Zawartość suchej masy, karotenoidów i cukrów w niektórych warzywach

Annales Umcs, Horticultura 01/2008; 18(1):1-9. DOI: 10.2478/v10084-008-0001-z
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    ABSTRACT: Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, and sugars as well as their volatiles and sensory responses. A total of 35 volatiles were identified in all carrots, 27 positively. White carrot contained the highest content of volatiles, followed by orange, purple, and yellow. In total, 11, 16, 10, and 9 phenolic compounds were determined for the first time in orange, purple, yellow, and white carrots, respectively. Of these, chlorogenic acid was the most predominant phenolic compound in all carrot varieties. Differences (p < 0.05) in relative sweetness, the contents of vitamin C and alpha- and beta-carotenes, and certain flavor characteristics were observed among the colored carrot varieties examined. Purple carrots contained 2.2 and 2.3 times more alpha- and beta-carotenes (trace in yellow; not detected in white) than orange carrots, respectively. Purple carrot may be used in place of other carrot varieties to take advantage of its nutraceutical components.
    Journal of Agricultural and Food Chemistry 03/2001; 49(3):1410-6. DOI:10.1021/jf000595h
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    ABSTRACT: During the last years the nutritional importance of antioxidants in food, e.g. carotenoids, tocopherols and vitamin C, has been recognized because of their possible role in the prevention of human diseases such as cancer, atherosclerosis and immune depression. During normal industrial processing – including cutting, blanching, drying and storing – vegetables usually suffer distinct losses in these components, resulting in a significant quality decrease. Applying low oxygen conditions during critical processing steps yields products of better quality. Results of a comparative study of atmospheric and inert gas processing of three vegetables are presented.
    Journal of Food Engineering 05/1999; DOI:10.1016/S0260-8774(99)00056-4