Effects of genotype, root size, storage, and processing on bioactive compounds in organically grown carrots (Daucus carota L.)

• Published in: Journal of food science 2004-12, Vol.69 (9), p.S388-S394
• Main Authors: Kidmose, U, Hansen, S.L, Christensen, L.P, Edelenbos, M, Larsen, E, Norbaek, R
• Format: Article
• Language: English
• Subjects: 6-methoxymellein; Biological and medical sciences; blanching; carotenoids; Carrots; cold storage; Daucus carota; dimensions; falcarinol; Food industries; Food preservation; food processing; Food processing industry; Food science; food storage; freezing; frozen vegetables; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; genotype; Genotype & phenotype; Natural & organic foods; organic foods; organic production; polyacetylenes; refrigeration; vitamin A activity
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2004.tb09955.x

The effects of genotype, root size, storage, and processing on the content of bioactive compounds in carrots were determined to investigate the possibilities for optimizing the health-promoting properties of this vegetable. The content of polyacetylenes (falcarinol, falcarindiol, falcarindiol-3-acetate), carotenoids (alpha- and beta-carotene), and isocoumarin 6-methoxymellein (6-MM) varied significantly between 6 genotypes of the Nantes type. The content of falcarindiol, falcarindiol-3-acetate, and 6-MM was significantly higher in small (50- to 100-g root size) than in extra large root sizes (>250-g root size). Refrigerated storage of the roots for 4 mo at 1 degrees C before processing resulted in a significantly higher content of polyacetylenes and no differences in the content of carotenoids and 6-MM compared with frozen storage of processed carrots. The content of falcarinol increased and that of falcarindiol and falcarindiol-3-acetate decreased during steam blanching of the carrots before freezing. No changes were observed in the content of carotenoids and 6-MM.