Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential

Mayer-Miebach, Esther; Behsnilian, Diana; Regier, Marc; Schuchmann, Heike P.

doi:10.1016/j.foodres.2005.03.018

Cited by 73 publications

(33 citation statements)

References 26 publications

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“…In samples without oil, (9Z)-lycopene increased by 10-, 30-, 41-, 43-and 38-fold at 110, 120, 130 and 1408C, respectively. Heat treatment at 708C degraded only slight amounts of (all-E)-lycopene even after a 5 h heating time [121]. In homogenates of a zeaxanthin and lutein containing potato variety, the treatment temperature (25 -1508C) had a much more marked effect on the carotenoid pattern than treatment time (0 -5 h).…”

Section: Kinetics Of Thermal Degradation/mentioning

confidence: 93%

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

Maiani¹,

Caston

Catasta

et al. 2009

Molecular Nutrition Food Res

641

500

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Carotenoids are one of the major food micronutrients in human diets and the overall objective of this review is to re-examine the role of carotenoids in human nutrition. We have emphasized the attention on the following carotenoids present in food and human tissues: beta-carotene, beta-cryptoxanthin, alpha-carotene, lycopene, lutein and zeaxanthin; we have reported the major food sources and dietary intake of these compounds. We have tried to summarize positive and negative effects of food processing, storage, cooking on carotenoid content and carotenoid bioavailability. In particular, we have evidenced the possibility to improve carotenoids bioavailability in accordance with changes and variations of technology procedures.

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Section: Kinetics Of Thermal Degradation/mentioning

confidence: 93%

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

Maiani¹,

Caston

Catasta

et al. 2009

Molecular Nutrition Food Res

641

500

View full text Add to dashboard Cite

show abstract

“…In some studies, it was reported that the thermal processes increased the concentration of carotenoids in vegetables. It was also reported that the quantity of the losses of these substances may have been influenced by both the various parameters of the processes used and the properties of the vegetables (Mayer-Miebach et al 2005). Miglio et al (2008) also measured a higher concentration of various carotenoids, apart from α-carotene, in cooked carrots compared to raw carrots.…”

Section: The Effect Of Thermal Processes On Carotenoid Concentration mentioning

confidence: 99%

“…Miglio et al (2008) also reported that conventional cooking and steaming increased the antioxidant activity of carrots. Mayer-Miebach et al (2005) found that the thermal process increased the antioxidant activity of carrots (temp. 130°C; 20 min).…”

Section: The Effect Of Thermal Processes On the Antioxidant Activity mentioning

confidence: 99%

The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

Kapusta‐Duch

Bieżanowska-Kopeć

Smoleń

et al. 2017

Folia Horticulturae

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Carrot is a vegetable that contains many nutrients and has strong antioxidant activity as well as pro-health potential. The level of bioactive compounds is strongly connected with the production chain. The thermal treatment of food products induces several biological, physical and chemical changes. In this study, changes in the levels of iodine, total carotenoids, total polyphenols as well as the antioxidant activity of unpeeled and peeled controls and carrots biofortified with (potassium) iodine (KJ) during cultivation due to the cooking and steaming process were investigated. The use of thermal processes resulted in a lower concentration of iodine in the roots of the control as well as in carrots biofortified with (potassium) iodine. In addition, peeling carrots caused higher losses of this trace element in the control and the biofortified carrots cooked or steamed for various times. In this study, a significant growth of the total carotenoids in peeled carrots biofortified with (potassium) iodine and of the total polyphenols in unpeeled carrots biofortified with (potassium) iodine under the influence of the cooking and steaming processes was observed compared with raw peeled and unpeeled biofortified carrots, respectively. Antioxidant activity significantly increased in the unpeeled and peeled carrots biofortified with (potassium) iodine under all thermal treatments in comparison with the raw unpeeled and peeled biofortified carrots.

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“…Lycopene is highly susceptible to degradation by heat, light, oxygen, and metal ions [57,[145][146][147][148][149], which makes its preservation and analysis in complex samples such as foods difficult. It may undergo degradation, formation of stereoisomers, structural rearrangements, and other chemical reactions.…”

Section: Sampling and Sample Preparationmentioning

confidence: 99%

New Developments in Lycopene Analysis by Spectroscopic and Chromatographic Techniques, Accompanied With Mathematical Modelling

Cáceres¹,

Cámara²,

Manzoor³

et al. 2015

Acta Hortic.

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Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential

Cited by 73 publications

References 26 publications

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

New Developments in Lycopene Analysis by Spectroscopic and Chromatographic Techniques, Accompanied With Mathematical Modelling

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