<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The objective of the paper was assessment of the selected qualities of carrot from retailer's shops, organic and traditional food shops in Krakow. The following quality parameters of the fruit pulp were investigated: content of extract, sugars, polyphenols, nitrite, flavonoids, beta-carotene, colour, and antioxidant activity. The investigation shows that the content of nitrogen (V) in the samples of carrot from traditional cultivations was higher than in case of carrot from organic crops, and in case of a sample from traditional cultivation it exceeds the admissible norms. However, the research which was carried out provides no justification for the statement that the content of nitrate (III) depends on the production system of carrot. The research on the content of polyphenols, flavonoids and antioxidant activity of juice proved the increased antioxidant ability of carrot that was traditionally cultivated with reference to carrot cultivated organically. However, the differences were not statistically confirmed. Beta-carotene content in all samples was comparable regardless the cultivation system. Content of extracts, total carbohydrates and sucrose was significantly higher for carrot from traditional crops than for eco-carrot.</p></abstract>

The objective of the paper was assessment of the selected qualities of carrot from retailer's shops, organic and traditional food shops in Krakow. The following quality parameters of the fruit pulp were investigated: content of extract, sugars, polyphenols, nitrite, flavonoids, beta-carotene, colour, and antioxidant activity. The investigation shows that the content of nitrogen (V) in the samples of carrot from traditional cultivations was higher than in case of carrot from organic crops, and in case of a sample from traditional cultivation it exceeds the admissible norms. However, the research which was carried out provides no justification for the statement that the content of nitrate (III) depends on the production system of carrot. The research on the content of polyphenols, flavonoids and antioxidant activity of juice proved the increased antioxidant ability of carrot that was traditionally cultivated with reference to carrot cultivated organically. However, the differences were not statistically confirmed. Beta-carotene content in all samples was comparable regardless the cultivation system. Content of extracts, total carbohydrates and sucrose was significantly higher for carrot from traditional crops than for eco-carrot.

Assessment of Particular Qualities of Carrot Availalbe in Selected Retailers in Krakow

Institute of Machinery Exploitation, Ergonomics and Production Processes

Department of Raw Materials, Fruit and Vegetable Processing

Post-diploma student of Nutrition Science in Wroclaw

Agricultural Engineering

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

The objective of the paper was assessment of the selected qualities of carrot from retailer's shops, organic and traditional food shops in Krakow. The...

Assessment of Particular Qualities of Carrot Availalbe in Selected Retailers in Krakow

Publié en ligne: 21 déc. 2017

Pages: 93 - 102

Reçu: 01 mars 2017

Accepté: 01 sept. 2017

DOI: https://doi.org/10.1515/agriceng-2017-0040

Mots clés
carrot, quality, cultivation, nitrites, anti-oxidant activity

© 2017 Paulina Wrona et al., published by De Gruyter Open

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

Assessment of Particular Qualities of Carrot Availalbe in Selected Retailers in Krakow

Publié en ligne: 21 déc. 2017

Pages: 93 - 102

Reçu: 01 mars 2017

Accepté: 01 sept. 2017

DOI: https://doi.org/10.1515/agriceng-2017-0040

Mots cléscarrot, quality, cultivation, nitrites, anti-oxidant activity

© 2017 Paulina Wrona et al., published by De Gruyter Open

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

Mots clés
carrot, quality, cultivation, nitrites, anti-oxidant activity