Extraction of carrot (Daucus carota L.) carotenes under different conditions

Fikselová, Martina; Šilhár, S.; Mareček, Ján; Francakova, Helena

doi:10.17221/9/2008-cjfs

Cited by 80 publications

(61 citation statements)

References 12 publications

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“…In addition increasing extraction time was accompanied by an increase in the dry matter content of vegetable milk. Many studies on other food stuffs revealed similar effects of extraction time and temperature (Dua et al 2009;Fikselová et al 2008). These results suggested that prolonged extraction time might have resulted in leaching out of high amount of compounds into water, and in particular proteins.…”

Section: Dry Mattermentioning

confidence: 68%

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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Extraction conditions for maximum values of protein yield, protein content, sugar content and dry matter of vegetable milk extracts from dehulled Mucuna cochinchinensis bean flour and whole Mucuna cochinchinensis bean flour were investigated using response surface methodology. A Central Composite Design (CCFD) with three factors: temperature (25 to 95°C); extraction time (6 to 74 min.) and water to flour ratio (6 to 24 mL/ g) were used. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. The optimal conditions determined for extraction were temperature 63-66°C, water to flour ratio 12-13 mL/g and extraction time of 57-67 min. At these optimum points the protein and sugar contents, extraction yield of protein and dry matter were respectively 14.0 g/100 mL, 4.8 g/100 mL, 53.8 g/100 g, 12.1 g/100 g for vegetable milk produced from dehulled M. cochinchinensis bean flour and 6.4 g/100 mL, 3.5 g/100 mL, 50.0 g/100 g and 8.0 g/ 100 g for vegetable milk extracted from whole M. cochinchinensis bean flour milk. The optimal condition was -Vegetable milks from whole and dehulled mucuna seeds flours were successfully produced by optimization using a central composite design; -Second polynomial models were established to significantly describe the variation in protein content and yield as a function of extraction time, temperature and water to flour ratio; -The protein content, protein yield and dry matter of the milk increased as the extraction time increase, while increase followed by decrease was observed when temperature and ratio increased; -Optimal conditions determined by superposition of response contours plot and by using desirability function did not varied significantly with dehulling; treatment; -The protein content of milk produced at optimal condition was 14 % for dehulled mucuna flour and 6.4 % for whole mucuna flour, while no consistent differences were observed on protein yield, dry matter and carbohydrates content. 145-157 DOI 10.1007145-157 DOI 10. /s13197-015-1765 verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

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Section: Dry Mattermentioning

confidence: 68%

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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“…Heat treatments such as blanching, cooking, and steaming can help release carotenoids bound by proteins and render them easily extractable (Dutta, Raychaudhuri, & Chakarborty, 2005b). The influence of various conditions (time, temperature, and storage) on extraction yield of β-carotene (Table 3) has been reported by Fikselova, Silhar, Marecek, and Francakova (2008). The successful incorporation of this carotenoid in various food systems is limited by low water solubility accompanied with crystalline nature at ambient temperature.…”

Section: Chemistry and Isolation Of β-Carotenementioning

confidence: 96%

Chemistry, encapsulation, and health benefits of β-carotene - A review

Gul

Tak

Singh

et al. 2015

Cogent Food & Agriculture

197

119

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β-carotene is a principle carotenoid in carrots, and of the most common and widely studied carotenoids. Carotenoids are the phytonutrients that impart a distinctive yellow, orange, and red color to various fruits and vegetables. β-carotene is important not only for the color that it imparts to the food stuffs, but also because of the myriad of associated health benefits. It is the most potent precursor of vitamin A and is present naturally as a mixture of various isomers (cis and trans) of β-carotene molecule. It has a potent antioxidant capacity and offers an array of health benefits such as lowering the risk of heart diseases and certain types of cancers, enhancing the immune system, and protection from age-related macular degeneration-the leading cause of irreversible blindness among adults. Consumer attitude towards bioactive compounds, including β-carotene, as natural colorants and for health benefits is promising. Incorporation of β-carotene in various food systems is limited by its poor water solubility and instability in presence of light, heat, and oxygen. Encapsulation can be a way forward to improve the stability and help in effective delivery of β-carotene.

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“…The β-carotene content was determined according to the method of Fikselová et al (2008). The concentration of carotenes expressed as β-carotene was calculated using equation 8.…”

Section: Determination Of Chemical Characteristicsmentioning

confidence: 99%

Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

Thủy¹,

Phuong²,

Suong³

et al. 2020

Food Res.

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This work was carried out to determine the physical and chemical properties of goldenberry fruit (Physalis peruviana L.) grown in Lam Ha and Don Duong of Lam Dong province in Viet Nam. The shelf-life and quality of fruits during storage time at ambient temperature (28±2 o C) were also analysed. The analysis results recorded that most of the physical properties of the fruit grown in the two locations (Lam Ha and Don Duong of Lam Dong province, Viet Nam) yielded no significant differences, except the volume, density, hardness and colour of the fruit. The fruit grown in Lam Ha has a lighter colour and yellow intensity (higher a* and C value) than the ones grown in Don Duong, while the fruits are grown in Don Duong are darker (lower L* and higher H o ). In addition to its attractive properties in terms of colour, aroma and taste, they also contain moderate levels of vitamins (C and A), antioxidants (polyphenols), minerals (especially high content of phosphorus) and fibre. Fruit grown in Don Duong had a higher sweetness than those grown in Lam Ha (the ratio of sugar and acid was 2.7 times more). The concentration of bioactive compounds in the goldenberry fruits grown in Lam Ha and Don Duong were almost similar. The shelf-life of goldenberries up to 20 to 22 days at the ambient temperature of about 28±2 o C and 75-80% RH but the quality and sensory characteristics of goldenberry raw materials were declined.

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Extraction of carrot (Daucus carota L.) carotenes under different conditions

Cited by 80 publications

References 12 publications

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Chemistry, encapsulation, and health benefits of β-carotene - A review

Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

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