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Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil.
Food Chem. 2015 Mar 01; 170:394-400.FC

Abstract

The effect of three processing units (blanching, enzyme liquefaction, pasteurisation) on chemical composition and antimicrobial activity of carrot juice essential oil was investigated in this paper. A total of 36 compounds were identified by GC-MS from fresh carrot juice essential oil. The main constituents were carotol (20.20%), sabinene (12.80%), β-caryophyllene (8.04%) and α-pinene (6.05%). Compared with the oil of fresh juice, blanching and pasteurisation could significantly decrease the components of the juice essential oil, whereas enzyme liquefaction had no considerable effect on the composition of juice essential oil. With regard to the antimicrobial activity, carrot juice essential oil could cause physical damage and morphological alteration on microorganisms, while the three different processing units showed noticeable differences on the species of microorganisms, the minimum inhibitory concentration and minimum bactericidal concentration. Results revealed that the carrot juice essential oil has great potential for application as a natural antimicrobial applied in pharmaceutical and food industries.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ma T
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Luo J
Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
Tian C
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. Electronic address: 442768615@qq.com.
Sun X
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Quan M
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Zheng C
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Kang L
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Zhan J
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: zhanjicheng@cau.edu.cn.

MeSH

Anti-Infective AgentsDaucus carotaOils, Volatile

Pub Type(s)

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

Language

eng

PubMed ID

25306362

Citation

Ma, Tingting, et al. "Influence of Technical Processing Units On Chemical Composition and Antimicrobial Activity of Carrot (Daucus Carrot L.) Juice Essential Oil." Food Chemistry, vol. 170, 2015, pp. 394-400.
Ma T, Luo J, Tian C, et al. Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil. Food Chem. 2015;170:394-400.
Ma, T., Luo, J., Tian, C., Sun, X., Quan, M., Zheng, C., Kang, L., & Zhan, J. (2015). Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil. Food Chemistry, 170, 394-400. https://doi.org/10.1016/j.foodchem.2014.08.018
Ma T, et al. Influence of Technical Processing Units On Chemical Composition and Antimicrobial Activity of Carrot (Daucus Carrot L.) Juice Essential Oil. Food Chem. 2015 Mar 1;170:394-400. PubMed PMID: 25306362.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil. AU - Ma,Tingting, AU - Luo,Jiyang, AU - Tian,Chengrui, AU - Sun,Xiangyu, AU - Quan,Meiping, AU - Zheng,Cuiping, AU - Kang,Lina, AU - Zhan,Jicheng, Y1 - 2014/08/21/ PY - 2014/06/13/received PY - 2014/08/03/revised PY - 2014/08/05/accepted PY - 2014/10/13/entrez PY - 2014/10/13/pubmed PY - 2015/12/17/medline KW - Antimicrobial activity KW - Carrot juice KW - Chemical composition KW - Essential oil KW - Technical processing units SP - 394 EP - 400 JF - Food chemistry JO - Food Chem VL - 170 N2 - The effect of three processing units (blanching, enzyme liquefaction, pasteurisation) on chemical composition and antimicrobial activity of carrot juice essential oil was investigated in this paper. A total of 36 compounds were identified by GC-MS from fresh carrot juice essential oil. The main constituents were carotol (20.20%), sabinene (12.80%), β-caryophyllene (8.04%) and α-pinene (6.05%). Compared with the oil of fresh juice, blanching and pasteurisation could significantly decrease the components of the juice essential oil, whereas enzyme liquefaction had no considerable effect on the composition of juice essential oil. With regard to the antimicrobial activity, carrot juice essential oil could cause physical damage and morphological alteration on microorganisms, while the three different processing units showed noticeable differences on the species of microorganisms, the minimum inhibitory concentration and minimum bactericidal concentration. Results revealed that the carrot juice essential oil has great potential for application as a natural antimicrobial applied in pharmaceutical and food industries. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25306362/Influence_of_technical_processing_units_on_chemical_composition_and_antimicrobial_activity_of_carrot__Daucus_carrot_L___juice_essential_oil_ DB - PRIME DP - Unbound Medicine ER -