Effect of Hot Water Blanching Time and Drying Temperature on The Thin Layer Drying Kinetics and Anthocyanin Degradation of Black Carrot (Daucus carota l.) Shreds

Garba, Umar; Kaur, Sawinder; Gurumayum, Sushma; Rasane, Prasad

doi:10.17113/ftb.53.03.15.3830

Cited by 36 publications

(38 citation statements)

References 18 publications

(27 reference statements)

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“…This result is similar to that reported by Wiriya et al, [53] Garba et al, [54] and Katsube et al [55] and is in agreement with the previous finding that processing involving high temperature and short treatment time is recommended for maximum anthocyanin retention in food. [56] If heating is not extreme or prolonged, the process of degradation is partially reversible, which is why at high temperature anthocyanin content is high.…”

Section: Effect Of Drying Conditions On Anthocyanin Contentsupporting

confidence: 93%

Bioactive compound retention in Echium amoenum Fisch. & C. A. Mey. petals: Effect of fluidized bed drying conditions

Nadi

2017

International Journal of Food Properties

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The dried petals of Echium amoenum Fisch. & C.A. Mey. are used for the treatment of many diseases but there are not any reports about the effects of drying conditions on their bioactive compounds. A complete 3 2 factorial design was used, where the independent variables were drying temperature (40°C-60°C) and air flow rate (0.5-1.0 m/s). The bioactive compounds studied were total phenolic, total flavonoid and anthocyanin contents, and antioxidant activity. The desirability index was used to predict the optimal drying conditions. Both independent variables were statistically significant. The optimal drying conditions were air velocity of 0.86 m/s at 60°C. The results show that the drying conditions play an important role in determining the final quality of the product, content of its bioactive compounds, and minimum drying time. ARTICLE HISTORY

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Section: Effect Of Drying Conditions On Anthocyanin Contentsupporting

confidence: 93%

Bioactive compound retention in Echium amoenum Fisch. & C. A. Mey. petals: Effect of fluidized bed drying conditions

Nadi

2017

International Journal of Food Properties

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“…With an annual world production (carrots and turnips) of >428 million tons and a total growing area of about 11.5 million hectares [2], carrots rank among the top 10 vegetable crops in the world [3]. They play a major role in human nutrition, because of their high dietary value and good storage attributes [4,5]. Phytochemicals contribute to the dietary value of carrots and comprise mainly four types; namely, phenolic compounds, carotenoids, polyacetylenes, and ascorbic acid.…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Ahmad

Cawood

Iqbal³

et al. 2019

Foods

144

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Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits. This review summarises the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in Daucus carota. Two hundred and fifty-five articles including original research papers, books, and book chapters were analysed, of which one hundred and thirty articles (most relevant to the topic) were selected for writing the review article. The four types of phytochemicals found in carrots, namely phenolics, carotenoids, polyacetylenes, and ascorbic acid, were summarised. These chemicals aid in the risk reduction of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification, and anti-tumour properties. Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (colour differences) plays an important role; high contents of α and β-carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots. Carotenoids range between 3.2 mg/kg and 170 mg/kg, while vitamin C varies from 21 mg/kg to 775 mg/kg between cultivars. Growth temperatures of carrots influence the level of the sugars, carotenoids, and volatile compounds, so that growing in cool conditions results in a higher yield and quality of carrots, while higher temperatures would increase terpene synthesis, resulting in carrots with a bitter taste. It is worthwhile to investigate the cultivation of different genotypes under various environmental conditions to increase levels of phytochemicals and enhance the nutritional value of carrot, along with the valorisation of carrot by-products.

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“…Carrot ( Daucus carota L.) is one of the most important root vegetables cultivated worldwide and has health benefits [ 1 , 2 , 3 , 4 ]. With increasing health problems, carrots are becoming more popular plants because of their healthy nutrients and benefits for human health [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

6-Methoxymellein Isolated from Carrot (Daucus carota L.) Targets Breast Cancer Stem Cells by Regulating NF-κB Signaling

et al. 2020

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The presence of breast cancer stem cells (BCSCs) induces the aggressive progression and recurrence of breast cancer. These cells are drug resistant, have the capacity to self-renew and differentiate and are involved in recurrence and metastasis, suggesting that targeting BCSCs may improve treatment efficacy. In this report, methanol extracts of carrot root were purified by means of silica gel, Sephadex LH-20, and preparative high-performance liquid chromatography to isolate a compound targeting mammosphere formation. We isolated the compound 6-methoxymellein, which inhibits the proliferation and migration of breast cancer cells, reduces mammosphere growth, decreases the proportion of CD44+/CD24− cells in breast cancer cells and decreases the expression of stemness-associated proteins c-Myc, Sox-2 and Oct4. 6-Methoxymellein reduces the nuclear localization of nuclear factor-κB (NF-κB) subunit p65 and p50. Subsequently, 6-methoxymellein decreases the mRNA transcription and secretion of IL-6 and IL-8. Our data suggest that 6-methoxymellein may be an anticancer agent that inhibits BCSCs via NF-κB/IL-6 and IL-8 regulation.

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Effect of Hot Water Blanching Time and Drying Temperature on The Thin Layer Drying Kinetics and Anthocyanin Degradation of Black Carrot (Daucus carota l.) Shreds

Cited by 36 publications

References 18 publications

Bioactive compound retention in Echium amoenum Fisch. & C. A. Mey. petals: Effect of fluidized bed drying conditions

Bioactive compound retention in Echium amoenum Fisch. & C. A. Mey. petals: Effect of fluidized bed drying conditions

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

6-Methoxymellein Isolated from Carrot (Daucus carota L.) Targets Breast Cancer Stem Cells by Regulating NF-κB Signaling

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