Original scientific paper
https://doi.org/10.5513/JCEA01/25.1.4164
Nutritional quality of organically grown carrot (Daucus carota L.) and effect of processing
Nenad PAVLOVIĆ
; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32000 Čačak, Serbia
*
Jelena MLADENOVIĆ
; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32000 Čačak, Serbia
Vladeta STEVOVIĆ
; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32000 Čačak, Serbia
Mirjana PETROVIĆ
; Institute for Forage Crops, Globoder, 37000 Kruševac, Serbia
Ivana ŽIVKOVIĆ
; Institute for Vegetable Crops, Karadjordjeva 71, 11420 Smederevska Palanka, Serbia
Jasmina ZDRAVKOVIĆ
; Institute for Forage Crops, Globoder, 37000 Kruševac, Serbia
* Corresponding author.
Abstract
Organically produced food is gaining increased attention from consumers due to the belief that, besides being environmentally friendly, it also contains higher quantities of phytochemical components that play a protective role in human health. In this study, carrots grown organically by six different certified producers were analyzed. The antioxidant nutritional quality of fresh organic carrots, thermally processed juice at 70 °C and 90 °C, and dried slices (55 °C) was investigated. Variations in the concentration of vitamin C, β-carotenoids, total phenolic compounds (TPC), and total antioxidant activity (TAA) were observed depending on the producer and the method of thermal processing. The minimal losses of phytochemical components were observed during juice pasteurization at 70 °C, while the drying process resulted in the highest losses. Additionally, a significant positive correlation was identified among vitamin C, β-carotenoids, and TPC with TAA content.
Keywords
vitamin C; β-carotenoids; TAA, carrot
Hrčak ID:
315560
URI
Publication date:
25.3.2024.
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