Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (<i>Daucus carota</i> L.)
Carotenoids and anthocyanins are plant-based molecules that have shown potent antioxidant and anti-inflammatory activities contributing to human health. Purple carrots contain not only the carotenoids occurring in the typical orange carrots, but also a high content of anthocyanins, which makes them...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/7/4073 |
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| author | Laura Sáez-Escudero Gracia Patricia Blanch María Luisa Ruiz del Castillo |
| author_facet | Laura Sáez-Escudero Gracia Patricia Blanch María Luisa Ruiz del Castillo |
| author_sort | Laura Sáez-Escudero |
| collection | DOAJ |
| description | Carotenoids and anthocyanins are plant-based molecules that have shown potent antioxidant and anti-inflammatory activities contributing to human health. Purple carrots contain not only the carotenoids occurring in the typical orange carrots, but also a high content of anthocyanins, which makes them nutritionally more interesting. However, most of these bioactive compounds are partially lost during cooking. This study aimed to determine total carotenoid content (TCC), total anthocyanin content (TAC), total phenol content (TPC) and antioxidant activity (AA) in terms of DPPH and ABTS radical scavenging activity in cooked purple carrots. The identification of the main anthocyanins was also performed by HPLC-DAD. With a view to evaluating the effect of cooking, purple carrots were subjected to freeze-drying, boiling, steaming and roasting. To our knowledge, this is the first extensive study about the effect of various cooking methods on different parameters related to the beneficial health properties of purple carrots. As a result, freeze-drying brought about significant loss of carotenoids (TCCs 554.90 µg·g<sup>−1</sup> vs. 1136.66 µg·g<sup>−1</sup> in fresh carrots) whereas boiling resulted in a significant decrease of polyphenols (TPCs 15.71 µg·g<sup>−1</sup> vs. 66.71 µg·g<sup>−1</sup> in fresh carrots) and anthocyanins (TACs 1.41 µg·g<sup>−1</sup> vs. 4.83 µg·g<sup>−1</sup> in fresh carrots). The results in this paper can be used by the food industry to elaborate more nutritious purple-carrot-based products. |
| first_indexed | 2024-03-11T05:43:39Z |
| format | Article |
| id | doaj.art-3e1dcced967d4082a2f6d74176938984 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T05:43:39Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-3e1dcced967d4082a2f6d741769389842023-11-17T16:15:10ZengMDPI AGApplied Sciences2076-34172023-03-01137407310.3390/app13074073Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (<i>Daucus carota</i> L.)Laura Sáez-Escudero0Gracia Patricia Blanch1María Luisa Ruiz del Castillo2Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainCarotenoids and anthocyanins are plant-based molecules that have shown potent antioxidant and anti-inflammatory activities contributing to human health. Purple carrots contain not only the carotenoids occurring in the typical orange carrots, but also a high content of anthocyanins, which makes them nutritionally more interesting. However, most of these bioactive compounds are partially lost during cooking. This study aimed to determine total carotenoid content (TCC), total anthocyanin content (TAC), total phenol content (TPC) and antioxidant activity (AA) in terms of DPPH and ABTS radical scavenging activity in cooked purple carrots. The identification of the main anthocyanins was also performed by HPLC-DAD. With a view to evaluating the effect of cooking, purple carrots were subjected to freeze-drying, boiling, steaming and roasting. To our knowledge, this is the first extensive study about the effect of various cooking methods on different parameters related to the beneficial health properties of purple carrots. As a result, freeze-drying brought about significant loss of carotenoids (TCCs 554.90 µg·g<sup>−1</sup> vs. 1136.66 µg·g<sup>−1</sup> in fresh carrots) whereas boiling resulted in a significant decrease of polyphenols (TPCs 15.71 µg·g<sup>−1</sup> vs. 66.71 µg·g<sup>−1</sup> in fresh carrots) and anthocyanins (TACs 1.41 µg·g<sup>−1</sup> vs. 4.83 µg·g<sup>−1</sup> in fresh carrots). The results in this paper can be used by the food industry to elaborate more nutritious purple-carrot-based products.https://www.mdpi.com/2076-3417/13/7/4073purple carrotanthocyaninscarotenoidsbioactive compoundsantioxidant activitycooking methods |
| spellingShingle | Laura Sáez-Escudero Gracia Patricia Blanch María Luisa Ruiz del Castillo Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (<i>Daucus carota</i> L.) Applied Sciences purple carrot anthocyanins carotenoids bioactive compounds antioxidant activity cooking methods |
| title | Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (<i>Daucus carota</i> L.) |
| title_full | Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (<i>Daucus carota</i> L.) |
| title_fullStr | Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (<i>Daucus carota</i> L.) |
| title_full_unstemmed | Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (<i>Daucus carota</i> L.) |
| title_short | Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (<i>Daucus carota</i> L.) |
| title_sort | effect of cooking methods on bioactive pigments in purple carrots i daucus carota i l |
| topic | purple carrot anthocyanins carotenoids bioactive compounds antioxidant activity cooking methods |
| url | https://www.mdpi.com/2076-3417/13/7/4073 |
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