Influence of Steam Treatment and Drying on Carrots Composition and Concentration of Phenolics, Organic Acids and Carotenoids

Carrot ( L.) is a globally used vegetable from the Apiacea family. It contains macro and micro elements, as well as various phytochemicals. The aim of the study was to determine concentration of carotenoids and organic acids, phenolic composition and antiradical scavenging activity, and colour chang...

Full description

Saved in:
Bibliographic Details
Published in:Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences Natural Sciences, 2018-06, Vol.72 (2), p.103-112
Main Authors: Prieciņa, Līga, Kārkliņa, Daina
Format: Article
Language:English
Subjects:
Acids
Ascorbic acid
Blanching
Carotenoids
Carrots
Catechin
Dihydroxybenzoic acid
Driers
Drying
Epicatechin
Flavonoids
Flavonols
Gravimetry
Heat treatment
High performance liquid chromatography
Liquid chromatography
Organic acids
p-Hydroxybenzoic acid
Phenolic acids
phenolic’s
Phenols
Scavenging
Sinapic acid
Spectrophotometry
steaming
Vacuum
Vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Carrot ( L.) is a globally used vegetable from the Apiacea family. It contains macro and micro elements, as well as various phytochemicals. The aim of the study was to determine concentration of carotenoids and organic acids, phenolic composition and antiradical scavenging activity, and colour changes during steam-blanching (for 1.5 and 3.0 min) and in dried carrots in convective and microwave-vacuum driers. Gravimetric, spectrophotometric, and high performance liquid chromatography (HPLC) methods were used for analysis. Carotenoids in fresh carrots were detected in high amounts, which decreased during thermal treatment and drying. The main organic acids in fresh carrots detected in highest amounts were oxalic, tartaric, quinic, malonic, and citric acids. Ascorbic acid concentration decreased minimally with steam processing, but significantly during drying. Fresh carrots contain minimal amounts of total phenolics, which increased during the thermal and drying processes used, while flavonoid, flavonol, flavan-3-ol and phenolic acid concentration decreased. The compound found in highest amounts by HPLC methods were 3.4-dihydroxybenzoic and 3.5-dihydroxybenzoic acids, catechin, 4-hydroxybenzoic acid, epicatechin and sinapic acid.
ISSN:1407-009X
2255-890X
1407-009X
DOI:10.2478/prolas-2018-0017