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Nothnagel T, Ulrich D, Dunemann F, Budahn H. Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds. Foods 2023; 12:4389. [PMID: 38137193 PMCID: PMC10742604 DOI: 10.3390/foods12244389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/24/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The sensory test was carried out with a consumer panel of 88 untrained testers allowing a clear acceptance-based differentiation of the cultivars. Five individual sensory characters (sweetness, overall aroma, bitterness, astringency and off-flavor) supported this discrimination. Chemical analyses of volatile organic compounds, polyacetylenes, phenylpropanoids and sugars enabled us to correlate the influence of these ingredients on sensory perception. Higher concentrations of α-pinene, hexanal, styrene and acetophenone correlated with a better acceptance, as well as sweetness and overall aroma perception. In contrast, a low acceptance as well as a stronger perception of bitterness, astringency and off-flavor correlated with enhanced concentrations of camphene, bornylacetate, borneol, myristicine, falcarindiol, falcarindiol-3-acetate, laserin and epilaserin. The present study should support the development of new breeding strategies for carrot cultivars that better satisfy consumer demands.
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Affiliation(s)
- Thomas Nothnagel
- Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, Germany; (T.N.)
| | - Detlef Ulrich
- Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Königin-Luise-Str. 19, D-14195 Berlin, Germany
| | - Frank Dunemann
- Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, Germany; (T.N.)
| | - Holger Budahn
- Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, Germany; (T.N.)
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Yu SS, Ahn HS, Park SH. Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods. Food Sci Biotechnol 2023; 32:1057-1065. [PMID: 37215252 PMCID: PMC10195961 DOI: 10.1007/s10068-023-01247-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/24/2022] [Accepted: 01/04/2023] [Indexed: 01/26/2023] Open
Abstract
Heat penetration characteristics of different vegetable products were investigated during retort processing. A custom-developed variable temperature retort-sterilizer allowed us to test the following target retort-temperatures; 120, 130, 140, and 150 °C, combined with the following holding times: 1, 3, 5, 7 min. Radish showed the highest heating rate (9.56 ± 0.21 °C/min) among the tested vegetables, including radish, carrot, and potato. Textural qualities of retort-processed vegetables showed a close correlation with thermal dose. Hardness of potato was 3.07 ± 0.07 N after retort processing at 120 °C for 7 min, with a thermal dose of 127 ± 7 k °C s. Better hardness (3.72 ± 0.06 N) was obtained after retort processing at 150 °C for 3 min, with a thermal dose of 122 ± 6 k °C s. The data reported herein indicate that retort temperature should be appropriately controlled for different vegetable products based on their specific heat-penetration characteristics. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01247-8.
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Affiliation(s)
- Seung Su Yu
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 South Korea
| | - Han Soo Ahn
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 South Korea
| | - Sung Hee Park
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 South Korea
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Dunemann F, He W, Böttcher C, Reichardt S, Nothnagel T, Heuvelmans P, Hermans F. The genetic control of polyacetylenes involved in bitterness of carrots (Daucus carota L.): Identification of QTLs and candidate genes from the plant fatty acid metabolism. BMC PLANT BIOLOGY 2022; 22:92. [PMID: 35232393 PMCID: PMC8889737 DOI: 10.1186/s12870-022-03484-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 02/18/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Falcarinol-type polyacetylenes (PAs) such as falcarinol (FaOH) and falcarindiol (FaDOH) are produced by several Apiaceae vegetables such as carrot, parsnip, celeriac and parsley. They are known for numerous biological functions and contribute to the undesirable bitter off-taste of carrots and their products. Despite their interesting biological functions, the genetic basis of their structural diversity and function is widely unknown. A better understanding of the genetics of the PA levels present in carrot roots might support breeding of carrot cultivars with tailored PA levels for food production or nutraceuticals. RESULTS A large carrot F2 progeny derived from a cross of a cultivated inbred line with an inbred line derived from a Daucus carota ssp. commutatus accession rich in PAs was used for linkage mapping and quantitative trait locus (QTL) analysis. Ten QTLs for FaOH and FaDOH levels in roots were identified in the carrot genome. Major QTLs for FaOH and FaDOH with high LOD values of up to 40 were identified on chromosomes 4 and 9. To discover putative candidate genes from the plant fatty acid metabolism, we examined an extended version of the inventory of the carrot FATTY ACID DESATURASE2 (FAD2) gene family. Additionally, we used the carrot genome sequence for a first inventory of ECERIFERUM1 (CER1) genes possibly involved in PA biosynthesis. We identified genomic regions on different carrot chromosomes around the found QTLs that contain several FAD2 and CER1 genes within their 2-LOD confidence intervals. With regard to the major QTLs on chromosome 9 three putative CER1 decarbonylase gene models are proposed as candidate genes. CONCLUSION The present study increases the current knowledge on the genetics of PA accumulation in carrot roots. Our finding that carrot candidate genes from the fatty acid metabolism are significantly associated with major QTLs for both major PAs, will facilitate future functional gene studies and a further dissection of the genetic factors controlling PA accumulation. Characterization of such candidate genes will have a positive impact on carrot breeding programs aimed at both lowering or increasing PA concentrations in carrot roots.
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Affiliation(s)
- Frank Dunemann
- Julius Kühn-Institut (JKI), Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, 06484 Quedlinburg, Germany.
| | - Wanying He
- Julius Kühn-Institut (JKI), Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, 06484 Quedlinburg, Germany
| | - Christoph Böttcher
- Julius Kühn-Institut (JKI), Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Königin-Luise-Str. 19, 14195 Berlin, Germany
| | - Sven Reichardt
- Julius Kühn-Institut (JKI), Institute for Biosafety in Plant Biotechnology, Erwin-Baur-Str. 27, 06484 Quedlinburg, Germany
| | - Thomas Nothnagel
- Julius Kühn-Institut (JKI), Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, 06484 Quedlinburg, Germany
| | - Paul Heuvelmans
- Nunhems Netherlands BV, Napoleonsweg 152, 6083 AB Nunhem, The Netherlands
| | - Freddy Hermans
- Nunhems Netherlands BV, Napoleonsweg 152, 6083 AB Nunhem, The Netherlands
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Conversa G, Bonasia A, Natrella G, Lazzizera C, Elia A. Peeling Affects the Nutritional Properties of Carrot Genotypes. Foods 2021; 11:foods11010045. [PMID: 35010169 PMCID: PMC8750513 DOI: 10.3390/foods11010045] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 12/19/2021] [Accepted: 12/21/2021] [Indexed: 01/12/2023] Open
Abstract
Peeling may result in changes in carrot’s nutritional properties; therefore, the present study focused on its effect on the retention of principal nutrients (minerals, sugars, organic acids) and antioxidants (carotenoids and phenols) in the peeled roots of two landraces (‘Carota a punta lunga’—CPL and ‘Carota a punta tonda’—CPT) and a hybrid cultivar (‘Presto’) grown in the area of the “Salterns of Margherita di Savoia” area (Puglia region). The peel had a higher concentration of cations (+92%), organic acids (+103%), carotenoids (+42%), and phenolic acids (seven times) than root flesh. For each chemical class, the most abundant components were K, malic acid, ß-carotene, and chlorogenic acid, respectively. The two landraces stand out for the accumulation of the phenolic acids and ß-carotene, whereas the peel of ‘Presto’ was distinguished by the concentration of Ca and ascorbic and pyruvic acids. The root flesh had a greater accumulation of simple sugars, nitrate (mainly in CPL), oxalic acid, and in particular in the flesh of ‘Presto’, of Na and Cl. For local varieties, peel removal seems to impact the nutritional and antioxidative properties of carrots more consistently compared to the advanced cultivar, since it represents on average 21% and 59% of the total carotenoids and phenols, respectively, of the intact roots.
