The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices

Abstract

The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.

Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

“…The black carrot has been extensively studied for its nutraceutical characteristics that impart outstanding health properties [24]. Moreover, it has been studied in-depth for processing, in order to extend its availability all over the year, as it is a perishable vegetable [10]. The phytochemical composition, particularly in relation to anthocyanins, has been reported in detail [8,[25][26][27].…”

“…However, as carrot breeding programmes move forward, the expansion of carrot global markets (including black carrot) and more aware consumers will push the research toward this direction [7]. In fact, the black carrot is among the most used anthocyanin sources as a food colourant, due to its high stability to the processing conditions and storage [8][9][10]. Moreover, black carrot extract shows intense antiradical and antioxidant activities [11].…”

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

“…Fruit and vegetable beverages based on whey are considered to be an innovative functional product taking into account the technological process [ 6 ]. Producing whey-based beverages can be a good method of increasing the health benefits of beverages due to the fact that acid whey is rich in valuable proteins with high nutritional value; caseinomacropeptide, which protects against bacteria and viruses and stimulates the immune system; lactose which has prebiotic properties and enhances the absorption of calcium and magnesium and minerals, which regulate physiological functions, including proper bone development [ 6 , 7 ], and fruit and vegetables are a valuable source of antioxidants [ 8 ]. The combination of these two components for the production of beverages gives the possibility to create products with increased health-promoting properties.…”

“…Numerous scientific reports confirm the high antioxidant activity of fruit and vegetable beverages and mousses. The health-promoting properties of fruit and vegetables are determined primarily by the content of bioactive compounds such as polyphenolic compounds, including flavonoids, carotenoids, betalains or vitamin C [ 8 ]. So far, no attempt has been made to determine the antioxidant properties of fruit and vegetable drinks based on whey.…”

Analysis of Lipophilic Antioxidants in the Leaves of Kaempferia parviflora Wall. Ex Baker Using LC–MRM–MS and GC–FID/MS

“…Similarly, the chromatograms of lettuce and carrot were compared. Orange carrots are the most significant source of α-Car [53]. The α-Car peak was absent in lettuce, whereas it was dominant in ginger leaves and carrots (Figure 5).…”