Effects of cultivation conditions and cold storage on the polyacetylene contents of carrot (<i>Daucus carota</i>L.) and parsnip (<i>Pastinaca sativa</i>L.)

Kramer, Maike; Bufler, G.; Nothnagel, Thomas; Carle, Reinhold

doi:10.1080/14620316.2012.11512838

Cited by 20 publications

(8 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Blanching and rapid freezing increased the retention rate of polyacetylenes in carrots during storage in cool conditions [89,90]. Kidmose et al [56] found an increase in falcarinol contents in frozen carrots that were blanched before freezing.…”

Section: Polyacetylenesmentioning

confidence: 99%

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Ahmad

Cawood

Iqbal³

et al. 2019

Foods

160

View full text Add to dashboard Cite

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.

show abstract

Section: Polyacetylenesmentioning

confidence: 99%

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Ahmad

Cawood

Iqbal³

et al. 2019

Foods

160

View full text Add to dashboard Cite

show abstract

“…Earlier studies have reported that the levels of FaTP in carrots are correlated with external factors that stress the carrot plant during its growth [ 16 , 32 ]. The concentrations of FaDOH have been shown to be influenced most, and the concentrations of FaOH least, by external factors [ 10 , 13 , 14 , 32 ]. The biosynthesis of FaTP begins with FaOH [ 9 ].…”

Section: Discussionmentioning

confidence: 99%

“…Czepa and Hoffmann [ 10 ] compared carrots grown in three different soils and, without describing the traits of the soils, concluded that differences in the cultivar used were more important for the composition of FaTP than soil type. Kramer et al [ 32 ] conducted an experiment similar to that of Lund and White [ 16 ] and concluded that carrots grown either with low or high water supply exhibited different levels of FaTP than carrots with a moderate water supply, again with different cultivars responding differently to the same treatment.…”

Section: Introductionmentioning

confidence: 99%

Correlations between Polyacetylene Concentrations in Carrot (Daucus carota L.) and Various Soil Parameters

Kjellenberg

Johansson

Gustavsson

et al. 2016

Foods

View full text Add to dashboard Cite

This study assessed the concentrations of three falcarinol-type polyacetylenes (falcarinol, falcarindiol, falcarindiol-3-acetate) in carrots and the correlations between these and different soil traits. A total of 144 carrot samples, from three different harvests taken a single season, were analysed in terms of their polyacetylene concentrations and root development. On one of the harvesting occasions, 48 soil samples were also taken and analysed. The chemical composition of the soil was found to influence the concentrations of falcarinol-type polyacetylenes in carrots. When the total soil potassium level was 200 mg/100 g soil, the concentration of falcarindiol (FaDOH) in the carrot samples was 630 μg/g DW, but when carrots were grown in soil with a total potassium level of 300 mg/100 g soil, the FaDOH concentration in the carrots fell to 445 μg/g DW. Carrots grown in soils generally low in available phosphorus exhibited higher levels of falcarindiol if the soil was also low in available magnesium and calcium. The concentrations of polyacetylenes in carrots were positively correlated with total soil phosphorus level, but negatively correlated with total soil potassium level. Of the three polyacetylenes analysed, FaDOH concentrations were influenced most by changes in soil chemical composition.

show abstract

“…Apart from this, they possess neurotoxic, anti-platelet-aggregatory activity and are responsible for allergic skin reactions [49,50,51]. However, polyacetylenes have a major impact on the bitter taste in roots of parsnip, celeriac, parsley and carrot, as well as fennel bulbs [52,53,54,55,56,57,58,59]. The review of polyacetilenes present in plants from Apiaceae family according to literature is shown in Table 2.…”

Section: Polyacetylenesmentioning

confidence: 99%

Nutraceutical Potential of Apiaceae

Aćimović

2017

Reference Series in Phytochemistry

View full text Add to dashboard Cite

Apiaceae family is large, with over 3.000 species worldwide cultivated for many purposes. Some plants in this family such as carrots, parsley, parsnip and celery are common vegetable crops, while other members like anise, caraway, coriander, cumin, fennel, lovage, angelica and dill are famous for their medicinal and aromatic properties. Usage of these plants is very popular in everyday diet because of their documented health benefits. Apiaceae are a very important source of phytochemicalschemicals with biological activity. However, phytochemicals are non-nutritive plant chemicals, also called nutraceuticals. They are widely used for prevention, treatment or cure of conditions or diseases. Bioactive compounds with nutraceutical potential are polyphenolic compounds, polyacetylenes and terpenoids. The aim of this review is to represent selected plants of Apiaceae family currently used as nutraceuticals and describe their nutritional benefits.

show abstract

Effects of cultivation conditions and cold storage on the polyacetylene contents of carrot (Daucus carotaL.) and parsnip (Pastinaca sativaL.)

Cited by 20 publications

References 0 publications

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Correlations between Polyacetylene Concentrations in Carrot (Daucus carota L.) and Various Soil Parameters

Nutraceutical Potential of Apiaceae

Contact Info

Product

Resources

About