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Affiliation(s)
- Giulia Conversa
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
- Correspondence:
| | - Anna Bonasia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via G. Amendola, 165/A, 70126 Bari, Italy;
| | - Corrado Lazzizera
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
| | - Antonio Elia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
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Helichrysum italicum ssp. italicum Infusion Promotes Fat Oxidation in Hepatocytes and Stimulates Energy Expenditure and Fat Oxidation after Acute Ingestion in Humans: A Pilot Study. PLANTS 2021; 10:plants10081516. [PMID: 34451560 PMCID: PMC8400233 DOI: 10.3390/plants10081516] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 01/02/2023]
Abstract
Helichrysum italicum is an aromatic plant with promising pharmacological activities. Bioactive compounds found in plants represent an important alternative treatment for weight loss and an infusion of H. italicum contains compounds which could have such effect. Our aim was, therefore, to investigate its acute effects on resting energy expenditure (REE) and possible differences in substrate oxidation in a pilot study. A dried, ground plant material of H. italicum ssp. italicum was infused with hot water and chemically characterized with HPLC-MS analysis. Sensory evaluation of herbal tea was performed. A randomized, crossover, controlled pilot study was then conducted on eleven healthy male subjects. The REE and substrate oxidation were measured by indirect calorimetry at baseline and 30 and 120 min after ingestion of infusion or hot water. The expression of genes involved in lipid metabolism was examined in H. italicum infusion-treated hepatocytes. Several phenolic classes were identified in the infusion, caffeoylquinic acids were the most abundant, followed by pyrones and flavonols. A single ingestion of H. italicum infusion significantly increased REE by 4% and fat oxidation by 12% compared to hot water ingestion. A significant 2-fold up-regulation of β-oxidation-related genes in HepG2 cells, exposed to H. italicum infusion, was detected. This pilot study suggests that H. italicum infusion possesses bioactive substances with potential application in obesity prevention, which could, with additional studies, become an economically interesting novel application of the plant. Clinical trial registration number: NCT04818905
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Influence of the Abiotic Stress Conditions, Waterlogging and Drought, on the Bitter Sensometabolome as Well as Agronomical Traits of Six Genotypes of Daucus carota. Foods 2021; 10:foods10071607. [PMID: 34359477 PMCID: PMC8305268 DOI: 10.3390/foods10071607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/25/2021] [Accepted: 07/08/2021] [Indexed: 12/17/2022] Open
Abstract
Cultivated carrot is one of the most important vegetable plants in the world and favored by consumers for its typically sweet flavor. Unfortunately, the attractive sensory quality is hindered by a sporadic bitter off-taste. To evaluate the influence of the abiotic stress conditions, waterlogging and drought, on the bitter sensometabolome as well as agronomical traits of six genotypes of Daucus carota, a field trial was performed. Enabling the accurate tracing of carrots' bitter compounds and therefore their metabolic changes, a fast and robust high-throughput UHPLC-MS/MS was developed and validated. Remarkably, the genotypes are the driving source for the biological fate of the bitter metabolites that are reflected in concentrations, dose-over-threshold factors, and fold changes. A certain influence of the irrigation level is observable but is overruled by its cultivar. Therefore, metabolic stress response in carrots seems to be genotype dependent. Hence, this study might help to plant specific carrot genotypes that are adapted to stress conditions evoked by future climatic changes.
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Papoutsis K, Edelenbos M. Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.038] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Strong and Bitter Vegetables from Traditional Cultivars and Cropping Methods Improve the Health Status of Type 2 Diabetics: A Randomized Control Trial. Nutrients 2021; 13:nu13061813. [PMID: 34073610 PMCID: PMC8227621 DOI: 10.3390/nu13061813] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/19/2021] [Accepted: 05/21/2021] [Indexed: 12/14/2022] Open
Abstract
Vegetables rich in bitter-tasting phytochemicals may exert enhanced beneficial effects against key factors associated with type two diabetes (T2D). This study investigates whether selected cultivars of bitter and strong-tasting (BST) Brassica and root vegetables exert greater health benefits on T2D patients compared to equivalent modern mild and sweet tasting (MST) vegetables. A 12-week randomized, controlled, parallel intervention study involved 92 T2D patients, who were allocated three different diets: (1) 500 g daily of bitter and strong-tasting (BST) vegetables; (2) 500 g daily of mild and sweet-tasting (MST) vegetables; (3) 120 g daily MST normal diet (control). Both vegetable diets contained root vegetables and cabbages selected based on sensory differences and content of phytochemicals. Prior to and after the study, all participants underwent an oral glucose tolerance test (OGTT), 24 h blood pressure measurements, DEXA scans, and fasted blood samples. Both diets high in vegetables significantly reduced the participants' BMI, total body fat mass, and HbA1c levels compared to control, but in the BST group, significant differences were also found regarding incremental area under the curve glucose 240 min (OGTT) and fasting glucose levels. A high daily intake of root vegetables and cabbages showed significant health improvements in both vegetable groups. BST vegetables had the greatest impact on insulin sensitivity, body fat mass, and blood pressure compared to control; moreover, they further improved glycemic control compared to MST vegetables.
