Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root
Carrot (<i>Daucus carota</i> L.) is a globally consumed root vegetable, enjoyed both raw and after thermal processing. This study aimed to evaluate the effect of different heat treatment methods (traditional boiling in water, steaming in a steel pot, steaming in a combi oven, baking in a...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/1/254 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841549417812852736 |
|---|---|
| author | Agnieszka Narwojsz Tomasz Sawicki Beata Piłat Małgorzata Tańska |
| author_facet | Agnieszka Narwojsz Tomasz Sawicki Beata Piłat Małgorzata Tańska |
| author_sort | Agnieszka Narwojsz |
| collection | DOAJ |
| description | Carrot (<i>Daucus carota</i> L.) is a globally consumed root vegetable, enjoyed both raw and after thermal processing. This study aimed to evaluate the effect of different heat treatment methods (traditional boiling in water, steaming in a steel pot, steaming in a combi oven, baking in a combi oven, and the sous-vide technique) on carrot color, total phenolic and flavonoid content, phenolic and carotenoid compound profiles, and antioxidant capacity. It was found that heat treatments resulted in significant (<i>p</i> ≤ 0.05) changes in carrot color, with reductions in lightness (L* decreased by 19–24%), redness (a* decreased by 52–67%), and yellowness (b* decreased by 15–25%). Interestingly, processed carrots showed an increase in total phenolics (by 25–133%), total flavonoids (by 60–126%), and total carotenoids levels (by 16–48%) compared to raw carrots. However, specific phenolic and carotenoid compounds showed notable reductions (<i>p</i> ≤ 0.05) after heat treatment, including vanillic acid and rutin (100% reduction after all treatments), α-carotene (up to 33.3% reduction after baking), zeaxanthin (up to 33.3% reduction after baking), and 13-<i>cis</i>-β-carotene (up to 40.7% reduction after steaming in a combi oven). In addition, heat treatment significantly (<i>p</i> ≤ 0.05) increased the antioxidant capacity of carrots, as determined by DPPH and ABTS assays, with increases up to 2.2-fold and 1.6-fold, respectively. The antioxidant properties of processed carrots were strongly correlated (<i>p</i> ≤ 0.05) with total phenolic content and the levels of chlorogenic acid, <i>p</i>-coumaric acid, and β-carotene (<i>r</i> = 0.86–0.96). |
| format | Article |
| id | doaj-art-c371cd34550c4e13b5a1b4c07ff881cf |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-c371cd34550c4e13b5a1b4c07ff881cf2025-01-10T13:14:56ZengMDPI AGApplied Sciences2076-34172024-12-0115125410.3390/app15010254Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot RootAgnieszka Narwojsz0Tomasz Sawicki1Beata Piłat2Małgorzata Tańska3Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, PolandDepartment of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, PolandCarrot (<i>Daucus carota</i> L.) is a globally consumed root vegetable, enjoyed both raw and after thermal processing. This study aimed to evaluate the effect of different heat treatment methods (traditional boiling in water, steaming in a steel pot, steaming in a combi oven, baking in a combi oven, and the sous-vide technique) on carrot color, total phenolic and flavonoid content, phenolic and carotenoid compound profiles, and antioxidant capacity. It was found that heat treatments resulted in significant (<i>p</i> ≤ 0.05) changes in carrot color, with reductions in lightness (L* decreased by 19–24%), redness (a* decreased by 52–67%), and yellowness (b* decreased by 15–25%). Interestingly, processed carrots showed an increase in total phenolics (by 25–133%), total flavonoids (by 60–126%), and total carotenoids levels (by 16–48%) compared to raw carrots. However, specific phenolic and carotenoid compounds showed notable reductions (<i>p</i> ≤ 0.05) after heat treatment, including vanillic acid and rutin (100% reduction after all treatments), α-carotene (up to 33.3% reduction after baking), zeaxanthin (up to 33.3% reduction after baking), and 13-<i>cis</i>-β-carotene (up to 40.7% reduction after steaming in a combi oven). In addition, heat treatment significantly (<i>p</i> ≤ 0.05) increased the antioxidant capacity of carrots, as determined by DPPH and ABTS assays, with increases up to 2.2-fold and 1.6-fold, respectively. The antioxidant properties of processed carrots were strongly correlated (<i>p</i> ≤ 0.05) with total phenolic content and the levels of chlorogenic acid, <i>p</i>-coumaric acid, and β-carotene (<i>r</i> = 0.86–0.96).https://www.mdpi.com/2076-3417/15/1/254boilingbakingsteamingsous-videphenolic compoundscarotenoids |
| spellingShingle | Agnieszka Narwojsz Tomasz Sawicki Beata Piłat Małgorzata Tańska Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root Applied Sciences boiling baking steaming sous-vide phenolic compounds carotenoids |
| title | Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root |
| title_full | Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root |
| title_fullStr | Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root |
| title_full_unstemmed | Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root |
| title_short | Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root |
| title_sort | effect of heat treatment methods on color bioactive compound content and antioxidant capacity of carrot root |
| topic | boiling baking steaming sous-vide phenolic compounds carotenoids |
| url | https://www.mdpi.com/2076-3417/15/1/254 |
| work_keys_str_mv | AT agnieszkanarwojsz effectofheattreatmentmethodsoncolorbioactivecompoundcontentandantioxidantcapacityofcarrotroot AT tomaszsawicki effectofheattreatmentmethodsoncolorbioactivecompoundcontentandantioxidantcapacityofcarrotroot AT beatapiłat effectofheattreatmentmethodsoncolorbioactivecompoundcontentandantioxidantcapacityofcarrotroot AT małgorzatatanska effectofheattreatmentmethodsoncolorbioactivecompoundcontentandantioxidantcapacityofcarrotroot |