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Polyacetylene levels in carrot juice, effect of pH and thermal processing.
Food Chem. 2014; 152:370-7.FC

Abstract

This research focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and thermal processing conditions. Falcarindiol-3-acetate (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233 μg/L, respectively. Reducing the pH of the raw carrot juice from its natural pH 6.13 to pH 3.5 resulted in 2 and 5 fold better extraction of FaDOAc and FaOH respectively in comparison to a control sample (pH 6.13). Polyacetylenes were retained better in acidified juices and cold storage temperatures (4 °C) for first week of storage with respect to untreated juices. An increase in FaDOAc and FaOH of 10- and 16-fold, respectively, as compared to raw unprocessed samples was observed when processing samples at 90 °C for 1 min. This was assumed to be due to cell wall polysaccharides dissolution. However, negative correlation between total polyacetylenes and hexoses was confirmed by (1)H NMR spectroscopy, indicating some biological links between polyacetylenes and soluble sugars.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Aguiló-Aguayo I
Department of Food Biosciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland. Electronic address: Ingrid.Aguilo@teagasc.ie.
Brunton N
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
Rai DK
Department of Food Biosciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
Balagueró E
Department of Food Biosciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
Hossain MB
Department of Food Biosciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
Valverde J
Department of Food Biosciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.

MeSH

BeveragesDaucus carotaFood HandlingFood StorageHydrogen-Ion ConcentrationPlant ExtractsPolyynesTemperature

Pub Type(s)

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

Language

eng

PubMed ID

24444950

Citation

Aguiló-Aguayo, I, et al. "Polyacetylene Levels in Carrot Juice, Effect of pH and Thermal Processing." Food Chemistry, vol. 152, 2014, pp. 370-7.
Aguiló-Aguayo I, Brunton N, Rai DK, et al. Polyacetylene levels in carrot juice, effect of pH and thermal processing. Food Chem. 2014;152:370-7.
Aguiló-Aguayo, I., Brunton, N., Rai, D. K., Balagueró, E., Hossain, M. B., & Valverde, J. (2014). Polyacetylene levels in carrot juice, effect of pH and thermal processing. Food Chemistry, 152, 370-7. https://doi.org/10.1016/j.foodchem.2013.11.146
Aguiló-Aguayo I, et al. Polyacetylene Levels in Carrot Juice, Effect of pH and Thermal Processing. Food Chem. 2014;152:370-7. PubMed PMID: 24444950.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polyacetylene levels in carrot juice, effect of pH and thermal processing. AU - Aguiló-Aguayo,I, AU - Brunton,N, AU - Rai,D K, AU - Balagueró,E, AU - Hossain,M B, AU - Valverde,J, Y1 - 2013/12/01/ PY - 2013/08/21/received PY - 2013/10/24/revised PY - 2013/11/23/accepted PY - 2014/1/22/entrez PY - 2014/1/22/pubmed PY - 2014/9/6/medline KW - Carrot juice KW - Polyacetylenes KW - Thermal processing KW - pH SP - 370 EP - 7 JF - Food chemistry JO - Food Chem VL - 152 N2 - This research focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and thermal processing conditions. Falcarindiol-3-acetate (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233 μg/L, respectively. Reducing the pH of the raw carrot juice from its natural pH 6.13 to pH 3.5 resulted in 2 and 5 fold better extraction of FaDOAc and FaOH respectively in comparison to a control sample (pH 6.13). Polyacetylenes were retained better in acidified juices and cold storage temperatures (4 °C) for first week of storage with respect to untreated juices. An increase in FaDOAc and FaOH of 10- and 16-fold, respectively, as compared to raw unprocessed samples was observed when processing samples at 90 °C for 1 min. This was assumed to be due to cell wall polysaccharides dissolution. However, negative correlation between total polyacetylenes and hexoses was confirmed by (1)H NMR spectroscopy, indicating some biological links between polyacetylenes and soluble sugars. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24444950/Polyacetylene_levels_in_carrot_juice_effect_of_pH_and_thermal_processing_ DB - PRIME DP - Unbound Medicine ER -