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Chevalier W, Moussa SA, Medeiros Netto Ottoni M, Dubois-Laurent C, Huet S, Aubert C, Desnoues E, Navez B, Cottet V, Chalot G, Jost M, Barrot L, Freymark G, Uittenbogaard M, Chaniet F, Suel A, Bouvier Merlet MH, Hamama L, Le Clerc V, Briard M, Peltier D, Geoffriau E. Multisite evaluation of phenotypic plasticity for specialized metabolites, some involved in carrot quality and disease resistance. PLoS One 2021; 16:e0249613. [PMID: 33798246 PMCID: PMC8018645 DOI: 10.1371/journal.pone.0249613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Accepted: 03/22/2021] [Indexed: 11/19/2022] Open
Abstract
Renewed consumer demand motivates the nutritional and sensory quality improvement of fruits and vegetables. Specialized metabolites being largely involved in nutritional and sensory quality of carrot, a better knowledge of their phenotypic variability is required. A metabolomic approach was used to evaluate phenotypic plasticity level of carrot commercial varieties, over three years and a wide range of cropping environments spread over several geographical areas in France. Seven groups of metabolites have been quantified by HPLC or GC methods: sugars, carotenoids, terpenes, phenolic compounds, phenylpropanoids and polyacetylenes. A large variation in root metabolic profiles was observed, in relation with environment, variety and variety by environment interaction effects in decreasing order of importance. Our results show a clear diversity structuration based on metabolite content. Polyacetylenes, β-pinene and α-carotene were identified mostly as relatively stable varietal markers, exhibiting static stability. Nevertheless, environment effect was substantial for a large part of carrot metabolic profile and various levels of phenotypic plasticity were observed depending on metabolites and varieties. A strong difference of environmental sensitivity between varieties was observed for several compounds, particularly myristicin, 6MM and D-germacrene, known to be involved in responses to biotic and abiotic stress. This work provides useful information about plasticity in the perspective of carrot breeding and production. A balance between constitutive content and environmental sensitivity for key metabolites should be reached for quality improvement in carrot and other vegetables.
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Affiliation(s)
- Wilfried Chevalier
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Sitti-Anlati Moussa
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | | | | | - Sébastien Huet
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Christophe Aubert
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Elsa Desnoues
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Brigitte Navez
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Valentine Cottet
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Guillaume Chalot
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Michel Jost
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | | | | | | | | | - Anita Suel
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | | | - Latifa Hamama
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Valérie Le Clerc
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Mathilde Briard
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Didier Peltier
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Emmanuel Geoffriau
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
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Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots. Foods 2020; 9:foods9101515. [PMID: 33096865 PMCID: PMC7589261 DOI: 10.3390/foods9101515] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/09/2020] [Accepted: 10/18/2020] [Indexed: 12/14/2022] Open
Abstract
Carrots contain a significant content of phenolic compounds, mainly phenolic acids. Technological processing of carrots inflicts wounding stress and induces accumulation of these compounds, especially caffeic acid derivatives, in the periderm tissue. In this study, the effect of minimal processing (polishing, washing, peeling, and grating) on the retention of soluble phenolic acids in carrots was monitored during cold storage. Storage for up to 4 weeks and 24 h was used for whole and grated carrot samples, respectively. Total phenolic acid levels found in differently processed carrots varied greatly at the beginning of the storage period and on dry weight basis they ranged from 228 ± 67.9 mg/kg (grated carrot) to 996 ± 177 mg/kg (machine washed). In each case, processing followed by storage induced phenolic acid accumulation in the carrots. At the end of the experiment (4 weeks at +8 °C), untreated and machine-washed carrots contained ca. 4-fold more phenolic acids than at day 0. Similarly, polished carrots contained 9-fold and peeled carrots 31-fold more phenolic acids than at day 0. The phenolic acid content in grated carrot doubled after 24 h storage at +4 °C. Individual phenolic acids were characterized by high resolution mass spectrometry. MS data strongly suggest the presence of daucic acid conjugates of phenolic acids in carrot. Storage time did not have statistically similar effect on all compounds and generally in a way that dicaffeoyldaucic acid had the highest increase. This research provides important information for primary production, packaging, catering, the fresh-cut industry and consumers regarding the selection of healthier minimally processed carrots.
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Stefanson A, Bakovic M. Dietary polyacetylene falcarinol upregulated intestinal heme oxygenase-1 and modified plasma cytokine profile in late phase lipopolysaccharide-induced acute inflammation in CB57BL/6 mice. Nutr Res 2020; 80:89-105. [PMID: 32738564 DOI: 10.1016/j.nutres.2020.06.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Accepted: 06/17/2020] [Indexed: 12/19/2022]
Abstract
Unlike polyphenols, which are widely available in the diet, polyacetylenes are available only from the Apiaceae family vegetables, including carrot, parsnip, fennel, celery, and many herbs (parsley, lovage, etc). The aim of this study was to investigate the hypothesis that polyacetylene falcarinol (FA) reduces intestinal inflammation and examine its similarity of effect to isothiocyanate R-sulforaphane during the late phase of acute inflammation. To this end, 3-month-old male CB57BL/6 mice were fed twice daily for 1 week with 5 mg/kg of FA, sulforaphane, or vehicle before receiving an intraperitoneal injection of 5 mg/kg endotoxin (lipopolysaccharide [LPS]) to induce modest acute inflammation. The expression of intestinal and hepatic heme oxygenase-1 at the mRNA and protein levels, circulating cytokines, as well as intestinal and mesenteric n-6 and n-3 fatty acid lipid mediators was compared 24 hours after LPS administration to examine its effects on the late phase of inflammation. Intestinal nuclear factor (erythroid-derived 2)-like 2 target enzyme heme oxygenase-1 was upregulated 8.42-fold at the mRNA level and 10.7-fold at the protein level by FA-supplemented diet. However, the FA-supplemented diet produced a unique type-2 plasma cytokine skew after LPS treatment. Plasma cytokines interleukin (IL)-4, IL-13, IL-9, and IL-10 were upregulated, reflecting the cytokine profile of reduced type 1 inflammation. A detailed lipidomic analysis of n-6 and n-3 fatty acid pro- and anti-inflammatory pathways in the mesentery and intestinal mucosa showed that FA diet was more similar to the control groups than to other LPS treated groups. In this study, we demonstrated that FA-supplemented diet produced a unique immunomodulatory effect not observed with sulforaphane in late phases of inflammation. These results support the hypothesis that FA may have role as a dietary immunosuppressant in patients with inflammatory gastrointestinal as well as other inflammatory disorders that may be alleviated by increasing consumption of carrot or other FA-containing food sources.
