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Phytochemicals in Daucus carota and Their Health Benefits-Review Article. Foods 2019; 8:foods8090424. [PMID: 31546950 PMCID: PMC6770766 DOI: 10.3390/foods8090424] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 09/07/2019] [Accepted: 09/16/2019] [Indexed: 12/17/2022] Open
Abstract
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits. This review summarises the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in Daucus carota. Two hundred and fifty-five articles including original research papers, books, and book chapters were analysed, of which one hundred and thirty articles (most relevant to the topic) were selected for writing the review article. The four types of phytochemicals found in carrots, namely phenolics, carotenoids, polyacetylenes, and ascorbic acid, were summarised. These chemicals aid in the risk reduction of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification, and anti-tumour properties. Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (colour differences) plays an important role; high contents of α and β-carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots. Carotenoids range between 3.2 mg/kg and 170 mg/kg, while vitamin C varies from 21 mg/kg to 775 mg/kg between cultivars. Growth temperatures of carrots influence the level of the sugars, carotenoids, and volatile compounds, so that growing in cool conditions results in a higher yield and quality of carrots, while higher temperatures would increase terpene synthesis, resulting in carrots with a bitter taste. It is worthwhile to investigate the cultivation of different genotypes under various environmental conditions to increase levels of phytochemicals and enhance the nutritional value of carrot, along with the valorisation of carrot by-products.
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Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red). Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.045] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Bazargani-Gilani B, Aliakbarlu J, Tajik H. Influence of Coating Based on Pomegranate Juice-Chitosan-Zataria multifloraOil on Chemical Stability of Chicken Meat during Frozen Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12596] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Behnaz Bazargani-Gilani
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
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Ennouri M, Ben Hassan I, Ben Hassen H, Lafforgue C, Schmitz P, Ayadi A. Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality. Journal of Food Science and Technology 2015; 52:2806-14. [PMID: 25892778 DOI: 10.1007/s13197-014-1323-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2014] [Accepted: 03/06/2014] [Indexed: 10/25/2022]
Abstract
Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.
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Affiliation(s)
- Monia Ennouri
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW, 3038 Sfax, Tunisia ; Higher Institute of Applied Sciences & Technology of Mahdia, Sidi Messaoud, 5111 Mahdia, Tunisia
| | - Ines Ben Hassan
- Laboratory of Radio analyses and Environment, Engineering School of Sfax, BPW, 3038 Sfax, Tunisia
| | - Hanen Ben Hassen
- Laboratory of Microorganisms and Biomolecules, Molecular and Cellular Screening Research Group, Center of Biotechnology of Sfax, University of Sfax, Sfax, PB 1177, 3018 Tunisia
| | - Christine Lafforgue
- INSA, UPS, INP; LISBP, University of Toulouse, 135 Avenue de Rangueil, 31077 Toulouse, France ; INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, 31400 Toulouse, France ; CNRS, UMR5504, 31400 Toulouse, France
| | - Philippe Schmitz
- INSA, UPS, INP; LISBP, University of Toulouse, 135 Avenue de Rangueil, 31077 Toulouse, France ; INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, 31400 Toulouse, France ; CNRS, UMR5504, 31400 Toulouse, France
| | - Abdelmoneim Ayadi
- Laboratory of Radio analyses and Environment, Engineering School of Sfax, BPW, 3038 Sfax, Tunisia
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Nadulski R, Grochowicz J, Sobczak P, Kobus Z, Panasiewicz M, Zawiślak K, Mazur J, Starek A, Żukiewicz-Sobczak W. Application of Freezing and Thawing to Carrot (Daucus carota L.) Juice Extraction. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1395-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Nora CD, Müller CDR, de Bona GS, Rios ADO, Hertz PF, Jablonski A, de Jong EV, Flôres SH. Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens). J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2014.01.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Mirsaeedghazi H, Emam-Djomeh Z, Ahmadkhaniha R. Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice. Journal of Food Science and Technology 2014; 51:382-6. [PMID: 24493900 DOI: 10.1007/s13197-011-0504-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/14/2011] [Accepted: 08/15/2011] [Indexed: 02/05/2023]
Abstract
Pomegranate juice's valuable nutritional components may be reduced during its processing or storage. This work examined the effect of frozen storage at -25 °C on some chemical characteristics of pomegranate juice. Total anthocyanin content of pomegranate juice, which was measured using the pH differential method, decreased by 11% after 20 days of frozen storage. Phenolic components, measured using a Folin and Ciocalteu assay by means of a UV-vis spectrophotometer, decreased by 29% after 20 days of frozen storage. Antioxidant activity, measured based on the radical scavenging properties of the juice using the 2,2-diphenyl-1-picrylhydrazyl method, decreased by 50% after 20 days of frozen storage. Pomegranate juice has 5 major anthocyanins, including Cyanidin 3-glucoside, Cyanidin 3,5-diglucoside, Delphinidin 3-glucoside, Pelargonidin 3-glucoside and Pelargonidin 3,5-diglucoside are 5 major anthocyanins of pomegranate juice. They were measured using the LC-MS method and results showed that Pelargonidin 3,5- diglucoside had the greatest decrease. Also, the LC-MS method showed that ellagic acid decreased by 15%.
