Nutritional composition and antioxidant properties of three varieties of carrot (Daucus carota)

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14-34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3-9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4-49.9%, and in MVD by 21-59%.

Dissecting the natural phytochemical diversity of carrot roots with its colour using high performance liquid chromatography and UV-Visible spectrophotometry

The research provides insights into the phytoconstituents of black, orange and red carrots (Daucus carota subsp. Sativus (Hoffm.) Schübl. & G. Martens), a highly nutritious food crop widely appreciated across age groups. Recognising carrots as a repository of health-promoting compounds, our study employs UV-Visible spectrophotometric and HPLC methods to discern significant variations in bioactive components among carrot varieties. Black carrots emerge as potent contenders, displaying the highest levels of total phenolics (2660 ± 2.29 mg GAE/100 g F W.), total flavonoids (831 ± 1.74 mg QE/100 g F W.), proanthocyanins (10910 ± 1.11 mg CE/100 g F W.), and tannins (713 ± 0.84 mg/100 g F W.). Red carrots, conversely, showcase higher anthocyanin content (6870 ± 1.85 mg CyGE/100 g F W.) by UV-Vis spectrophotometry. Additionally, orange carrots exhibit heightened β-carotene levels, confirmed at 0.03 μg/mg through HPLC. HPLC analysis unveils substantial chlorogenic acid variability (1.29 μg/mg) in black carrots, accompanied by the discovery of unique compounds such as cryptochlorogenic acid (0.05 μg/mg), caffeic acid (0.01 μg/mg), ferulic acid (0.11 μg/mg), methyl caffeate (0.01 μg/mg), and quercetin (0.02 μg/mg), marking the first detection of methyl caffeate in black carrots. The analytical methodology was meticulously validated encompassing optimal parameters such as linearity, precision, limit of detection, limit of quantification, accuracy, and robustness, within the range. In conclusion, our study underscores the health benefits of black carrots due to their rich polyphenolic content and endorses orange carrots for elevated β-carotene levels. These findings contribute to a deeper understanding of the diverse phytoconstituents in carrots, aid in informed dietary choices for improved health.

Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats

The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42-8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.

Determinants and constraints of carrot (Daucus carota L.) production and marketing in Cameroon

The market gardening sector in Cameroonian agriculture is facing a challenge in producing vegetables to meet consumer needs. Among these vegetables, carrot is known to play an important role in the livelihood of millions of people around the world. It is therefore important to understand its technical itinerary in the different agricultural basins in order to provide further information on carrot production. This study aimed to identify the different production constraints faced by carrot growers by providing information on applied growing systems. Two surveys were conducted using a questionnaire simultaneously with carrot traders and producers. A total of 218 carrot traders and 62 producers were interviewed. Nine basins were identified as main carrot production zones in Cameroon. In the production basins, five main varieties namely New Kuroda, Pamela+, Madona, Amazonia and Vanessa F1 were identified. The agricultural yield of carrots is related to the growing area, fertilization method, size of the field and ploughing. Farmers use an integrated fertilization approach based on chemical fertilizer (N-P-K: 20-10-10) and chicken manure at various doses, from 250 to 500 Kg.ha-1 and 2.5 to 9 t.ha-1 respectively. Factors such as farmland area, number of cultivated plots, experience in cultivation, family size and amounts of organic and chemical fertilizers used have been found to have significant impact on carrot production. However, among the many technical problems faced by producers and which result in low carrots yields, is the lack of knowledge of soil properties. This in turn contributes to inappropriate fertilization and poor choice of the appropriate variety to be cultivated. Low germination, the lack of efficient irrigation systems and the high costs of agricultural inputs are the main constraints that affect carrot production. Although valued by market gardeners, the benefit in a production season is not always enough to encourage more farmers to grow carrots. Thus, there is a need to develop a follow-up policy for the quality and high yield production of the carrot sector.

Stimulating growth, root quality, and yield of carrots cultivated under full and limited irrigation levels by humic and potassium applications