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Affiliation(s)
- Amanda Stefanson
- Department of Human Health and Nutritional Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, Canada N1G 2W1.
| | - Marica Bakovic
- Department of Human Health and Nutritional Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, Canada N1G 2W1.
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Deding U, Baatrup G, Christensen LP, Kobaek-Larsen M. Carrot Intake and Risk of Colorectal Cancer: A Prospective Cohort Study of 57,053 Danes. Nutrients 2020; 12:nu12020332. [PMID: 32012660 PMCID: PMC7071341 DOI: 10.3390/nu12020332] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 01/23/2020] [Accepted: 01/24/2020] [Indexed: 12/24/2022] Open
Abstract
Carrots are consumed worldwide. Several meta-analysis studies on carrot consumption have indicated that carrots play a central role as a protecting vegetable against development of different types of cancers. A cancer-preventive role of carrots is plausible because they are the main dietary source of the bioactive polyacetylenic oxylipins falcarinol (FaOH) and falcarindiol (FaDOH), which have shown anti-proliferative and anti-inflammatory activity in numerous in vitro studies. In addition, purified FaOH and FaDOH have, in recent studies in colorectal cancer (CRC)-primed rats, demonstrated an anti-neoplastic effect in a dose-dependent manner. The mechanisms of action for this effect appears to be due to inhibition of pro-inflammatory and transcription factor biomarkers for inflammation and cancer. However, studies of the CRC-preventive effect of carrots in a large cohort are still missing. We therefore examined the risk of being diagnosed with CRC as predicted by intake of carrots in a Danish population of 57,053 individuals with a long follow-up. Self-reported intake of raw carrots at a baseline of 2-4 carrots or more each week (>32 g/day) was associated with a 17% decrease in risk of CRC with a mean follow-up of >18 years, compared to individuals with no intake of raw carrots even after extensive model adjustments (HR 0.83 CI 95% 0.71; 0.98). An intake below 2-4 carrots each week (<32 g/day) was not significantly associated with reduced risk of CRC (HR 0.93 CI 95% 0.82; 1.06). The results of this prospective cohort study clearly support the results from studies in cancer-primed rats for CRC and hence a CRC-preventive effect of carrots.
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Affiliation(s)
- Ulrik Deding
- Department of Clinical Research, University of Southern Denmark, 5000 Odense, Denmark; (U.D.); (G.B.)
- Department of Surgery, Odense University Hospital, 5000 Odense, Denmark
| | - Gunnar Baatrup
- Department of Clinical Research, University of Southern Denmark, 5000 Odense, Denmark; (U.D.); (G.B.)
- Department of Surgery, Odense University Hospital, 5000 Odense, Denmark
| | - Lars Porskjær Christensen
- Department of Chemistry and Bioscience, Faculty of Engineering and Science, Aalborg University, 6700 Esbjerg, Denmark;
| | - Morten Kobaek-Larsen
- Department of Clinical Research, University of Southern Denmark, 5000 Odense, Denmark; (U.D.); (G.B.)
- Department of Surgery, Odense University Hospital, 5000 Odense, Denmark
- Correspondence: ; Tel.: +45-2461-3161
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Phytochemicals in Daucus carota and Their Health Benefits-Review Article. Foods 2019; 8:foods8090424. [PMID: 31546950 PMCID: PMC6770766 DOI: 10.3390/foods8090424] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 09/07/2019] [Accepted: 09/16/2019] [Indexed: 12/17/2022] Open
Abstract
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits. This review summarises the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in Daucus carota. Two hundred and fifty-five articles including original research papers, books, and book chapters were analysed, of which one hundred and thirty articles (most relevant to the topic) were selected for writing the review article. The four types of phytochemicals found in carrots, namely phenolics, carotenoids, polyacetylenes, and ascorbic acid, were summarised. These chemicals aid in the risk reduction of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification, and anti-tumour properties. Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (colour differences) plays an important role; high contents of α and β-carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots. Carotenoids range between 3.2 mg/kg and 170 mg/kg, while vitamin C varies from 21 mg/kg to 775 mg/kg between cultivars. Growth temperatures of carrots influence the level of the sugars, carotenoids, and volatile compounds, so that growing in cool conditions results in a higher yield and quality of carrots, while higher temperatures would increase terpene synthesis, resulting in carrots with a bitter taste. It is worthwhile to investigate the cultivation of different genotypes under various environmental conditions to increase levels of phytochemicals and enhance the nutritional value of carrot, along with the valorisation of carrot by-products.
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Functional Metabolomics—A Useful Tool to Characterize Stress-Induced Metabolome Alterations Opening New Avenues towards Tailoring Food Crop Quality. AGRONOMY-BASEL 2018. [DOI: 10.3390/agronomy8080138] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The breeding of stress-tolerant cultivated plants that would allow for a reduction in harvest losses and undesirable decrease in quality attributes requires a new quality of knowledge on molecular markers associated with relevant agronomic traits, on quantitative metabolic responses of plants to stress challenges, and on the mechanisms controlling the biosynthesis of these molecules. By combining metabolomics with genomics, transcriptomics and proteomics datasets a more comprehensive knowledge of the composition of crop plants used for food or animal feed is possible. In order to optimize crop trait developments, to enhance crop yields and quality, as well as to guarantee nutritional and health factors that provide the possibility to create functional food or feedstuffs, knowledge about the plants’ metabolome is crucial. Next to classical metabolomics studies, this review focuses on several metabolomics-based working techniques, such as sensomics, lipidomics, hormonomics and phytometabolomics, which were used to characterize metabolome alterations during abiotic and biotic stress in order to find resistant food crops with a preferred quality or at least to produce functional food crops.
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Değirmencioğlu N, Gurbuz O, Şahan Y. The Monitoring, Via an In vitro
Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae
and Saccharomyces boulardii. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12704] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Nurcan Değirmencioğlu
- Department of Food Processing; Bandırma Vocational High School, Bandırma Onyedi Eylül University; Balıkesir Turkey
| | - Ozan Gurbuz
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
| | - Yasemin Şahan
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
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16
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Postharvest Quality of Fresh-Cut Carrots Packaged in Plastic Films Containing Silver Nanoparticles. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1656-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Bach V, Kidmose U, Kristensen HL, Edelenbos M. Eating Quality of Carrots (Daucus carota L.) Grown in One Conventional and Three Organic Cropping Systems over Three Years. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9803-9811. [PMID: 26513153 DOI: 10.1021/acs.jafc.5b03161] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The eating quality of carrots (Daucus carota L.) was investigated to evaluate the impact of cropping systems (one conventional and three organic systems) and growing years (2007, 2008, and 2009) on root size, chemical composition, and sensory quality. The content of dry matter, sugars, polyacetylenes, and terpenes as well as the sensory quality and root size were related to the climate during the three growing years. A higher global radiation and a higher temperature sum in 2009 as compared to 2007 and 2008 resulted in larger roots, higher contents of dry matter, sucrose, total sugars, and total polyacetylenes, and lower contents of terpenes, fructose, and glucose. No differences were found between conventional and organic carrots with regard to the investigated parameters. This result shows that organically grown carrots have the same eating quality as conventionally grown carrots, while being produced in a more sustainable way.
