![]() Réglement (UE) N☁169/2011 du parlement Européen et du conseil du 25 octobre 2011 In addition, the polyacetylenes present in carrots are reported to possess anticancer, antifungal, antibacterial and anti-inflammatory effects, among others ( Ahmad, 2019).Ĭiqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017).Carotenoids are a major source of provitamin A which, when converted to retinol (vitamin A), is essential for organogenesis, immune function and vision ( Ahmad, 2019 ). Dietary intake of carotenoids is reported to protect DNA, proteins and lipids from oxidative damage and maintain normal function of the immune system, skin, mucous membranes and vision ( Ahmad, 2019 ).They may possess anticancer properties by participating in the inhibition of cancer cell growth ( Ahmad, 2019 ). Anthocyanins have antioxidant and anti-inflammatory properties ( Cavagnaro, 2019 ).These phytochemicals are involved in the prevention of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory and anti-tumour properties ( Ahmad, 2019 ). Carrots contain phenolic compounds, carotenoids, polyacetylenes and vitamin C.The ratio of falcarinol to total polyacetylenes is positively correlated with carrot size, while it is inversely associated with falcarindiol and falcarindiol-3-acetate levels ( Kjellenberg, 2012 ).ĬOMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals) Carrot size is influenced by the presence of polyacetylenes, specifically falcarinol, falcarindiol and falcarindiol-3-acetate ( Kjellenberg, 2010 ).Growing under low temperature conditions (4 ☌) leads to higher yield and quality of carrots, while higher temperatures (25 ☌) increase the synthesis of terpenes, giving a bitter taste to carrots ( Ahmad, 2019 ). Carrot growing temperatures influence the level of sugars, carotenoids and volatile compounds.In a panel of 85 carrot cultivars, 31 terpenoid volatile organic compounds were identified including monoterpene compounds ocimene, sabinene, β-pinene, borneol and bornyl acetate ( Keilwagen, 2017 ). Terpenes, a group of secondary metabolites, are involved in the taste and aroma of carrots.Volatile compound analysis of cooked carrots revealed the presence of lime ether (major compound) as well as the following compounds: β-ionone, eugenol, β-damascenone, (E)-2-nonenal, octanal (+ myrcene) and heptanal ( Buttery, 2013 ).Carrots have a sweet taste that is imparted by sucrose, a soluble sugar ( Liu, 2018 ).and lutein a yellow colour ( Haq, 2018 ). ![]() ![]() anthocyanins give a black/purple colour to carrots.Carotenoids (β-carotene, lycopene, α-carotene, lutein) and anthocyanins (belonging to the flavonoid family) are the pigments responsible for their colour ( Haq, 2018 ): Carrots come in a wide variety of colours. ![]() PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
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