engleski

Stability of health-promoting compounds of carrots during drying process

Stability of bioactive compounds (phenols and carotenoids) during drying process and the antioxidant capacities of two different coloured carrot varieties (domestic yellow and conventional purple carrot) were examined. Sliced carrots were dehydrated either by using conventional or freeze drying process. In fresh and dried samples total phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity according to the DPPH radical scavenging method. Four types of carotenoids were determined by the use of HPLC methods. Purple carrot contained 5.9 fold total phenols (1235 mg GAE /100 g d.w.) than domestic yellow carrot and remarkable higher antioxidant capacity (4155 µmol in purple and 213 µmol TE/100 g d.w. in yellow).The most common carotenoid was lutein in amount of 6.18 mg in purple and 4.00 mg/100 g d.w. in yellow carrot. Yellow carrot contained slightly more β-carotene (2.60 mg/100 g d.w.). Lycopene was not detected and α-carotene was detected only in freeze dried sample of purple carrot. Drying process did not affect remarkable on antioxidant capacity and on total phenolic content, but the amount of carotenoids decreased remarkably in conventionally dried yellow carrot sample. This study highlights purple carrot as a rich source of polyphenol with very high antioxidant capacity. Dried carrots, especially purple carrot, could presents very valuable source of health-promoting compounds in diet.

polyphenols ; carotenoids ; antioxidant capacity ; carrots ; drying

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