Abiotic Elicitors Influence Antioxidative Enzyme Activities and Shelf Life of Carrot During Storage Under Refrigerated Conditions

Devi, Jomika; Bhatia, Subhash; Alam, Mohammed Shafiq

doi:10.1007/s00344-019-09954-5

Cited by 4 publications

(1 citation statement)

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“…Carrot consumption can also have a positive effect on the immune system, protecting against heart attacks, hypertension, osteoporosis, cataracts, arthritis, asthma and urinary tract infections [6,7]. Nevertheless, the storage of carrots for longer periods results in significant changes in color, total soluble solids, acidity, total phenolics, carotenoids and antioxidant activity [8], which is one of the reasons for its industrial processing.…”

Section: Introductionmentioning

confidence: 99%

Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread

et al. 2022

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The trial aimed to check the retention of carrot pomace antioxidants in wheat bread, using a variety of colorimetric assays. It was observed that the addition of 15% dried carrot pomace significantly affected dough properties. The enriched bread was acceptable in terms of technological parameters but exhibited strong carrot flavor and orange color. The incorporation of antioxidants from carrot pomace allowed us to increase the antioxidant potential of wheat bread (32% for DPPH and ABTS assays, 3 times for FRAP and 4 times for FOMO). The extent of the changes in contents of individual groups of antioxidants was not always proportional to the applied addition level (increase in polyphenols was almost eight times, flavonoids—nine times, phenolic acids—two times and flavonols—eight times, compared to the control). The study revealed that the antioxidant properties of the pomace are largely preserved during baking, and therefore such a product could be used for the production of breadcrumbs for coating and admixing purposes.

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Section: Introductionmentioning

confidence: 99%