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Affiliation(s)
- Vibe Bach
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
| | - Ulla Kidmose
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
| | - Hanne L Kristensen
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
| | - Merete Edelenbos
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
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Dawid C, Dunemann F, Schwab W, Nothnagel T, Hofmann T. Bioactive C₁₇-Polyacetylenes in Carrots (Daucus carota L.): Current Knowledge and Future Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9211-9222. [PMID: 26451696 DOI: 10.1021/acs.jafc.5b04357] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
C17-polyacetylenes (PAs) are a prominent group of oxylipins and are primarily produced by plants of the families Apiaceae, Araliaceae, and Asteraceae, respectively. Recent studies on the biological activity of polyacetylenes have indicated their potential to improve human health due to anticancer, antifungal, antibacterial, anti-inflammatory, and serotogenic effects. These findings suggest targeting vegetables with elevated levels of bisacetylenic oxylipins, such as falcarinol, by breeding studies. Due to the abundant availability, high diversity of cultivars, worldwide experience, and high agricultural yields, in particular, carrot (Daucus carota L.) genotypes are a very promising target vegetable. This paper provides a review on falcarinol-type C17-polyacetylenes in carrots and a perspective on their potential as a future contributor to improving human health and well-being.
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Affiliation(s)
- Corinna Dawid
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Frank Dunemann
- Julius Kühn-Institut (JKI), Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops , Erwin-Baur-Strasse 27, D-06484 Quedlinburg, Germany
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technische Universität München , Liesel-Beckmann-Strasse 1, D-85354 Freising, Germany
| | - Thomas Nothnagel
- Julius Kühn-Institut (JKI), Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops , Erwin-Baur-Strasse 27, D-06484 Quedlinburg, Germany
| | - Thomas Hofmann
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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Kaushik P, Andújar I, Vilanova S, Plazas M, Gramazio P, Herraiz FJ, Brar NS, Prohens J. Breeding Vegetables with Increased Content in Bioactive Phenolic Acids. Molecules 2015; 20:18464-81. [PMID: 26473812 PMCID: PMC6332125 DOI: 10.3390/molecules201018464] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 09/30/2015] [Accepted: 10/07/2015] [Indexed: 01/18/2023] Open
Abstract
Vegetables represent a major source of phenolic acids, powerful antioxidants characterized by an organic carboxylic acid function and which present multiple properties beneficial for human health. In consequence, developing new varieties with enhanced content in phenolic acids is an increasingly important breeding objective. Major phenolic acids present in vegetables are derivatives of cinnamic acid and to a lesser extent of benzoic acid. A large diversity in phenolic acids content has been found among cultivars and wild relatives of many vegetable crops. Identification of sources of variation for phenolic acids content can be accomplished by screening germplasm collections, but also through morphological characteristics and origin, as well as by evaluating mutations in key genes. Gene action estimates together with relatively high values for heritability indicate that selection for enhanced phenolic acids content will be efficient. Modern genomics and biotechnological strategies, such as QTL detection, candidate genes approaches and genetic transformation, are powerful tools for identification of genomic regions and genes with a key role in accumulation of phenolic acids in vegetables. However, genetically increasing the content in phenolic acids may also affect other traits important for the success of a variety. We anticipate that the combination of conventional and modern strategies will facilitate the development of a new generation of vegetable varieties with enhanced content in phenolic acids.
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Affiliation(s)
- Prashant Kaushik
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Isabel Andújar
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Santiago Vilanova
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Mariola Plazas
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Pietro Gramazio
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Francisco Javier Herraiz
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Navjot Singh Brar
- Department of Vegetable Science, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, India.
| | - Jaime Prohens
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
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Bach V, Mikkelsen L, Kidmose U, Edelenbos M. Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1852-1859. [PMID: 25156135 DOI: 10.1002/jsfa.6886] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 08/10/2014] [Accepted: 08/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation. RESULTS Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. CONCLUSION This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption.
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Affiliation(s)
- Vibe Bach
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Laerke Mikkelsen
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Ulla Kidmose
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Merete Edelenbos
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
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21
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Al-Dabbas MM, Saleh MI, Al-Ismail K. Preservation Methods Impacted Phenolic, Flavonoid and Carotenoid Contents and Antioxidant Activities of Carrots (D
aucus carota
L.). J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12391] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maher M. Al-Dabbas
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
| | - Mohammed I. Saleh
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
| | - Khalid Al-Ismail
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman 11942 Jordan
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Nikolić NČ, Lazić MM, Karabegović IT, Stojanović GS, Todorović ZB. A Characterization of Content, Composition and Scavenging Capacity of Phenolic Compounds in Parsnip Roots of Various Weight. Nat Prod Commun 2014. [DOI: 10.1177/1934578x1400900620] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The contents, composition and radical scavenging capacity of phenolic compounds from parsnips of various root weights grown in Serbia were examined. The content of phenolic compounds depended on root size, and the highest content was in the group where the samples with the lowest root size were grouped. The content of phenolic compounds varied from 109.7 to 125.3 μmol of chlorogenic acid per g dry extract, i.e.5470.8 to 6245.1 mg per kg fresh weight. Among the identified compounds were quercetin, kaempferol, apigenin and genkwanin glucosides and hydroxycinnamic and caffeoylshikimic acids. The highest antioxidant capacity was found for the group with the lowest root weight; the IC50 values ranged from 1.59 to 2.49 mg mL–1. There was positive correlation between the total phenolic content and scavenging capacity, and the kaempferol glucosides content could be an indicator of DPPH scavenging capacity of parsnip roots.
