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Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processing.
J Agric Food Chem. 2004 Oct 20; 52(21):6478-84.JA

Abstract

The occurrence of 6-methoxymellein (6-MM) in fresh and conventionally processed carrot products (for a total of 176 samples) marketed in European locations and the effect of Alternaria spp. infection and storage conditions on 6-MM accumulation were investigated. 6-MM was found in 78% of tested samples with levels ranging from 0.02 to 76.00 microg/g, with only 1 of 79 fresh carrots exceeding the "just noticeable difference" level for 6-MM. Storage of carrots at 1 degree C was suitable to maintain low levels of 6-MM for a period of at least 17 weeks. No effect of Alternaria spp. infection was observed on 6-MM occurrence. The fate of 6-MM during carrot juice processing was also investigated by using different enzyme formulations for maceration and blanching procedures. Levels of 6-MM in blanched carrots obtained by boiling water or steam treatment were reduced by 69 or 33%, respectively, as compared to fresh carrots. No decrease in 6-MM levels was observed after maceration with pectinolytic enzyme preparations (Rapidase Carrot Juice and Ultrazym AFP-L). A reduction of 6-MM by 85 or 94% was obtained after the entire cycle of carrot juice processing, depending on the blanching procedure used.

Authors+Show Affiliations

De Girolamo A
Institute of Sciences of Food Production, Via Amendola 122/o, 70126 Bari, Italy. annalisa.degirolamo@ispa.cnr.it
Solfrizzo M
No affiliation info available
Vitti C
No affiliation info available
Visconti A
No affiliation info available

MeSH

AlternariaBeveragesCoumarinsDaucus carotaFood ContaminationFood HandlingIsocoumarins

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15479010

Citation

De Girolamo, Annalisa, et al. "Occurrence of 6-methoxymellein in Fresh and Processed Carrots and Relevant Effect of Storage and Processing." Journal of Agricultural and Food Chemistry, vol. 52, no. 21, 2004, pp. 6478-84.
De Girolamo A, Solfrizzo M, Vitti C, et al. Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processing. J Agric Food Chem. 2004;52(21):6478-84.
De Girolamo, A., Solfrizzo, M., Vitti, C., & Visconti, A. (2004). Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processing. Journal of Agricultural and Food Chemistry, 52(21), 6478-84.
De Girolamo A, et al. Occurrence of 6-methoxymellein in Fresh and Processed Carrots and Relevant Effect of Storage and Processing. J Agric Food Chem. 2004 Oct 20;52(21):6478-84. PubMed PMID: 15479010.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processing. AU - De Girolamo,Annalisa, AU - Solfrizzo,Michele, AU - Vitti,Carolina, AU - Visconti,Angelo, PY - 2004/10/14/pubmed PY - 2004/12/16/medline PY - 2004/10/14/entrez SP - 6478 EP - 84 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 21 N2 - The occurrence of 6-methoxymellein (6-MM) in fresh and conventionally processed carrot products (for a total of 176 samples) marketed in European locations and the effect of Alternaria spp. infection and storage conditions on 6-MM accumulation were investigated. 6-MM was found in 78% of tested samples with levels ranging from 0.02 to 76.00 microg/g, with only 1 of 79 fresh carrots exceeding the "just noticeable difference" level for 6-MM. Storage of carrots at 1 degree C was suitable to maintain low levels of 6-MM for a period of at least 17 weeks. No effect of Alternaria spp. infection was observed on 6-MM occurrence. The fate of 6-MM during carrot juice processing was also investigated by using different enzyme formulations for maceration and blanching procedures. Levels of 6-MM in blanched carrots obtained by boiling water or steam treatment were reduced by 69 or 33%, respectively, as compared to fresh carrots. No decrease in 6-MM levels was observed after maceration with pectinolytic enzyme preparations (Rapidase Carrot Juice and Ultrazym AFP-L). A reduction of 6-MM by 85 or 94% was obtained after the entire cycle of carrot juice processing, depending on the blanching procedure used. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15479010/Occurrence_of_6_methoxymellein_in_fresh_and_processed_carrots_and_relevant_effect_of_storage_and_processing_ DB - PRIME DP - Unbound Medicine ER -