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EFFECTS OF AIR DRYING TEMPERATURE ON ANTIOXIDANT ACTIVITY AND CAROTENOIDS CONTENT OF CARROTS (Daucus carota)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Urrea, Diana Minjares-Fuentes, Rafael Castell-Palou, A. Rosselló, Carmen |
| Copyright Year | 2011 |
| Abstract | The influence of air drying temperature on antioxidant activity and carotenoids content in carrots has been investigated. Antioxidant activity and carotenoids content in fresh carrots were of 131.5±7.3 mg trolox/100 g d.m (CUPRAC assay) and 1.61±0.04 mg/g d.m., respectively. The losses of antioxidant activity and carotenoids were experimentally determined during the drying at different air temperatures (50, 60, and 80 oC). The drying process significantly decreased the carrot antioxidant activity, the losses being 43%, 38% and 36.5% in dried carrots at 50, 60, and 80 oC, respectively, for a final moisture content of 1kg/kg dm. However, carotenoids were relatively stable during the drying process, with a degradation of: 15.0%, 17.7%, and 25.4%, at 50, 60, and 80 oC, respectively for samples dried until 1kg/kg dm. The degradation of these compounds followed a first order kinetic. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.uibcongres.org/imgdb//archivo_dpo11207.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
