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Home > Literature List > Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Journal name:Food Chemistry
Literature No.:
Literature Url: http://www.sciencedirect.com/science/article/pii/S0308814613005815
Date publication:1 December 2013

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Tingting Ma, Chengrui Tian,  Jiyang Luo, Rui Zhou, Xiangyu Sun, Jinjin Ma

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 Fe2+-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

 Chlorogenic acid was from Chengdu biopurify phytochemicals Ltd. (Sichuan, China)