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Affiliation(s)
- Hossein Mirsaeedghazi
- Department of Food Technology Engineering, Abouraihan College, University of Tehran, P.O. Box: 3391653755, Pakdasht, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran
| | - Reza Ahmadkhaniha
- Department of Medicinal Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, 14174 Iran
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Effects on the carotenoid pattern and vitamin A of a pulsed electric field-treated orange juice–milk beverage and behavior during storage. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1304-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Vandresen S, Quadri MG, Souza JAD, Hotza D. Temperature effect on the rheological behavior of carrot juices. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.11.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Zulueta A, Esteve MJ, Frígola A. Carotenoids and color of fruit juice and milk beverage mixtures. J Food Sci 2008; 72:C457-63. [PMID: 18034704 DOI: 10.1111/j.1750-3841.2007.00550.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Seventeen commercially available, "ready to drink" fortified beverages consisting of mixtures of fruit juices and milk were analyzed to evaluate their carotenoid profile (including their Z/E stereoisomers) and color during their commercial shelf life. Lightness (L*) was found to be correlated with the content of milk in the mixtures (r= 0.649) whereas red-yellow colors were correlated with the contents of alpha-carotene, beta-cryptoxanthin, and beta-carotene supplied by the fruit. The beverages stored under refrigeration (4 +/- 2 degrees C) showed higher luminosity (L*) and higher saturation of color (C*) and yellowness (b*). Differences (P < 0.05) in the levels of carotenoids were found among the beverages. Common fruits such as apple, lemon, pear, strawberry, kiwifruit, pineapple, and banana were low in carotenoids. However, orange, apricot, mango, and peach contributed significantly (P < 0.05) to increasing beta-cryptoxanthin and beta-carotene concentrations. Passion fruit supplied zeta-carotene, and the presence of carrot increased the levels of alpha-carotene and beta-carotene. Conversion of all-Ebeta-carotene and beta-cryptoxanthin to their Z isomers took place in 8 of the 17 samples containing alpha-carotene and in 9 of the 13 samples containing beta-cryptoxanthin, respectively, which resulted in some loss of provitamin A activity and nutritional value.
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Affiliation(s)
- A Zulueta
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Univ. de València, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot (Valencia), Spain
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Cortés C, Esteve MJ, Frígola A. Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.03.001] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Baldermann S, Reinhard A, Köhler N, Fleischmann P. Application of high-speed counter-current chromatography for the isolation of 9′-cis-neoxanthin from fresh spinach. J Chromatogr A 2007; 1151:183-6. [PMID: 17350636 DOI: 10.1016/j.chroma.2007.02.064] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2006] [Revised: 02/15/2007] [Accepted: 02/20/2007] [Indexed: 10/23/2022]
Abstract
Preparative HSCCC (high-speed counter-current chromatography) could be applied for the isolation of 9'-cis-neoxanthin from a crude carotenoid extract of fresh spinach leaves. The separation was performed on a Pharma-Tech Research Corp. CCC 1000 with a solvent system composed of hexane:ethanol:water at a volume ratio of 5:5:4.5 at a flow rate of 3 mL/min and at 850 rpm, using the lower phase as mobile phase. 9'-cis-neoxanthin with a purity of up to 94% could be obtained with a single HSCCC purification step of the crude carotenoid extract.
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Affiliation(s)
- Susanne Baldermann
- Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.
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Cortés C, Esteve MJ, Rodrigo D, Torregrosa F, Frígola A. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices. Food Chem Toxicol 2006; 44:1932-9. [PMID: 16914247 DOI: 10.1016/j.fct.2006.06.026] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2005] [Revised: 03/01/2006] [Accepted: 06/16/2006] [Indexed: 10/24/2022]
Abstract
Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30-340 micros), on orange juice cis/trans carotenoid contents. In parallel, a conventional heat treatment (90 degrees C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of carotenoids with vitamin A activity is very small, and also most of the carotenoids identified have a slightly increased concentration after application of the most intense treatments, although always less than in untreated fresh juice. In any case, pasteurization treatment causes a greater decrease in the concentration of most of the carotenoids identified and the carotenoids with vitamin A activity. The total carotenoid concentration decreased by 12.6% in pasteurized orange juice with respect to untreated fresh orange juice, as opposed to decreases of 9.6%, 6.3% or 7.8% when fields of 25, 30 or 40 kV/cm were applied. Orange juice treated with HIPEF shows a greater tendency towards the colour yellow and a lesser tendency towards red with respect to untreated orange juice, while the luminance of the juice remains practically invariable. This tendency is less than in pasteurized orange juice.
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Affiliation(s)
- C Cortés
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
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Cortés C, Torregrosa F, Esteve MJ, Frígola A. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:6247-54. [PMID: 16910715 DOI: 10.1021/jf060995q] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
A comparative study was made of the evolution and modification of various carotenoids and vitamin A in untreated orange juice, pasteurized orange juice (90 degrees C, 20 s), and orange juice processed with high-intensity pulsed electric fields (HIPEF) (30 kV/cm, 100 micros), during 7 weeks of storage at 2 and 10 degrees C. The concentration of total carotenoids in the untreated juice decreased by 12.6% when the juice was pasteurized, whereas the decrease was only 6.7% when the juice was treated with HIPEF. Vitamin A was greatest in the untreated orange juice, followed by orange juice treated with HIPEF (decrease of 7.52%) and, last, pasteurized orange juice (decrease of 15.62%). The decrease in the concentrations of total carotenoids and vitamin A during storage in refrigeration was greater in the untreated orange juice and the pasteurized juice than in the juice treated with HIPEF. During storage at 10 degrees C, auroxanthin formed in the untreated juice and in the juice treated with HIPEF. This carotenoid is a degradation product of violaxanthin. The concentration of antheraxanthin decreased during storage, and it was converted into mutatoxanthin, except in the untreated and pasteurized orange juices stored at 2 degrees C.
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Affiliation(s)
- Clara Cortés
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot (Valencia), Spain
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Serpen A, Gökmen V, Bahçeci KS, Acar J. Reversible degradation kinetics of vitamin C in peas during frozen storage. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0369-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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