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Affiliation(s)
- Nada Č. Nikolić
- Department of Food and Biotechnology, University of Niš, Faculty of Technology, Leskovac, Serbia
| | - Miodrag M. Lazić
- Department of Food and Biotechnology, University of Niš, Faculty of Technology, Leskovac, Serbia
| | - Ivana T. Karabegović
- Department of Food and Biotechnology, University of Niš, Faculty of Technology, Leskovac, Serbia
| | - Gordana S. Stojanović
- Department of Chemistry, University of Niš, Faculty of Science and Mathematics, Niš, Serbia
| | - Zoran B. Todorović
- Department of Food and Biotechnology, University of Niš, Faculty of Technology, Leskovac, Serbia
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23
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Clausen MR, Edelenbos M, Bertram HC. Mapping the variation of the carrot metabolome using 1H NMR spectroscopy and consensus PCA. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4392-8. [PMID: 24773156 DOI: 10.1021/jf5014555] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Genetic variation is the most influential factor for carrot (Daucus carota L.) composition. However, difference in metabolite content between carrot varieties has not been described by NMR, although primary metabolites are important for human health and sensory properties. The aim of the present study was to investigate the effect of genotype on carrot metabolite composition using a (1)H NMR-based metabolomics approach. After extraction using aqueous and organic solvents, 25 hydrophilic metabolites, β-carotene, sterols, triacylglycerols, and phospholipids were detected. Multiblock PCA showed that three principal components could be identified for classification of the five carrot varieties using different spectroscopic regions and the results of the two solvent extraction methods as blocks. The varieties were characterized by differences in carbohydrate, amino acid, nucleotide, fatty acid, sterol, and β-carotene contents. (1)H NMR spectroscopy coupled with multiblock data analysis was an efficient and useful tool to map the carrot metabolome and identify genetic differences between varieties.
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Affiliation(s)
- Morten Rahr Clausen
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
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24
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Jabbar S, Abid M, Wu T, Hashim MM, Hu B, Lei S, Zhu X, Zeng X. Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr 2013; 65:28-33. [PMID: 24112293 DOI: 10.3109/09637486.2013.836735] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition.
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Affiliation(s)
- Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , China
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25
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Tiwari U, Rawson A, Valverde J, Reilly K, Brunton N, Cummins E. A farm-to-fork model to evaluate the level of polyacetylenes in processed carrots. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Uma Tiwari
- School of Biosystems Engineering, Agriculture and Food Science Centre; University College Dublin; Belfield; Dublin; 4; Ireland
| | - Ashish Rawson
- Teagasc; Ashtown Food Research Centre; Ashtown; Dublin; 15; Ireland
| | - Juan Valverde
- Teagasc; Ashtown Food Research Centre; Ashtown; Dublin; 15; Ireland
| | - Kim Reilly
- Teagasc; Kinsealy Research Centre; Kinsealy; Dublin; 17; Ireland
| | - Nigel Brunton
- School of Agriculture and Food Science; University College Dublin; Belfield; Dublin; 4; Ireland
| | - Enda Cummins
- School of Biosystems Engineering, Agriculture and Food Science Centre; University College Dublin; Belfield; Dublin; 4; Ireland
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26
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Stability of falcarinol type polyacetylenes during processing of Apiaceae vegetables. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.01.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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27
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Rawson A, Brunton N, Tuohy M. High pressure–temperature degradation kinetics of polyacetylenes in carrots. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.123] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Vervoort L, Van der Plancken I, Grauwet T, Verlinde P, Matser A, Hendrickx M, Van Loey A. Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.02.009] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Seljåsen R, Lea P, Torp T, Riley H, Berentsen E, Thomsen M, Bengtsson GB. Effects of genotype, soil type, year and fertilisation on sensory and morphological attributes of carrots (Daucus carota L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1786-1799. [PMID: 22231302 DOI: 10.1002/jsfa.5548] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2011] [Accepted: 11/13/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The aim of the study was to investigate the effects of variety, soil type and fertilisation, and the interactions between these factors, on yield and quality traits of carrots. RESULTS Optimum fertilisation levels for yield and quality of grade one roots were found to be between 80 and 160 kg ha(-1) for nitrogen and between 0 and 120 kg ha(-1) for potassium depending on soil type and precipitation. Carrots grown in peat soil had the highest score for sweetness and the lowest scores for negatively associated characteristics such as bitterness, earthy flavour, terpene flavour and firmness. Nitrate content and the amounts of splitted and forked roots were lowest on sandy soil. Variety significantly affected number of grade 1 roots, dry matter, nitrate content and most of the sensory attributes tested. Interactions between variety, soil type and nitrogen fertilisation were found for most of the tested quality characteristics. CONCLUSION The investigations showed that year and variety had the highest impact on the carrot quality attributes studied, whereas soil type and fertilisation had less influence. Peat soil and moderate fertilisation with N and K gave optimal sensory quality while sand soil gave optimal quality as regards morphological characters like splitting and forking of roots as well as nitrate content.
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Affiliation(s)
- Randi Seljåsen
- Norwegian Institute for Agricultural and Environmental Research, Arable Crops Division, Reddalsveien 215, NO-4886 Grimstad, Norway.
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Kjellenberg L, Johansson E, Gustavsson KE, Olsson ME. Polyacetylenes in fresh and stored carrots (Daucus carota): relations to root morphology and sugar content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1748-1754. [PMID: 22190221 DOI: 10.1002/jsfa.5541] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2011] [Revised: 10/28/2011] [Accepted: 10/30/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Carrot roots contain polyacetylenes, reported to be both beneficial and distasteful when consumed by humans. This study aimed to investigate the relationships between polyacetylene contents, root morphology and sugar content in order to increase the opportunities to optimise the composition of polyacetylenes in carrots. RESULTS The falcarinol/total polyacetylene ratio was positively correlated with root size, the amount of sucrose and the sucrose/total soluble sugar ratio among both fresh and stored samples. Root size was inversely correlated with the amounts of falcarindiol and falcarindiol-3-acetate, especially among stored samples. Stored carrots exhibited an inverse correlation between polyacetylenes and the amount of soluble sugar. At a falcarinol content at harvest below approximately 200 mg kg(-1) dry weight the amounts of all polyacetylenes increased during storage, but above that level the amounts of all polyacetylenes instead decreased. CONCLUSION The results indicate similarities in the activity of the enzymes transforming sucrose to hexoses and the enzymes transforming falcarinol to falcarindiol-3-acetate and falcarindiol. The negative correlation between root size and polyacetylenes seems to be partly due to dilution but also to a higher synthetisation rate in smaller roots. The results indicate the existence of an equilibrium regulating the level of falcarinol.
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Affiliation(s)
- Lars Kjellenberg
- Department of Horticulture, Swedish University of Agricultural Sciences, PO Box 103, SE-230 53 Alnarp, Sweden.
