Chemical composition, functional properties and processing of carrot—a review

Sharma, Krishan Datt; Karki, Swati; Thakur, N. S.; Attri, Surekha

doi:10.1007/s13197-011-0310-7

Cited by 544 publications

(354 citation statements)

References 87 publications

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“…Carrots are of high nutritional value and are a rich source of phenolics, polyacetylenes and carotenoids. 4 Despite their established nephroprotective role 5 as well as traditional claims for their antilithic potential, 6 no screening has been carried out so far to establish the antiurolithiatic efficacy of D. carota. Therefore, current investigation was carried out for the screening of the antilithic potential of D. carota against calcium oxalate crystallization in an in vitro setting.…”

Section: Introductionmentioning

confidence: 99%

Antiurolithiatic Activity of Daucus carota: An In vitro Study

Bawari¹,

Sah²,

Tewari³

2018

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Context:Urolithiasis is a polygenic disorder with complex etiology and even complicated treatment outcomes. Daucus carota is a widely cultivated crop with traditional claims for its antiurolithiatic potential. Aim: Present study was an attempt to investigate the antilithic potential of D. carota root extract (DCRE) against calcium oxalate (CaOx) urolithiasis by employing in vitro methods. Methods: Nucleation, growth and aggregation assay of CaOx crystallization were used. FT-IR analysis was used for characterizing CaOx crystals. Results: DCRE exhibited significant inhibition of nucleation, growth and aggregation of CaOx crystals. It produced a favorable morphological transformation of CaOx crystals from calcium oxalate monohydrate to calcium oxalate dihydrate. FT-IR analysis confirmed formation of calcium oxalate monohydrate crystals to be utilized for growth and aggregation assays. Conclusion: DCRE possesses significant antiurolithiatic activity against CaOx urolithiasis in vitro which could be attributed to its saponins, tannins, flavonoids and polyphenolic content.

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Section: Introductionmentioning

confidence: 99%

Antiurolithiatic Activity of Daucus carota: An In vitro Study

Bawari¹,

Sah²,

Tewari³

2018

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“…Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties (Sharma et al 2012). Carrot juice yield reported to be only 60-70 % and one third of the raw material remain as pomace which is mainly disposed as feed or fertilizer which contains large amount of valuable compounds such as carotenes and dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Optimization of ingredient levels for the development of peanut based fiber rich pasta

2012

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Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m 3 however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.

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“…The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity (Sharma et al, 2012). Minimally processed vegetables (MPV) are prepared and handled to maintain their fresh nature while providing convenience to the consumer, as ready-to-eat.…”

Section: Introductionmentioning

confidence: 99%

The effect of hydrogen peroxide, ozonised water and NATURESEAL® AS5 solution on the microbiological parameters of fresh-cut carrot

Augspole¹,

Ķince²,

Skudra³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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Innovative (ozonised water, hydrogen peroxide) treatment solutions is one of the newest treatment agents used to decrease the count of microorganisms in vegetables. NatureSeal ® AS5 is a commercial solution used for the treatment of vegetables worldwide. The aim of this work was to study the effect of the various treatment solutions -hydrogen peroxide, ozonised water and NatureSeal ® AS5 (in various concentrations and for different treatment time) with the main purpose to ensure the microbiological safety of fresh-cut carrots. Non-treated carrots were used as control sample. The following treatment regimes were investigated: ozonised water treatment time 60; 120; 180±1 s and concentrations 1.0; 2.0; 3.0 mg L -1 ; hydrogen peroxide solutions, treatment time 30±1 s, 60±1 s 90±1 s and concentrations 0.5%; 1.0% 1.5%; NatureSeal ® AS5 water solution 2.5% 5 min ± 1 s were prepared for treatment of shredded carrots. E.coli in fresh carrots was not detected. Mathematical processing of the obtained results revealed that various concentrations of hydrogen peroxide (p=0.019; α=0.05) and treatment times (p=0.049; α=0.05) significantly influenced the TPC colony forming units in carrots. The obtained results prove the treatment agent properties of hydrogen peroxide. The comparison of chosen treatment regimes detected a significant (p=0.003; α=0.05) influence of the ozonised water on the decrease in the count of TPC colony forming units in carrots after treatment. During experiments it was proved that NatureSeal ® AS5 solution could be recommended as treatment agent for the treatment of fresh shredded carrots.

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Chemical composition, functional properties and processing of carrot—a review

Cited by 544 publications

References 87 publications

Antiurolithiatic Activity of Daucus carota: An In vitro Study

Antiurolithiatic Activity of Daucus carota: An In vitro Study

Optimization of ingredient levels for the development of peanut based fiber rich pasta

The effect of hydrogen peroxide, ozonised water and NATURESEAL® AS5 solution on the microbiological parameters of fresh-cut carrot

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