Lipid Profiles and Health Promoting Uses of Carrot (Daucus carota L.) and Cucumber (Cucumis sativus L.)

Abstract

Humans are in-separately linked to the existence of vegetables, as they are the source of several bio-products essential for the survival of the animal kingdom. The importance of vegetables from the point of view of the food industry is determined by their complex chemical content that is important to the human body and this includes organic substances (lipids, proteins, carbohydrates and organic acids). This study examines comparatively the levels of lipid compositions in the samples of dried carrot (Daucus carota L) and cucumber (Cucumis sativus L). The fatty acid, phospholipid and sterol compositions were determined from the samples using Gas Chromatography method. The most concentrated fatty acid (%) was linoleic acid (C18:2) (54.04 and 57.62) and the least was arachidic acid (C20:0) (0.01 and 0.01) for Daucus carota and Cucumis sativus, respectively. The result showed the quality parameters of fatty acids investigated in the Daucus carota and Cucumis sativus samples as:

Bioactive Components of Root Vegetables

“…Seeds are a rich source of bioactive phytosterols, such as radish seeds with good phytosterol profiles mainly consisting of brassicasterol, campesterol, and sitosterol [97]; however, considerable quantities of phytosterols are also reported in edible roots. A study has shown 366.16 mg/100 g phytosterol content in carrots with campesterol and sitosterol as major constituents [98]. Radish sprouts also have shown campesterol (947 μg/g) and β-sitosterol (899 μg/g) in considerable amounts [99].…”

Addition of avocado (persea americana) leaf extract and carrot (daucus carota) leaf extract in starter phase broiler feed for production of low-fat meat for elderly

“…Carrots contain carotenoids, flavonoids, polyacetylenes, vitamins, and minerals, all of which have many nutritional and health benefits. Carrots are rich in beta-carotene, ascorbic acid, iron, calcium, phosphorus, folic acid, B vitamins, vitamin C and Vitamin E, and high fiber, carotenoids, and phenolic compounds antioxidants, anti-carcinogenic, and immune [15] [16].…”