Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS

• Published in: Food and bioproducts processing 2020-01, Vol.119, p.350-359
• Main Authors: Keser, Duygu, Guclu, Gamze, Kelebek, Hasim, Keskin, Muharrem, Soysal, Yurtsever, Sekerli, Yunus Emre, Arslan, Aysel, Selli, Serkan
• Format: Article
• Language: English
• Subjects: Acetic acid; Alcohols; Aldehydes; Antioxidant properties; Antioxidants; Aroma; Aroma compounds; Bisabolene; Caffeic acid; Caffeoylquinic acid; Carrot; Carrots; Chromatography; Daucus; Daucus carota; Drying; Furans; Gas chromatography; GC–MS; Hexanal; Hexanoic acid; Human nutrition; Identification; LC–MS/MS; Levels; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Microwave drying; Myristicin; Nutrition; Odour; Pesticides; Phenolic compounds; Phenolics; Phenols; Pyrazines; Spectroscopy; Terpenes; Terpinolene
• ISSN: 0960-3085; 1744-3571
• DOI: 10.1016/j.fbp.2019.11.016

[Display omitted] •Microwave drying with seven power levels was employed on carrot powder production.•Effects of microwave drying on colour, aroma and phenolic compounds were studied.•Higher microwave powers increased aldehydes, furans and pyrazines in carrot powders.•Phenolic compounds from LC–MS/MS decreased significantly with the drying process.•Lower power values were more effective to preserve aroma and phenolic compounds. Carrot is an important food in human nutrition. The effects of different microwave (MW) powers on the aroma, phenolic and antioxidant properties of MW-dried and powdered carrot samples were investigated. Fresh carrot samples (Daucus carota ‘Nantes’) were dried using seven different MW power levels of 150, 200, 250, 300, 350, 400 and 450W (0.50, 0.67, 0.83, 1.00, 1.17, 1.33 and 1.50W/g, respectively). The aroma compounds of the carrot samples were extracted by purge and trap method and determined by gas chromatography-mass spectrometry (GCMS). In fresh samples, terpenes were identified as the dominant aroma group and a significant reduction was found in the amount of these compounds depending on the applied MW power level. Terpinolene, (E)-γ-bisabolene, elemicin and myristicin were identified as dominant terpenes. In the dried samples, aldehydes, furans, alcohols, acids and pyrazines were determined as major components depending on the applied MW power levels. Hexanal, 3-methyl-butanal, acetic acid and hexanoic acid were dominant in the dried samples. For the determination of the phenolic compounds, the method of liquid chromatography coupled with tandem mass spectrometry (LCMS/MS) was employed. As a result of the analysis, a total of seven phenolic compounds, two of which were more dominant (3-caffeoylquinic acid and di-caffeic acid derivative) were identified. The total phenolic content of the carrot samples dried with lower MW power level of 150 and 200W (0.50 and 0.67W/g) was found to be relatively better preserved. When both aroma and phenolic compounds were evaluated, it was observed that they were better preserved in the carrot samples dried with low MW power levels (150 and 200W).