Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Abstract

Background Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. Results In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti‐aging, and anti‐obesity activities with antioxidant potential by ABTS (2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti‐α‐glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. Conclusion Purple carrot juices demonstrated elevated health‐promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, color, and taste) of juices, however, showed that people are more familiar with orange carrot products. © 2022 Society of Chemical Industry.

Physicochemical properties and antioxidant activities of marula fruit (Sclerocarya birrea subsp. Caffra) steamed and boiled before juice extraction

“…Also, the reduction in the lightness of the marula fruit juice extracted from boiled marula fruit may be attributed to the browning between amino acids and reducing sugars in the fruit juice. The results of this study were similar to those reported by Yusuf et al (2023), who reported a decrease in the yellowness of carrot juice processed under high pressure.…”

Fruit–Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro

“…These results demonstrated that carrot purees show high pH, but RJ shows an acidic pH. High acidic conditions prevent microbial activities and provide beverage stability [ 19 ]. Hence, TA and pH showed a contrasting finding that RJ–PC showed the highest TA value but with a low pH value.…”

“…The highest oxalic acid content was observed in the WC100% (0.85 g/100 mL), RJ–WC smoothie (0.64 g/100 mL), YC100% (0.64 g/100 mL), and AJ–WC smoothie (0.56 g/100 mL), and the highest fumaric acid content was observed in the PC100% (0.004 g/100 mL) and RJ–PC smoothie (0.003 g/100 mL). Thus, WC samples were rich in oxalic acid [ 19 ], and PC samples were rich in fumaric acid. The RJ–PC smoothie was the only sample that showed the presence of all organic acids studied.…”