Production of antioxidant high dietary fiber powder from carrot peels

Chantaro, Prawta; Devahastin, Sakamon; Chiewchan, Naphaporn

doi:10.1016/j.lwt.2007.11.013

Cited by 299 publications

(198 citation statements)

References 31 publications

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“…Extraction parameters such as type of solvent, solvent concentration, extraction temperature, extraction time, and solvent-to-solid ratio are the major consideration for enhancement of extraction effi ciency to obtain optimal amount of bioactive compounds in the extract [Pinelo et al 2005, Naczk and Shahidi 2006, Spigno et al 2007. Different drying methods used have also been reported to affect the antioxidant activity of fruits and vegetables [Choi et al 2006, Chantaro et al 2008, Kuljarachanan et al 2009, Suvarnakuta et al 2011. To the best of our knowledge, studies on the effect of different extraction conditions on antioxidants in fruit peel are still scarce.…”

mentioning

confidence: 99%

Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel

Wong

Sia

Khoo

et al. 2014

Acta Sci Pol Technol Aliment

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mentioning

confidence: 99%

Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel

Wong

Sia

Khoo

et al. 2014

Acta Sci Pol Technol Aliment

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“…Almeida y Zambrano (2007) registraron un valor de 6,9 g de proteína en las zanahorias, valor superior al presentado en este trabajo, esto podría explicar debido a que la composición química pudiera estar de acuerdo con la época de la cosecha del vegetal. Sin embargo, Chávez et al (2009) en un estudio realizado para el análisis de proteína de los residuos de zanahoria, mostraron un porcentaje de 11,26 % proteína, el cual es superior al reportado por Chantaro et al (2008) quienes encontraron 9,75 % de proteína, este último valor similar a los valores encontrados en la presente investigación. Los resultados encontrados en lo que respecta a MS con valores superiores a los del rango recomendado (25-35 %) para caracterizar un ensilado de calidad adecuada (McCullough, 1975).…”

Section: Resultados Y Discusiónunclassified

Efecto de los tiempos de recolección post cosecha de Daucus carota sobre la composición química del tubérculo, hojas y tallos como sustrato para ensilaje

Soldado-Soldado¹,

Cabrera²,

Fernández-Páramo³

et al. 2018

reiagro

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Artículo de investigaciónEfecto de los tiempos de recolección post cosecha de Daucus carota sobre la composición química del tubérculo, hojas y tallos como sustrato para ensilaje ResumenCon la intención de evaluar el efecto de los tiempos de recolección post cosecha 0, 24 y 48 horas sobre el valor nutritivo de la Daucus carota y él estudió del tubérculo (T1); hoja + tallo (T2); combinado tubérculo + tallo + hoja (T3), que fueron cultivados en la región andina en la provincia de Chimborazo, el presente estudio se realizó en el Centro de Investigación Posgrado y Conservación Amazónica, de la Universidad Estatal Amazónica contemplando que el tubérculo en estudio pertenecía a una misma área de siembra y día de cosecha con una edad de 5 meses, en la parroquia San Luis de la ciudad de Riobamba, para el análisis estadístico se aplicó una comparación de medias empleando el paquete SPSS ver. 21 los resultados obtenidos en la evaluación del efecto del tiempo de post cosecha y en las diferentes partes de la Daucus carota nos demuestran resultados favorables, se observó niveles de proteína de 0,36 g y 0,88 g en el T1 y T2 respectivamente. Se reduce a la mitad la FND a las 24 horas en el T3 con un valor de 16,73 g. Existe un efector diluyente de la lignina en 3,37, 4,46 y 2,77 veces en el T1 con respecto al T2. No se observa deterioro en el producto. Se concluye que los residuales post cosecha de la zanahoria por sus características químicas pudieran ser utilizados como una alternativa de alimentación animal. Palabras claves: Daucus carota, post cosecha, tiempos, valor nutritivo AbstractCurrently Ecuador promotes the consumption of native tubers and the use of post-harvest residues, because of the economic importance it represents and the benefit to human and animal health. The research was carried out in the CIPCA, of the State University of Amazonia contemplating as main objective to evaluate the nutritive value of Daucus carota in different times of post-harvest of 0, 24 and 48 hours and he studied the tuber; leaf + stem; combined tuber + stem + leaf, with three replicates each treatment that were cultivated in the Andean region in the province of Chimborazo. The study tubercle belonged to the same sowing area and harvest day at the age of 5 months in the San Luis parish of the city of Riobamba. For the statistical analysis, a comparison of means was applied using the SPSS ver. 21 the results obtained in the evaluation of the effect of the time of post-harvest and in its different parts of Daucus carota show us favorable results presenting in the tuber; leaf + stem; combined (leaf + stem + tuber) an amount of protein (g / 100 g) 0,53; 1,53; 0,79 respectively, of fat (g/100 g) 0,099; 0,26; 0,13, fiber; 0,96; 2,7; 1,35; energy (kc al / 100 g) 44,52; 57,22; 49,61 and presence of minerals; 0,79; 2,41 and 1,30, which shows that we could use the three structures of the carrot according to the availability of the same in the feed of the animals considering that it is a postharvest product that does not serve to be marketed for ...

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“…The samples added with CPPs became relatively softer compared to the control cookie, this might be due to the high swelling property capacity of the carrot pomace [3,5]. The biscuits in which flour was replaced in a 30% for either of CPPs had a pleasant sweet flavor.…”

Section: Sensorial Analysis Of Cookiesmentioning

confidence: 99%

“…However, this pomace contains large amounts of valuable compounds such as carotenoids, dietary fiber [1], uronic acids and neutral sugars [2]. Sometimes the pomace has posed environmental problems; therefore, new technologies are needed to decrease the problem [3][4][5][6]. These could profitably be used to develop value added products with optimal phytochemical and fiber content without scarifying taste or convenience, not only providing nutritious products but also aiding in efficient utilization of carrot pomace, reducing environmental problems [7].…”

Section: Introductionmentioning

confidence: 99%

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Hernández-Ortega¹,

Kissangou²,

Necoechea-Mondragón³

et al. 2013

FNS

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Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined; image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100g to 26.44 g/100g; accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

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Production of antioxidant high dietary fiber powder from carrot peels

Cited by 299 publications

References 31 publications

Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel

Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel

Efecto de los tiempos de recolección post cosecha de Daucus carota sobre la composición química del tubérculo, hojas y tallos como sustrato para ensilaje

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

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