EFFECTS OF DIFFERENT COOKING METHODS ONPHYTOCHEMICAL CHARACTERISTICS OF CARROT(Daucus Carota L.)

摘要

Just because of phenolic compounds and anti- oxidant activities, colored fruits and vegetables are increasingly consumed both in Turkey and world- wide. In this study, colored carrot (Daucuscarota L.) cultivars were passed through different cooking pro- cesses (boiling, microwave cooking and frying) andchanges in chemical and phytochemical characteris- tics were investigated. Total dry matter, pH, total phenolics, anthocyanins, antioxidant capacity and sugar contents of fresh and processed carrot samples were determined. Black and purple carrots had greater phenolic quantities and antioxidant capacity than the light-colored carrots. Following the cooking processes, the greatest antioxidant capacity (FRAP) (91,65 umol TE/g DW) was observed in microwave cooking of Eregli Siyahi. The lowest antioxidant ca- pacity (FRAP) (1,07 umol TE/g DW) was observed in fresh White Satin cultivar. The greatest total phe- nolics (56,76 mg GAE/g DW) was observed in firy- ing of Eregli Siyahi cultivar and the lowest value (7,47 mg GAE/g DW) was observed in boiling of Atomic Red cultivar. As compared to fresh samples, cooking processes increased antioxidant capacity of carrot samples. Such an increase was more remarka- ble in Eregli Siyahi and Purple Haze cultivars.