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Nutritional quality of organically grown carrot (Daucus carota L.) and effect of processing
Journal of Central European Agriculture, 2024-01, Vol.25 (1), p.223-233
[Peer Reviewed Journal]
EISSN: 1332-9049 ;DOI: 10.5513/JCEA01/25.1.4164
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Title:
Nutritional quality of organically grown carrot (Daucus carota L.) and effect of processing
Author:
PAVLOVIĆ, Nenad
;
MLADENOVIĆ, Jelena
;
STEVOVIĆ, Vladeta
;
PETROVIĆ, Mirjana
;
ŽIVKOVIĆ, Ivana
;
ZDRAVKOVIĆ, Jasmina
Subjects:
carrot
;
taa
;
TAA, carrot
;
vitamin C
;
β-carotenoids
Is Part Of:
Journal of Central European Agriculture, 2024-01, Vol.25 (1), p.223-233
Description:
Organically produced food is gaining increased attention from consumers due to the belief that, besides being environmentally friendly, it also contains higher quantities of phytochemical components that play a protective role in human health. In this study, carrots grown organically by six different certified producers were analyzed. The antioxidant nutritional quality of fresh organic carrots, thermally processed juice at 70 °C and 90 °C, and dried slices (55 °C) was investigated. Variations in the concentration of vitamin C, β-carotenoids, total phenolic compounds (TPC), and total antioxidant activity (TAA) were observed depending on the producer and the method of thermal processing. The minimal losses of phytochemical components were observed during juice pasteurization at 70 °C, while the drying process resulted in the highest losses. Additionally, a significant positive correlation was identified among vitamin C, β-carotenoids, and TPC with TAA content.
Publisher:
Agronomski fakultet Zagreb
Language:
English;Serbian;Bulgarian
Identifier:
EISSN: 1332-9049
DOI: 10.5513/JCEA01/25.1.4164
Source:
DOAJ Directory of Open Access Journals
ROAD: Directory of Open Access Scholarly Resources
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