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Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice.
Food Chem. 2013 Dec 01; 141(3):1637-44.FC

Abstract

The effect of three processing units (blanching, enzyme liquefaction, and pasteurisation) on polyphenols and antioxidant activity of carrot juices was investigated. Polyphenols and antioxidant activity of carrot juices varied with different processes. Five polyphenolic acids were identified in fresh carrot juice, and the predominant compound was chlorogenic acid. Compared with fresh carrot juice, blanching and enzyme liquefaction could result in the increase of the total polyphenol content (TPC) and the antioxidant activity in scavenging DPPH free radicals (DPPH) and Fe(2+)-chelating capacity (FC), whereas pasteurisation could result in the decrease of the TPC and the antioxidant activity in DPPH and FC. Meanwhile blanching, enzyme liquefaction, and pasteurisation showed little influence on the antioxidant activity in lipid peroxidation protection. The antioxidant activities in DPPH and FC increased with increasing concentration while no correlation between lipid peroxidation protection and polyphenols concentration. Polyphenols still retained high antioxidant activity after the processes, which have potential health benefits for consumers.

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Authors+Show Affiliations

Ma T
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Tian C
No affiliation info available
Luo J
No affiliation info available
Zhou R
No affiliation info available
Sun X
No affiliation info available
Ma J
No affiliation info available

MeSH

AntioxidantsBeveragesDaucus carotaFood HandlingLipid PeroxidationPolyphenols

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23870871

Citation

Ma, Tingting, et al. "Influence of Technical Processing Units On Polyphenols and Antioxidant Capacity of Carrot (Daucus Carrot L.) Juice." Food Chemistry, vol. 141, no. 3, 2013, pp. 1637-44.
Ma T, Tian C, Luo J, et al. Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice. Food Chem. 2013;141(3):1637-44.
Ma, T., Tian, C., Luo, J., Zhou, R., Sun, X., & Ma, J. (2013). Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice. Food Chemistry, 141(3), 1637-44. https://doi.org/10.1016/j.foodchem.2013.04.121
Ma T, et al. Influence of Technical Processing Units On Polyphenols and Antioxidant Capacity of Carrot (Daucus Carrot L.) Juice. Food Chem. 2013 Dec 1;141(3):1637-44. PubMed PMID: 23870871.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice. AU - Ma,Tingting, AU - Tian,Chengrui, AU - Luo,Jiyang, AU - Zhou,Rui, AU - Sun,Xiangyu, AU - Ma,Jinjin, Y1 - 2013/05/09/ PY - 2013/02/21/received PY - 2013/04/19/revised PY - 2013/04/25/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Antioxidant activity KW - Blanching KW - Carrot juice KW - Enzyme liquefaction KW - Pasteurisation KW - Polyphenols SP - 1637 EP - 44 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - The effect of three processing units (blanching, enzyme liquefaction, and pasteurisation) on polyphenols and antioxidant activity of carrot juices was investigated. Polyphenols and antioxidant activity of carrot juices varied with different processes. Five polyphenolic acids were identified in fresh carrot juice, and the predominant compound was chlorogenic acid. Compared with fresh carrot juice, blanching and enzyme liquefaction could result in the increase of the total polyphenol content (TPC) and the antioxidant activity in scavenging DPPH free radicals (DPPH) and Fe(2+)-chelating capacity (FC), whereas pasteurisation could result in the decrease of the TPC and the antioxidant activity in DPPH and FC. Meanwhile blanching, enzyme liquefaction, and pasteurisation showed little influence on the antioxidant activity in lipid peroxidation protection. The antioxidant activities in DPPH and FC increased with increasing concentration while no correlation between lipid peroxidation protection and polyphenols concentration. Polyphenols still retained high antioxidant activity after the processes, which have potential health benefits for consumers. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23870871/Influence_of_technical_processing_units_on_polyphenols_and_antioxidant_capacity_of_carrot__Daucus_carrot_L___juice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00581-5 DB - PRIME DP - Unbound Medicine ER -