Antioxidant compounds and their in vitro bioaccessibility of carrot (Daucus carota): changes by thermal processes
The carrot (Daucus carota) belongs to the Umbelliferae family, is vegetable rich in β-carotenes and other antioxidants. The aim of the review was to analyze the effect of thermal processing of carrot on antioxidant compounds and their bioaccessibility. The thermal treatments vary according to the te...
| Authors: | , , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2021 |
| Country: | México |
| Institution: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repository: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Language: | Spanish |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/7022 |
| Online Access: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/7022 |
| Access Level: | Open access |
| Keyword: | carrot juice pulp carotenoids color thermal treatments zanahoria jugo pulpa carotenoides tratamientos térmicos |
| Summary: | The carrot (Daucus carota) belongs to the Umbelliferae family, is vegetable rich in β-carotenes and other antioxidants. The aim of the review was to analyze the effect of thermal processing of carrot on antioxidant compounds and their bioaccessibility. The thermal treatments vary according to the temperature and time conditions to which the food is subjected. Researchers have reported the application of thermal treatments to carrots such as boiling, pasteurization, ultra-pasteurization, commercial sterilization, blanching, pressure cooking and frying. There are significant changes in the colour parameters when the carrots are blanched, the values of a* and b* decreased with respect to the untreated samples. The content of phenolic compounds and their bioaccessibility decreased with the blanching and pasteurization. Egmont Gold carrot treated at 80°C increased the concentration of ascorbic acid (318.82 ± 18.40 µg/g dw (dry weight)) by 23.84%, with respect to the sample at room temperature (258.12 ± 32.56 µg/g dw), due to the inactivation of the enzyme ascorbic acid oxidase. Pressure cooking (5134.5 ± 75.3 µg/100 g fw (fresh weight)), boiled (6740.3 ± 58.6 µg/100 g fw), frying (5926.4 ± 106.6 µg/100 g fw), blanched (87.70 ± 2.75 µg/g fw) and drying (882-1079 mg/kg dry mass) of the carrot, caused a decrease in carotenoids (2.53-31.58%). On the contrary, when was analyzed the in vitro bioaccessibility, pressure cooking, boiling and frying increased the bioaccessibility of carotenoids (29.80%, 25.45% and 38.47%, respectively) compared to carrots without treatment (16.80%), this behaviour also occurs in pasteurized, sterilized, ultra-pasteurized and dehydrated carrot pulp. However, the bioaccessibility of carrot antioxidant compounds depends on the polysaccharides of the cell membrane, proteins and other factors of the food matrix. |
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