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Effects of Genotype, Root Size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots ( Daucus carota L.)
Author(s) -
Kidmose U.,
Hansen S. L.,
Christensen L. P.,
Edelenbos M.,
Larsen E.,
Nørbæk R.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb09955.x
Subject(s) - daucus carota , blanching , chemistry , carotenoid , food science , carotene , legume , horticulture , botany , biology
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 (α‐and β‐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 °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.