PRESERVATION METHODS IMPACTED PHENOLIC, FLAVONOID AND CAROTENOID CONTENTS AND ANTIOXIDANT ACTIVITIES OF CARROTS (DAUCUS CAROTA L.)

摘要

Minimal processing methods could result in a very short product shelf life due to microbial and quality deteriorations. This study was undertaken to investigate the influence of blanching, freezing, dehydration and canning on the phenolic, flavonoid and carotenoid contents and antioxidant activities of carrots during storage. Carrot blanching resulted in a significant improvement in the phenolic, flavonoid and carotenoid contents and a reduction in DPPH (1,1-diphenyl-2-picrylhydazyl) inhibition activity compared with fresh carrot. Flavonoid and carotenoid contents of blanched carrot, e.g., were significantly (P < 0.05) increased from 0.029 in fresh samples to 0.038 (μg/g) and from 148.2 to 275.6 (μg/g), respectively. Phenolic, flavonoid and carotenoid content retention decreased from 70.8, 51.7 and 47.9% during the first month of storage to 57.3, 41.4 and 11.8% during the third month of storage. Carrot blanching resulted in a significant increase in the retention of phenolic, flavonoid and carotenoid contents from 100% to 113.5, 131.0 and 186.0%, respectively.