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Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products. Food Chem 2012; 134:1862-9. [PMID: 23442631 DOI: 10.1016/j.foodchem.2012.03.097] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2012] [Revised: 02/29/2012] [Accepted: 03/22/2012] [Indexed: 11/24/2022]
Abstract
Wounding stresses resulting from fresh-cut processing are known to enhance the antioxidant capacity (AC) of carrots by increasing the synthesis of phenolic compounds. Ultraviolet-B (UV-B) light exposure further promotes the formation of phenolic compounds. Changes in total soluble phenolics (TSP), 5-O-caffeoylquinic acid (5-CQA), total carotenoids, AC, and phenylalanine ammonia-lyase (PAL) activity of five commercial fresh-cut carrot products (baby carrots, carrot stixx, shredded carrots, crinkle cut coins, and oblong chips) were evaluated after exposure to UV-B dosage at 141.4 mJ/cm(2). Significant increases in TSP, AC and 5-CQA levels were observed for each sample following UV-B exposure. Increases in PAL activity were also observed in all carrot products, except crinkle cut coins. Total carotenoids of the carrot products were unchanged by UV-B exposure. Increases in AC levels corresponded directly with increases in the area/weight ratio (exposure area) of the fresh-cut carrot products.
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Kramer M, Bruns RA, Sedlatschek R, Carle R, Kammerer DR. Evaluation of the adsorption behavior of polyacetylenes onto a food-grade resin for the debittering of carrot juice. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1686-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Clausen MR, Pedersen BH, Bertram HC, Kidmose U. Quality of sour cherry juice of different clones and cultivars (Prunus cerasus L.) determined by a combined sensory and NMR spectroscopic approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12124-12130. [PMID: 21981716 DOI: 10.1021/jf202813r] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Juice was manufactured from seven different sour cherry clones/cultivars and evaluated by quantitative descriptive sensory analysis and (1)H NMR spectroscopy. The sensory evaluation showed a large variation in several sensory attributes between the sour cherry clones/cultivars, which could be divided into two groups on the basis of both the sensory data and the NMR spectroscopic data. These groups were closely related to the genetic background of the clones. Kelleris clones were distinctly different from Stevnsberry and Fanal clones. Hence, (1)H NMR spectroscopic data seem to correlate with sensory quality of different sour cherry clones. In addition, malic acid was the most important metabolite for modeling the two highly correlated sensory attributes sweetness and sourness, whereas the glucose content had a slight effect and the fructose content had no impact on sweetness/sourness. Other metabolites (ethyl acetate, asparagine, ethanol) could be correlated with sensory attributes; however, a direct causal connection could not be established.
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Affiliation(s)
- Morten R Clausen
- Department of Food Science, Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
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Louarn S, Nawrocki A, Edelenbos M, Jensen DF, Jensen ON, Collinge DB, Jensen B. The influence of the fungal pathogen Mycocentrospora acerina on the proteome and polyacetylenes and 6-methoxymellein in organic and conventionally cultivated carrots (Daucus carota) during post harvest storage. J Proteomics 2011; 75:962-77. [PMID: 22075166 DOI: 10.1016/j.jprot.2011.10.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2011] [Revised: 10/13/2011] [Accepted: 10/21/2011] [Indexed: 12/25/2022]
Abstract
Many carrots are discarded during post harvest cold storage due to development of fungal infections, caused by, e.g., Mycocentrospora acerina (liquorice rot). We compared the susceptibility of carrots grown under conventional and organic agricultural practices. In one year, organically cultivated carrots showed 3× to 7× more symptoms than conventionally cultivated, when studying naturally occurring disease at 4 and 6 months, respectively. On the other hand, we have developed a bioassay for infection studies of M. acerina on carrots and observed that organic roots were more susceptible after one month of storage than conventional ones, but no differences were apparent after four or six months storage. Levels of polyacetylenes (falcarinol, falcarindiol and falcarindiol-3-acetate) did not change, whereas the isocoumarin phytoalexin (6-methoxymellein) accumulated in infected tissue as well as in healthy tissue opposite the infection. The proteomes of carrot and M. acerina were characterized, the intensity of 33 plant protein spots was significantly changed in infected roots including up regulation of defence and stress response proteins but also a decrease of proteins involved in energy metabolism. This combined metabolic and proteomic study indicates that roots respond to fungal infection through altered metabolism: simultaneous induction of 6-methoxymellein and synthesis of defence related proteins.
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Affiliation(s)
- Sébastien Louarn
- Department of Plant Biology and Biotechnology, Faculty of Life Science, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg, Denmark
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Søltoft M, Nielsen J, Holst Laursen K, Husted S, Halekoh U, Knuthsen P. Effects of organic and conventional growth systems on the content of flavonoids in onions and phenolic acids in carrots and potatoes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10323-9. [PMID: 20860371 DOI: 10.1021/jf101091c] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The demand for organic food products is steadily increasing partly due to the expected health benefits of organic food consumption. Polyphenols, such as flavonoids and phenolic acids, are a group of secondary plant metabolites with presumably beneficial health effects, and contents in plants are affected by, for example, plant nutrient availability, climate, pathogen infection, and pest attack. In the current study, onions, carrots, and potatoes were cultivated in two-year field trials in three different geographical locations, comprising one conventional and two organic agricultural systems. The contents of flavonoids and phenolic acids in plants were analyzed by pressurized liquid extraction and high-performance liquid chromatography-ultraviolet quantification. In onions and carrots, no statistically significant differences between growth systems were found for any of the analyzed polyphenols. On the basis of the present study carried out under well-controlled conditions, it cannot be concluded that organically grown onions, carrots, and potatoes generally have higher contents of health-promoting secondary metabolites in comparison with the conventionally cultivated ones.
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Affiliation(s)
- Malene Søltoft
- Department of Food Chemistry, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark
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Rawson A, Koidis A, Rai DK, Tuohy M, Brunton N. Influence of Sous Vide and water immersion processing on polyacetylene content and instrumental color of parsnip (Pastinaca sativa) disks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7740-7747. [PMID: 20521838 DOI: 10.1021/jf100517p] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The effect of blanching (95 +/- 3 degrees C) followed by sous vide (SV) processing (90 degrees C for 10 min) on levels of two polyacetylenes in parsnip disks immediately after processing and during chill storage was studied and compared with the effect of water immersion (WI) processing (70 degrees C for 2 min.). Blanching had the greatest influence on the retention of polyacetylenes in sous vide processed parsnip disks resulting in significant decreases of 24.5 and 24% of falcarinol (1) and falcarindiol (2) respectively (p < 0.05). Subsequent SV processing did not result in additional significant losses in polyacetylenes compared to blanched samples. Subsequent anaerobic storage of SV processed samples resulted in a significant decrease in 1 levels (p < 0.05) although no change in 2 levels was observed (p > 0.05). 1 levels in WI processed samples were significantly higher than in SV samples (p <or= 0.05). 2 was particularly susceptible to aerobic storage following WI processing with losses of up to 70% occurring after 5 days storage. 1 type polyacetylene undergoes degradation such as oxidation, dehydrogenation when thermally treated forming oxidized form of 1 type molecules, in this case falcarindione, dehydrofalcarinol, dehydrofalcarinone. Thermal processing had a significant effect on instrumental color of parsnip samples compared to minimally processed in both SV and WI processed samples resulting in parsnip disks becoming darker, yellower and browner following processing and storage.
