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The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices

The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DP...

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Autores principales: Purkiewicz, Aleksandra, Ciborska, Joanna, Tańska, Małgorzata, Narwojsz, Agnieszka, Starowicz, Małgorzata, Przybyłowicz, Katarzyna E., Sawicki, Tomasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764007/
https://www.ncbi.nlm.nih.gov/pubmed/33322599
http://dx.doi.org/10.3390/plants9121759
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author Purkiewicz, Aleksandra
Ciborska, Joanna
Tańska, Małgorzata
Narwojsz, Agnieszka
Starowicz, Małgorzata
Przybyłowicz, Katarzyna E.
Sawicki, Tomasz
author_facet Purkiewicz, Aleksandra
Ciborska, Joanna
Tańska, Małgorzata
Narwojsz, Agnieszka
Starowicz, Małgorzata
Przybyłowicz, Katarzyna E.
Sawicki, Tomasz
author_sort Purkiewicz, Aleksandra
collection PubMed
description The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.
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spelling pubmed-77640072020-12-27 The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices Purkiewicz, Aleksandra Ciborska, Joanna Tańska, Małgorzata Narwojsz, Agnieszka Starowicz, Małgorzata Przybyłowicz, Katarzyna E. Sawicki, Tomasz Plants (Basel) Article The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction. MDPI 2020-12-11 /pmc/articles/PMC7764007/ /pubmed/33322599 http://dx.doi.org/10.3390/plants9121759 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Purkiewicz, Aleksandra
Ciborska, Joanna
Tańska, Małgorzata
Narwojsz, Agnieszka
Starowicz, Małgorzata
Przybyłowicz, Katarzyna E.
Sawicki, Tomasz
The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices
title The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices
title_full The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices
title_fullStr The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices
title_full_unstemmed The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices
title_short The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices
title_sort impact of the method extraction and different carrot variety on the carotenoid profile, total phenolic content and antioxidant properties of juices
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764007/
https://www.ncbi.nlm.nih.gov/pubmed/33322599
http://dx.doi.org/10.3390/plants9121759
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