<abstract xmlns="http://www.w3.org/1999/xhtml">Carrot (<italic>Daucus carota</italic> L.) belongs to the most common type of vegetable because of its consumption, versatile usage in the canning industry and because of its beneficial effects on the health of consumers. It is valuable mainly because of the high content of β-carotene, B vitamins, vitamin C, carbohydrates and minerals. The aim of this work was to compare the quality of carrot juice from different varieties of carrots regarding the content of total carotenoids and polyphenols and also to assess the dynamics of their changes evaluated under the influence of the pasteurization (85 °C). There were selected varieties of carrot such as Baltimore F1, Exhibition F1, Kamaran F1, Napoli F1, Belgrado F1, Komarno F1, Nantes, Rubina and Nandrin F1. The highest content of carotenoids, assessed by the spectrophotometry, was determined in variety Kamaran F1 (213.66 mg 100 g−1 dry matter) and the lowest in Belgrado F1 (146.80 mg 100 g−1 dry matter). After the pasteurization, the content of carotenoid decreased and ranged from 128.04 mg 100 g−1 dry matter in variety Napoli F1 to 142.55 mg 100 g−1 in Kamaran F1. The highest content of polyphenol determined by the Folin Ciocalteu method was found in fresh juice of Rubina (922.80 mg GAE 100 g−1 dry matter) and the lowest in the variety Nantes (535.75 mg GAE 100 g−1 dry matter). After the pasteurization, the content of the monitored components was found to be 450.34 mg GAE 100 g−1 dry matter in Napoli F1 to 751.95 mg GAE 100 g−1 dry matter in Komarno F1 variety.</abstract>

Carrot (Daucus carota L.) belongs to the most common type of vegetable because of its consumption, versatile usage in the canning industry and because of its beneficial effects on the health of consumers. It is valuable mainly because of the high content of β-carotene, B vitamins, vitamin C, carbohydrates and minerals. The aim of this work was to compare the quality of carrot juice from different varieties of carrots regarding the content of total carotenoids and polyphenols and also to assess the dynamics of their changes evaluated under the influence of the pasteurization (85 °C). There were selected varieties of carrot such as Baltimore F1, Exhibition F1, Kamaran F1, Napoli F1, Belgrado F1, Komarno F1, Nantes, Rubina and Nandrin F1. The highest content of carotenoids, assessed by the spectrophotometry, was determined in variety Kamaran F1 (213.66 mg 100 g−1 dry matter) and the lowest in Belgrado F1 (146.80 mg 100 g−1 dry matter). After the pasteurization, the content of carotenoid decreased and ranged from 128.04 mg 100 g−1 dry matter in variety Napoli F1 to 142.55 mg 100 g−1 in Kamaran F1. The highest content of polyphenol determined by the Folin Ciocalteu method was found in fresh juice of Rubina (922.80 mg GAE 100 g−1 dry matter) and the lowest in the variety Nantes (535.75 mg GAE 100 g−1 dry matter). After the pasteurization, the content of the monitored components was found to be 450.34 mg GAE 100 g−1 dry matter in Napoli F1 to 751.95 mg GAE 100 g−1 dry matter in Komarno F1 variety.

The Dynamics of Changes in Nutritionally Significant Ingredients of Carrot Juice after the Pasteurization

Slovak University of Agriculture in Nitra, Slovak Republic

National Agricultural and Food Centre Research Institute of Plant Production, Piešťany, Slovak Republic

Acta Horticulturae et Regiotecturae

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

Carrot (Daucus carota L.) belongs to the most common type of vegetable because of its consumption, versatile usage in the canning industry and because of its...

The Dynamics of Changes in Nutritionally Significant Ingredients of Carrot Juice after the Pasteurization

Publicado en línea: 07 feb 2017

Páginas: 8 - 12

DOI: https://doi.org/10.1515/ahr-2016-0015

Palabras clave
carrot, juice, carotenoids, polyphenols

© 2016 Andrea Mendelová et al., published by De Gruyter Open

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

The Dynamics of Changes in Nutritionally Significant Ingredients of Carrot Juice after the Pasteurization

Publicado en línea: 07 feb 2017

Páginas: 8 - 12

DOI: https://doi.org/10.1515/ahr-2016-0015

Palabras clavecarrot, juice, carotenoids, polyphenols

© 2016 Andrea Mendelová et al., published by De Gruyter Open

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

Palabras clave
carrot, juice, carotenoids, polyphenols