Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS

Keser, Duygu; Güçlü, Gamze; Kelebek, Haşim; Keskin, Muharrem; Soysal, Yurtsever; Şekerli, Yunus Emre; Arslan, Aysel; Selli, Serkan

doi:10.1016/j.fbp.2019.11.016

Cited by 66 publications

(42 citation statements)

References 37 publications

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“…Chlorogenic acid was the main phenolic acid in all samples on day 0, which is in-line with previous reports [ 33 , 34 ]. Similarly, 5-CQA has been reported as the major caffeoylquinic acid in carrots [ 23 , 24 , 25 , 26 , 35 , 36 ], while some sources have indicated that 3-CQA is the most abundant form [ 22 , 27 , 37 , 38 ]. In the samples of the present study 3-CQA was always a minor phenolic acid.…”

Section: Resultsmentioning

confidence: 99%

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Hellström

Granato

Mattila

2020

Foods

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Carrots contain a significant content of phenolic compounds, mainly phenolic acids. Technological processing of carrots inflicts wounding stress and induces accumulation of these compounds, especially caffeic acid derivatives, in the periderm tissue. In this study, the effect of minimal processing (polishing, washing, peeling, and grating) on the retention of soluble phenolic acids in carrots was monitored during cold storage. Storage for up to 4 weeks and 24 h was used for whole and grated carrot samples, respectively. Total phenolic acid levels found in differently processed carrots varied greatly at the beginning of the storage period and on dry weight basis they ranged from 228 ± 67.9 mg/kg (grated carrot) to 996 ± 177 mg/kg (machine washed). In each case, processing followed by storage induced phenolic acid accumulation in the carrots. At the end of the experiment (4 weeks at +8 °C), untreated and machine-washed carrots contained ca. 4-fold more phenolic acids than at day 0. Similarly, polished carrots contained 9-fold and peeled carrots 31-fold more phenolic acids than at day 0. The phenolic acid content in grated carrot doubled after 24 h storage at +4 °C. Individual phenolic acids were characterized by high resolution mass spectrometry. MS data strongly suggest the presence of daucic acid conjugates of phenolic acids in carrot. Storage time did not have statistically similar effect on all compounds and generally in a way that dicaffeoyldaucic acid had the highest increase. This research provides important information for primary production, packaging, catering, the fresh-cut industry and consumers regarding the selection of healthier minimally processed carrots.

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Section: Resultsmentioning

confidence: 99%

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Hellström

Granato

Mattila

2020

Foods

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“…× 30 m length; J&W Scientific, Folsom, CA, USA). The analysis was applied according to the method used in Keser et al [ 21 ] with a slight modification. Volatiles of the samples were studied based on the retention index and mass spectra on the DB-Wax column using a commercial database of spectra (Wiley 6, NBS 75 k).…”

Section: Methodsmentioning

confidence: 99%

“…The volatiles were then quantified utilizing the internal standard with 4-nonanol at 43.3 μg L −1 . Response factors were computed based on the intensity ratio of each volatile to 4 nonanol and ratios of peak areas were corrected by using each constituent’s response factor [ 21 , 22 ]. Subsequently, the means and standard deviations were computed for the GC analyses in triplicate.…”

Section: Methodsmentioning

confidence: 99%

Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods

Būdienė

Güçlü

Oussou

et al. 2021

Foods

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This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L−1) had more anthocyanin compounds followed by HPJ (555 mg L−1) and MAJ (408 mg L−1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L−1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L−1) and AJ (710.7 µg L−1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices.

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“…Phenolic profiles of extracts were identified by LC-DAD-ESI-MS/ MS analysis (see Table 2). Phenolic compounds are crucial since they possess high antioxidant capacity and enhance the oxidative stability of foods (Keser et al, 2020). A total of 16 phenolic compounds were determined which includes 10 hydroxycinnamate quinic esters and six flavonols in negative ionization mode.…”

Section: Phenolic Compounds Of Elderberry Flowermentioning

confidence: 99%

LC‐DAD‐ESI‐MS/MS characterization of elderberry flower ( Sambucus nigra ) phenolic compounds in ethanol, methanol, and aqueous extracts

Uzlaşır

Kadiroğlu

Selli

et al. 2020

J Food Process Preserv

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Wild plants have recently attracted attention due to their phenolic compounds and their potential positive effects on human health (Barros, Dueñas, Carvalho, Ferreira, & Santos-Buelga, 2012).Elderberry refers to several different varieties of the Sambucus tree, which is a flowering plant belonging to the Adoxaceae family. The most common type is Sambucus nigra, also known as the European elderberry, which has been used since ancient times. Elderberry flowers are distinguished by their intense, pleasant fragrance, and form the foundation for technically generated non-alcoholic beverages.They are used in various foods and diets because of their nutrient content. Although elderberry flower is known to have an attractive flavor resulting from aroma compounds responsible for its flavor, its consumption as tea is limited for commercial use (Christensen, Knaack, & Frette, 2007).Elderberry flower is rich in phenolic acids and flavonoids (Christensen et al., 2007). In the quantitative analysis of phenolic compounds, water, methanol, and ethanol are used usually as extracting solvents. It has a number of groups of flavonoids, including

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Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS

Cited by 66 publications

References 37 publications

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods

LC‐DAD‐ESI‐MS/MS characterization of elderberry flower ( Sambucus nigra ) phenolic compounds in ethanol, methanol, and aqueous extracts

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