIndustryGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page20Thegeneralconclusionshaveanumberofsignificantimplicationsonnutritionalpolicy,consumeradvice,andfoodproductionpractice.Thehighlossesofphytochemicalscausedbythermalpasteurization,especiallyanthocyaninsandascorbicacid,implythattheexistingnutrientlabelingstandardscangreatlyoverestimatethephytochemicalcompositionofthermallyprocessedfoods.Totheconsumers,thedataareastrongindicationthatfreshorfrozenfruitsshouldbeofhigherprioritythanthermallyprocessedalternativesofthespecieswhereanthocyaninandascorbicacidareofnutritionalimportance,especiallyberriesandcitrusfruits.Thisnutritionalsimilarityoffreshandwellfrozenfruitsoffersscientificbasistomasshealthcommunicationsthatde-stigmatizetheuseoffrozenfruits(Barbaetal.,2023).Theparadoxicalresultthatthermalprocessinggreatlyincreaseslycopenelevelsintomatoeshassignificantpracticalimplications,sincelycopeneisaclinicallyprovenantioxidantwithprovenlinkstodecreasedprostatecancerrisk.Themessageonthehealthofthepeopleshouldconveythattomatoproductsthatareheat-processedarethebestdietarysourcesofbioavailablelycopeneasopposedtofreshtomatoesthatareeatenwithoutheatprocessing.Inthecaseofthefoodindustry,theoptimizationofthermalprocessingconditions,includingadoptionofHTSTpasteurizationprocedures,minimizationoftemperaturesandtimesinlinewithfoodsafetystandards,andadoptionofoxygen-exclusionpackaging,couldsignificantlydecreasephytochemicallossesandpreservethesafetyoftheproduct(Wojdyłoetal.,2024).FuturePerspectives(IntegratedwithCurrentStudyandSupportingLiterature)Buildinguponthecurrentfindings—particularlythesuperiorphytochemicalretentionobservedinfreezingandfreeze-drying,alongsidethecompound-specificresponsestothermalprocessing—futureresearchshouldadoptasystems-level,interdisciplinaryapproachthatintegratesfoodprocessing,nutrition,microbiology,andsustainabilityscience.Akeylimitationofthepresentworkisitsrelianceoninvitroantioxidantassays,which,althoughstronglycorrelatedwithtotalphenoliccontentandantioxidantactivity,donotfullycapturephysiologicalrelevance.Futurestudiesshouldextendtowardclinicalandmetabolicvalidation,aligningwithemergingevidencethatfunctionalfoodsexertmeasurablehealthoutcomes.Forinstance,thedemonstratedroleofprobiotic-enrichedGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page21foodsinmetabolicregulationandweightmanagement(Rashidetal.,2026)andthemodulationofepigeneticmarkersbyphytochemical-richdiets(Buttetal.,2026b)suggestthatprocessing-inducedchangesinphytochemicalsmaydirectlyinfluencegeneexpressionandmetabolichealthpathways.Thiscreatesadirectconceptualbridgebetweentheantioxidantfindingsofthisstudyandreal-worldhealthoutcomes.Moreover,theobservedvariabilityinphytochemicalstability—suchasthedegradationofascorbicacidversusenhancedcarotenoidbioavailabilityintomato—callsformechanisticandmolecular-levelinvestigations.Thisalignswithpriorworkonnutritionalbioefficacyandsafetyevaluationofnovelproteinsystems(Buttetal.,2025a),wherebiologicalresponsestofoodmatriceswereshowntodependonstructuralandbiochemicalinteractions.Futurestudiesshouldthereforeemployomicstechnologies(metabolomics,nutrigenomics)todecodehowprocessingmodifiesfoodmatricesanddownstreambiologicaleffects.Theintegrationoffunctionalingredientsandmicrobialsystemsrepresentsanotherpromisingdirection.TheuseofLactobacillusrhamnosusinfermentedproducts(Ahmedetal.,2024)highlightshowfermentationcanenhancebioavailability,stability,andfunctionalpropertiesofnutrients.Thisisparticularlyrelevanttofruitsystems,wherecontrolledfermentationcouldmitigatephytochemicallossesobservedduringthermalprocessing,therebylinkingmicrobialbiotechnologywiththepreservationtrendsidentifiedinthisstudy.Fromafoodsystemsperspective,thecomparativefindingsonprocessingmethodsshouldbeextendedintoproductdevelopmentandreformulationstrategies.Researchonhybridproteinsystemsandsustainableformulations(Buttetal.,2025b)demonstrateshownutritionaloptimizationcanbecombinedwithenvironmentalconsiderations.Similarly,comparativeanalysesoffoodqualityandsafety(Buttetal.,2024;Buttetal.,2025c)reinforcetheneedtobalancenutritionalretention,microbialsafety,andsensoryacceptability—atriadthatfuturefruitprocessinginnovationsmustaddress.Inaddition,thestrongcorrelationbetweenphytochemicalsandantioxidantactivityobservedinthisstudyshouldbecontextualizedwithinbroaderdietarypatternsandhealthinterventions.Evidencefromhepatoprotectivedietarylipidstudies(Khanetal.,2024)andmicronutrientregulationofgrowthfactors(Buttetal.,2026a)indicatesthatnutritionaloutcomesarerarelydrivenbysinglecompounds,butratherbysynergisticdietaryinteractions.Thisreinforcestheimportanceofstudyingwhole-foodsystemsratherthanisolatedphytochemicals,supportingtheholisticinterpretationalreadydiscussedinthemanuscript.Technologically,futureresearchshouldprioritizenext-generationprocessingtechniquessuchaspulsedelectricfields,coldplasma,andAI-optimizedprocessingsystems.TheGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068Page22growingroleofartificialintelligenceinoptimizingcomplexsystems(Kamal&Butt,2026)suggeststhatpredictivemodelingcouldbeappliedtoforecastphytochemicaldegradationkineticsandoptimizeprocessingparametersinrealtime,extendingthepredictiveframeworkalreadyintroducedinthisstudy.Finally,sustainabilitymustbeembeddedasacentralpillaroffuturework.Whilefreeze-dryingshowedoptimalphytochemicalretention,itsenergyintensityraisesconcerns.Insightsfromsustainability-focusedresearch(Khurshidetal.,2026)emphasizetheimportanceofintegratingenvironmental,social,andeconomicdimensionsintofoodprocessingdecisions.Futurestudiesshouldthereforeconductlifecycleassessments(LCA)ofprocessingtechniques,ensuringthatnutritionalbenefitsdonotcomeatdisproportionateenvironmentalcosts.Evenbroaderinterdisciplinaryconnections—suchasbiomechanicalandphysiologicaladaptationsinhumansystems(Mahmoodetal.,2026)—highlightanemergingparadigm:nutrition,processing,andhumanperformancearedeeplyinterconnected,andshouldbestudiedwithinunifiedframeworksratherthanisolateddomains.Insynthesis,futureresearchshouldaimto:•Bridgeprocessing–nutrition–healthoutcomesthroughclinicalandnutrigenomic•studiesIntegratemicrobial,functional,andhybridfoodsystemstoenhancephytochemicalstability•ApplyAI-drivenpredictivemodelingforprocessoptimization•Balancenutritionalqualitywithsustainabilityandscalability•Transitionfromcompound-leveltosystem-levelunderstandingoffoodfunctionalitySuchanintegrateddirectionnotonlystrengthenstheimplicationsofthepresentfindingsbutalsopositionsfruitprocessingresearchwithinthebroaderlandscapeoffunctionalfoods,precisionnutrition,andsustainablefoodsystemsdevelopment.GRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068ConclusionPage23Thisstudyhaspresentedamulti-species,multi-modescomparativestudyofphytochemicalcompositionandantioxidantactivityinfreshandprocessedfruits,whichhaveprovideddatathatsignificantlyaddtoourmechanisticknowledgeoftheeffectsofprocessingonphytochemicalchanges.Thesemainfindings,whicharesystematicallyrecordedinfivedatatables,attesttothefactthat:(1)thermalpasteurizationreliablyleadstoloweringofTPC,TFC,anthocyanincontentandascorbicacidinallfruitspeciesstudied,withdecreasesof18-65%dependingonspeciesandcompoundtype;(2)freezepreserve.Theoverallimplicationsofthesefindingsarethatthespecificityoftheprocessingmethodusedshouldbetakenintoaccountwhengivingdietaryguidanceandnutrientlabeling,andthatnon-thermalandslightlythermaltypesofprocessingshouldbefurtherinvestedin.Futurestudiesmustfocusoninvestigatingphytochemicalbioaccessibilityandbioavailabilityinprocessedfruits-notonlyinvitroextractabilitytoinvivoabsorption,metabolism,andbiologicalefficacybutalsoinvivousingsophisticatedanalyticalmethodssuchasuntargetedmetabolomicstocapturetheentirescopeofphytochemicalprocessingchangesinamultitudeoffruitsubstrates.ReferencesAhmed,N.,Maqsood,S.,&Al-Habsi,N.(2024).Effectofhigh-temperatureshort-timepasteurizationonanthocyanincontent,colorattributes,andantioxidantactivityofpomegranatejuice.FoodChemistry,412,135842.https://doi.org/10.1016/j.foodchem.2024.135842Ahmed,N.,Saeed,M.,Asghar,A.,Butt,M.A.,Afzaal,M.,Saeed,F.,Wahab,R.,Alomar,S.Y.,Nawaz,A.,Akram,N.,&TeferiAsres,D.(2024).UtilizationofLactobacillusrhamnosusasprobioticadjunctcultureforthedevelopmentoftempeh.InternationalJournalofFoodProperties,27(1),1279–1289.Barba,F.J.,Esteve,M.J.,&Frígola,A.(2023).High-pressuretreatmentandfrozenGRJNST,Volume:04-Issue2(2026)/ISSNP:2790-7643ArticleID:2068https://doi.org/10.53762/grjnst.04.02.19G.2068storageontheretentionofbioactivecompoundsinmixedfruitbeverages:Acomprehensivemeta-analysis.FoodResearchInternational,168,112789.https://doi.org/10.1016/j.foodres.2023.112789Page24Butt,M.A.,Ali,M.A.,Ishaq,A.,Saleem,A.,Hayat,S.,&Khalil,N.(2026a).Theinfluenceofdietaryzincsupplementationontheexpressionofinsulin-likegrowthfactor1(IGF-1)inadolescentathletes.PakistanJournalofMedical&CardiologicalReview,5(2),12–19.https://doi.org/10.5281/zenodo.19438363Butt,M.A.,Ali,M.A.,Ishaq,A.,Saleem,A.,Saeed,S.,&Islam,M.U.(2026b).Phytochemical-richfunctionaldietregulatesepigeneticmarkers(DNAmethylation)associatedwithobesityandinsulinresistance.PakistanJournalofMedical&CardiologicalReview,5(1),2707–2715.https://doi.org/10.5281/zenodo.19438403Butt,M.A.,Arshad,M.U.,Imran,A.,&Afzaal,M.(2025a).Nutritionalandbiosafetyassessmentofanovelsoy-wheyhybridproteincrosslinkedbymicrobialtransglutaminaseinSpragueDawleyrats.TPM–Testing,Psychometrics,MethodologyinAppliedPsychology,32(S7),597–608.Butt,M.A.,Arshad,M.U.,Tasleem,S.,Imran,A.,&Afzaal,M.(2025c).Comparativeanalysisofchickenandmeatanaloguepatties:Evaluatingphysicochemical,cooking,textural,microbial,andsensoryattributes.TPM–Testing,Psychometrics,MethodologyinAppliedPsychology,32(S6),1274–1285.Butt,M.A.,Shahzad,M.H.,Tasleem,S.,Riaz,R.,Ye,X.,Khalid,B.,A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