<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The main purpose of the study was to determine changes of polyphenol concentrations in hybrids of Nante type carrots during storage. Fresh Nante type ‘Forto’ variety carrots and carrot hybrids ‘Bolero’ F1, ‘Champion’ F1, and ‘Maestro’ F1 were cultivated in the Zemgale region of Latvia. Carrots were stored for six months in air (+3 ± 1 °C, RH = 89 ± 1%) and polyphenol compound concentrations were determined at two month intervals. High-performance liquid chromatography was used to determine concentrations of eight polyphenols in carrots: gallic acid, catechin, epicatechin, caffeic acid, chlorogenic acid, ferulic acid, vanillin, and rutin. Significant differences occurred in polyphenol concentrations of fresh Nante type variety ‘Forto’ carrots and several hybrids (‘Bolero’ F1, ‘Champion’ F1, and ‘Maestro’ F1) during storage. After six months of storage, the concentration of polyphenol compounds of Nante type carrots decreased — caffeic acid by 64.6%, chlorogenic acid — by 37.9% and vanillin — by 81.5%. However, during storage, concentration of some polyphenol compounds increased, as catechin by 30.5%, epicatechin by 85.2%, gallic acid by 48.5% and ferulic acid by 87.9%.</p></abstract>

The main purpose of the study was to determine changes of polyphenol concentrations in hybrids of Nante type carrots during storage. Fresh Nante type ‘Forto’ variety carrots and carrot hybrids ‘Bolero’ F1, ‘Champion’ F1, and ‘Maestro’ F1 were cultivated in the Zemgale region of Latvia. Carrots were stored for six months in air (+3 ± 1 °C, RH = 89 ± 1%) and polyphenol compound concentrations were determined at two month intervals. High-performance liquid chromatography was used to determine concentrations of eight polyphenols in carrots: gallic acid, catechin, epicatechin, caffeic acid, chlorogenic acid, ferulic acid, vanillin, and rutin. Significant differences occurred in polyphenol concentrations of fresh Nante type variety ‘Forto’ carrots and several hybrids (‘Bolero’ F1, ‘Champion’ F1, and ‘Maestro’ F1) during storage. After six months of storage, the concentration of polyphenol compounds of Nante type carrots decreased — caffeic acid by 64.6%, chlorogenic acid — by 37.9% and vanillin — by 81.5%. However, during storage, concentration of some polyphenol compounds increased, as catechin by 30.5%, epicatechin by 85.2%, gallic acid by 48.5% and ferulic acid by 87.9%.

Changes of Polyphenol Compound Concentrations in Hybrids of Nante Type Carrots during Storage

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The main purpose of the study was to determine changes of polyphenol concentrations in hybrids of Nante type carrots during storage. Fresh Nante type ‘Forto’...

Changes of Polyphenol Compound Concentrations in Hybrids of Nante Type Carrots during Storage

Online veröffentlicht: 19. Jan. 2018

Seitenbereich: 492 - 495

Eingereicht: 03. Okt. 2016

Akzeptiert: 23. Nov. 2017

DOI: https://doi.org/10.1515/prolas-2017-0085

Schlüsselwörter
carrots, polyphenols compounds, storage

© 2017 Ingrīda Augšpole et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Changes of Polyphenol Compound Concentrations in Hybrids of Nante Type Carrots during Storage

Online veröffentlicht: 19. Jan. 2018

Seitenbereich: 492 - 495

Eingereicht: 03. Okt. 2016

Akzeptiert: 23. Nov. 2017

DOI: https://doi.org/10.1515/prolas-2017-0085

Schlüsselwörtercarrots, polyphenols compounds, storage

© 2017 Ingrīda Augšpole et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
carrots, polyphenols compounds, storage