<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Total antioxidant activity, levels of bio-active compound groups and instrumental colour of carrot purée subjected to thermal treatment (70°C/2 min) were measured. The method applied to the dosage of ascorbic acid was with 2,6-diclorophenolindophenol. Total phenols (TP) in purée were determined using the Folin- Ciocalteau method and antioxidant activity by the use of DPPH free radical method. The colour of the samples was measured using a Hunter-Lab colour meter. Heat treatment caused a rapid decrease in ascorbic acid. Phenolic contents were in general unaffected by thermal treatment. Colour parameters were significantly affected by thermal treatment. This provides a helpful tool for understanding the effect of processing on colour variation of carrot purée in a broader spectrum. Industrial relevance: This research paper provides scientific evidence of the influence of thermal treatments in retaining important bioactive compounds.</p></abstract>

Total antioxidant activity, levels of bio-active compound groups and instrumental colour of carrot purée subjected to thermal treatment (70°C/2 min) were measured. The method applied to the dosage of ascorbic acid was with 2,6-diclorophenolindophenol. Total phenols (TP) in purée were determined using the Folin- Ciocalteau method and antioxidant activity by the use of DPPH free radical method. The colour of the samples was measured using a Hunter-Lab colour meter. Heat treatment caused a rapid decrease in ascorbic acid. Phenolic contents were in general unaffected by thermal treatment. Colour parameters were significantly affected by thermal treatment. This provides a helpful tool for understanding the effect of processing on colour variation of carrot purée in a broader spectrum. Industrial relevance: This research paper provides scientific evidence of the influence of thermal treatments in retaining important bioactive compounds.

Effect of thermal treatment on antioxidant activity and colour of carrot purées

Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii, 720229, Suceava, Romania

Ovidius University Annals of Chemistry

{"article-title":"Effect of thermal treatment on antioxidant activity and colour of carrot purées"}

Total antioxidant activity, levels of bio-active compound groups and instrumental colour of carrot purée subjected to thermal treatment (70°C/2 min) were...

Effect of thermal treatment on antioxidant activity and colour of carrot purées

Publié en ligne: 20 oct. 2013

Pages: 35 - 38

DOI: https://doi.org/10.2478/auoc-2013-0007

Mots clés
antioxidant activity, carrot, total phenols, colour

This content is open access.

Effect of thermal treatment on antioxidant activity and colour of carrot purées

Publié en ligne: 20 oct. 2013

Pages: 35 - 38

DOI: https://doi.org/10.2478/auoc-2013-0007

Mots clésantioxidant activity, carrot, total phenols, colour

This content is open access.

Mots clés
antioxidant activity, carrot, total phenols, colour