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Affiliation(s)
- Ashish Rawson
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
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Søltoft M, Eriksen MR, Träger AWB, Nielsen J, Laursen KH, Husted S, Halekoh U, Knuthsen P. Comparison of polyacetylene content in organically and conventionally grown carrots using a fast ultrasonic liquid extraction method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7673-7679. [PMID: 20560673 DOI: 10.1021/jf101921v] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A rapid and sensitive analytical method for quantification of polyacetylenes in carrot roots was developed. The traditional extraction method (stirring) was compared to a new ultrasonic liquid processor (ULP)-based methodology using high-performance liquid chromatography-ultraviolet (HPLC-UV) and mass spectrometry (MS) for identification and quantification of three polyacetylenes. ULP was superior because a significant reduction in extraction time and improved extraction efficiencies were obtained. After optimization, the ULP method showed good selectivity, precision [relative standard deviations (RSDs) of 2.3-3.6%], and recovery (93% of falcarindiol) of the polyacetylenes. The applicability of the method was documented by comparative analyses of carrots grown organically or conventionally in a 2 year field trial study. The average concentrations of falcarindiol, falcarindiol-3-acetate, and falcarinol in year 1 were 222, 30, and 94 mug of falcarindiol equiv/g of dry weight, respectively, and 3-15% lower in year 2. The concentrations were not significantly influenced by the growth system, but a significant year-year variation was observed for falcarindiol-3-acetate.
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Affiliation(s)
- Malene Søltoft
- Department of Food Chemistry, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark
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Rawson A, Koidis A, Patras A, Tuohy M, Brunton N. Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Gonçalves E, Pinheiro J, Abreu M, Brandão T, Silva C. Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.12.005] [Citation(s) in RCA: 117] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Meot-Duros L, Cérantola S, Talarmin H, Le Meur C, Le Floch G, Magné C. New antibacterial and cytotoxic activities of falcarindiol isolated in Crithmum maritimum L. leaf extract. Food Chem Toxicol 2009; 48:553-7. [PMID: 19922760 DOI: 10.1016/j.fct.2009.11.031] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2009] [Revised: 10/09/2009] [Accepted: 11/09/2009] [Indexed: 11/19/2022]
Abstract
Bioassay-guided fractionation of a chloroformic extract obtained from Crithmum maritimum leaves led to the chemical isolation of falcarindiol, a polyacetylene widely distributed within the Apiaceae family. Structure of this compound was confirmed by NMR and activity was tracked using a screening microplate bioassay. Falcarindiol strongly inhibited the growth of Micrococcus luteus and Bacillus cereus, with a minimum inhibitory concentration (MIC) value of 50 microg ml(-1). Moreover, this compound showed cytotoxicity against IEC-6 cells with an IC50 value of 20 microM after 48 h of exposition. These results suggest that Crithmum maritimum could be potentially used in food manufactures and cosmetology as preservative agents and biopesticides, or in medicine as new antibiotics, confirming the interest in studying halophytic species as sources of bioactive compounds.
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Affiliation(s)
- Laetitia Meot-Duros
- Laboratoire d'Ecophysiologie et de Biotechnologie des Halophytes et des Algues Marines, EA 3877 (LEBHAM), Institut Universitaire Européen de la Mer, Université de Bretagne Occidentale, Technopôle Brest Iroise, Place Nicolas Copernic, 29280 Plouzané, France.
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Pferschy-Wenzig EM, Getzinger V, Kunert O, Woelkart K, Zahrl J, Bauer R. Determination of falcarinol in carrot (Daucus carota L.) genotypes using liquid chromatography/mass spectrometry. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.042] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Schmiech L, Uemura D, Hofmann T. Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10252-10260. [PMID: 18922011 DOI: 10.1021/jf8023358] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
In order to reinvestigate the key molecules inducing bitter off-taste of carrots ( Daucus carota L.), a sensory-guided fractionation approach was applied to bitter carrot extracts. Besides the previously reported bitter compounds, 6-methoxymellein (1), falcarindiol (2), falcarinol (3), and falcarindiol-3-acetate (4), the following compounds were identified for the first time as bitter compounds in carrots with low bitter recognition thresholds between 8 and 47 micromol/L: vaginatin (5), isovaginatin (6), 2-epilaserine oxide (7), laserine oxide (8), laserine (14), 2-epilaserine (15), 6,8-O-ditigloyl- (9), 6-O-angeloyl-, 8-O-tigloyl- (10), 6-O-tigloyl-, 8-O-angeloyl- (11), and 6-, 8-O-diangeloyl-6 ss,8alpha,11-trihydroxygermacra-1(10) E,4 E-diene (12), as well as 8-O-angeloyl-tovarol (13) and alpha-angeloyloxy-latifolone (16). Among these bitter molecules, compounds 9, 10, 13, and 16 were not previously identified in carrots and compounds 6, 11, and 12 were yet not reported in the literature.
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Affiliation(s)
- Ludger Schmiech
- Institut für Lebensmittelchemie and molekulare Sensorik, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
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Kreutzmann S, Svensson VT, Thybo AK, Bro R, Petersen MA. Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2008.03.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Soria AC, Sanz J, Villamiel M. Analysis of volatiles in dehydrated carrot samples by solid-phase microextraction followed by GC-MS. J Sep Sci 2008; 31:3548-55. [DOI: 10.1002/jssc.200800282] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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48
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Kahoun D, Řezková S, Veškrnová K, Královský J, Holčapek M. Determination of phenolic compounds and hydroxymethylfurfural in meads using high performance liquid chromatography with coulometric-array and UV detection. J Chromatogr A 2008; 1202:19-33. [DOI: 10.1016/j.chroma.2008.06.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2008] [Revised: 05/29/2008] [Accepted: 06/12/2008] [Indexed: 11/28/2022]
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