Water stress poses a significant challenge for carrot cultivation, leading to decreased yield and inefficient water use efficiency. Therefore, it is crucial to provide plants with suitable supplements that enhance their stress resistance. In this study, we investigated the effectiveness of humic and potassium applications on carrot growth, yield characteristics, root quality, and water use efficiency under varying irrigation levels. A split-split plot experiment was conducted, with two levels of gross water requirements (GWR) (100% and 80%) assigned to the main plots. The subplots were treated with humic acid through foliar application (Hsp) or soil drenching (Hgd). The sub-subplots were further divided to assess the impact of foliar potassium sources (potassium humate, Kh) and mineral applications (potassium sulfate, K2SO4). The results revealed a substantial reduction in carrot yield under limited irrigation, reaching about 32.2% lower than under GWR100%. Therefore, under limited irrigation conditions, the combined application of Hgd and K2SO4 resulted in a significant yield increase of 78.9% compared to the control under GWR80%. Conversely, under GWR100%, the highest average yield was achieved by applying either Hsp and Kh or Hsp and K2SO4, resulting in yields of 35,833 kg ha-1 and 40,183 kg ha-1, respectively. However, the combination of Hgd and Kh negatively affected the yield under both GWR100% and GWR80%. Nonetheless, applying Kh in combination with Hgd under GWR80% led to improved nitrogen, phosphorus, potassium, potassium/sodium ratio, and total sugar concentrations, while reducing sodium content in carrot roots. Based on this study, it is recommended to adopt GWR80% and treat plants with a combination of Hgd and foliar K2SO4. This approach can help plants overcome the negative effects of water stress, improve yield and root quality, and achieve optimal water use efficiency.

Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour

The physicochemical and sensory evaluation of the bread produced from the composite flours of wheat, carrot, and banana was determined. Five bread samples were produced from the proportion of wheat/carrot/banana composite flours in the ratio 90% : 5% : 5% (blending ratio one), 80% : 10% : 10% (blending ratio two), 70% : 15% : 15% (blending ratio three), and 60% : 20% : 20% (blending ratio four), and 100% wheat was the control sample. The proximate composition of moisture, ash, crude fat, crude fiber, and beta-carotene contents of the composite bread increased significantly. The values of moisture%, ash%, crude fiber%, crude fat%, and β-carotene μg/100 g ranged from 29.92 ± 0.01–33.23 ± 0.0158, 0.67 ± 0.03–1.66 ± 0.01, 1.99 ± 0.01–6.47 ± 0.01, 1.127 ± 0.01–3.2 ± 0.01, and 0.13 ± 0.01–73.51 ± 0.01, respectively. The values of crude protein%, carbohydrate%, and caloric value (kcal) ranged from 10.02 ± 0.01–8.01 ± 0.01 and carbohydrate ranged from 47.42 ± 0.03 − 56.27 ± 0.01, 47.42 ± 0.03 − 56.27 ± 0.01, and 275.30 ± 0.06–250.55 ± 0.07, respectively. The mean of sensory scores varied with the increased addition of carrot and banana flours to the wheat flour. There was no significant difference in the overall acceptability of the bread for all the samples, except the control. The mean of sensory scores, however, showed that consumers preferred the bread from blending ratio four (60% : 20% : 20%) but bread from the composite flours of substitution for both carrot and banana flours was well accepted. The general objective of this project is to enhance the nutritional value of bread by adding carrot and banana flour to wheat flour. The study has shown that bread of acceptable quality can be produced from composite flour of wheat, carrot, and banana, which would increase nutrition and prevent malnutrition.

Root Vegetables-Composition, Health Effects, and Contaminants

Root vegetables are known all over the world, but they are being less and less consumed by individuals. The main purpose of this article was to summarize the benefits, health effects, and threats associated with the consumption of carrot, celery, parsley, beetroot, radish, turnip, and horseradish. They are characterized by high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds are responsible for antioxidant potential. Comparison of their antioxidant effects is difficult due to the lack of standardization among methods used for their assessment. Therefore, there is a need for a reference method that would allow for correct interpretation. Moreover, root vegetables are characterized by several health-promoting effects, including the regulation of metabolic parameters (glucose level, lipid profile, and blood pressure), antioxidant potential, prebiotic function, and anti-cancer properties. However, due to the type of cultivation, root vegetables are vulnerable to contaminants from the soil, such as toxic metals (lead and cadmium), pesticides, pharmaceutical residues, microplastics, and nitrates. Regardless, the low levels of toxic substances present in root vegetables do not pose health risks to the average consumer.

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.

Endocrine Disruptors-'Food' for Thought

Green vegetables, fruits, cereals, and pulses are all rich sources of antioxidants. Retinoic acid, ascorbate, proanthocyanidins, tannins, saponins, melatonin, curcumin, allicin, and alpha-lipoic acid stand documented in plants as bioactive compounds. The international dietary committee advocates a specific quantum of these natural antioxidants through diet. Interestingly, environmental pollution has indeed affected most of these farm products. The use of chemical fertilizers, pesticides and heavy metals in soil has a cumulative effect on human health. Enough evidence is available for the presence of phytoestrogen, xenoestrogen, and a host of other endocrine disruptors in the food. These plant-based nutrients can mimic or enhance the natural hormone's health effects. While endocrine disruptors are found in many everyday products, this review aims to address endocrine disruptors from food in the Asian subcontinent. 'Food for thought' justifies the paradigm shift towards good endocrine health by swaying away from the conventional daily dietary recommendations.