Insights into the β-carotene distribution in carrot roots

Gonzálvez, Alicia G.; Martín, Daniel; Slowing, Karla; Ureña, A. Gonzalez

doi:10.1016/j.foostr.2014.09.001

Cited by 14 publications

(11 citation statements)

References 12 publications

(15 reference statements)

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“…HPLC was used for the validation analysis. 165 Raman spectroscopy can also be used to monitor important components such as ethanol, lactic acid, and acetic acid produced during fermentation 166,167 and/or spoilage of foods 168 and chemical and biochemical transformations. Chemical transformation of lactose and inorganic phosphorus into lactic acid and organic phosphorus and the formation of the exopolysaccharides were monitored based on the collected Raman spectra as a function of the incubation time.…”

Section: Fermentation Productsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.

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Section: Fermentation Productsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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“…The present work extends the developed resonant Raman techniques described in previous studies of our group, 17,18,30 incorporating the 180 backscattering and polarized 90 scattering modalities, to investigate the time evolution of the carotenoid band signals for a series of tomato fruits. In parallel, a kinetic model is presented to describe the tomato-ripening process based on the carotenoid band Raman signal intensities that, it will be shown, depend on the initial and synthesized carotenoid concentration as well as on the time-dependent scattering coefficient.…”

Section: Introductionmentioning

confidence: 90%

“…Hence, determination of the maturity of the fruit based on surface color exclusively may not be adequate for determining the tomato-ripening status. 2 There is a rich variety of nondestructive techniques which have been applied for assessing carrot and tomato carotenoid contents or ripening, among which some optical examples include: surface color measurement to assess lycopene content; 3 near-infrared (NIR) spectroscopy to predict soluble solids content 4 and carotenoid content; 5 hyperspectral reflectance imaging; 6 fluorescence spectroscopy 7 to quantify surface pigmentation; machine vision, 8 which is nowadays in use commercially; spectral imaging; 9 visible (Vis) and NIR spectroscopy; [10][11][12][13] Raman spectroscopy; [14][15][16] spatially offset Raman spectroscopy; 2 transmission resonance Raman spectroscopy; 17,18 linear polarized transmission resonance Raman spectroscopy; 19 and optical absorption and scattering properties. 20 Although the assessment of tomato ripeness based on color classification, as performed by the machine vision technique, is a useful approach, it is not the most rigorous as fruit ripening implies a series of complex biochemical and physiological changes as, for example, carotenoids synthesis and the chlorophyll/starch degradation.…”

Section: Introductionmentioning

confidence: 99%

Modeling Tomato Ripening Based on Carotenoid Raman Spectroscopy: Experimental Versus Kinetic Model

et al. 2016

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This work reports on a combined experimental and theoretical investigation on the carotenoid Raman signal in several tomato fruits during their postharvest time evolution and ripening. Both resonant (180°) backscattering and polarized (90°) Raman scattering were used to monitor the most prominent bands of carotenoid (lycopene and β-carotene) evolution in different tomato varieties. Relevant findings of the present investigations were that while the depolarization ratio of the ν band hardly changed with time, the Raman ν band intensity did change showing a similar pattern for all tomatoes investigated. Indeed, all cases investigated revealed a rise of the carotenoid signal coincident with the onset of the turning stage of the fruit ripening, a pronounced maximum of the Raman signal followed by a post-maximum decline at the red ripening stage. A kinetic model has been developed to describe the time evolution of the observed Raman signatures based on the rate coefficient of the carotenoid synthesis and the time evolution of the scattering coefficient of the fruit. The model describes satisfactorily the tomato evolution through the distinct ripening stages providing new insight on the assessment of the postharvest fruit control and quality.

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“…Orange-colored cultivars are very rich in carotenoids especially betacarotene (ca. 8.3 mg 100 g-1 fw) which is the predominant phytochemical present in carrot [19]. Besides beta-carotene, other from carotenoids including alpha-carotene, lutein, zeaxanthin, and lycopene are also found in carrot roots [1].…”

Section: Chlorogenic Acid Derivatives P-hydroxybenzoicmentioning

confidence: 99%

Evaluating Carrot as a Functional Food

Ergun¹,

Süslüoğlu²

2018

mejs

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Consumers have already tended to choose natural plant crops over processed plant produces, like carrot (Daucus corota L.) which is one the very nitrous horticultural crops enjoyed by all ages. Although carrot is rich in fiber and minerals, it is primarily cherished for high beta-carotene content. Moreover, the root contains some other bioactive compounds including other forms of carotenoids, phenolic compounds, vitamin C and polyactylenes. Carotenoid especially beta-carotenes is known for supplying vitamin A and a strong antioxidant activity. Phenolic compounds present in carrots such as chloregenic acids have also antioxidant activities as well. Carrots contain considerable quantity of ascorbic acid which possesses an antioxidant activity and also takes a part some in biological processes. Carrot roots have polyacetylenes, once viewed as toxicants due to being potent skin sensitizers and irritants, which are neurotoxic at high concentrations, more recently they have been considered bioactive compounds. The phytochemical compounds present in carrots may be used as complementary medicine for the prevention and treatment of a number of diseases and disorders. This review explores some major phytochemicals and their pharmacological features present in carrot roots.

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Insights into the β-carotene distribution in carrot roots

Cited by 14 publications

References 12 publications

Dispersive and FT-Raman spectroscopic methods in food analysis

Dispersive and FT-Raman spectroscopic methods in food analysis

Modeling Tomato Ripening Based on Carotenoid Raman Spectroscopy: Experimental Versus Kinetic Model

Evaluating Carrot as a Functional Food

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