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Peeling Affects the Nutritional Properties of Carrot Genotypes

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 a...

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Autores principales: Conversa, Giulia, Bonasia, Anna, Natrella, Giuseppe, Lazzizera, Corrado, Elia, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750513/
https://www.ncbi.nlm.nih.gov/pubmed/35010169
http://dx.doi.org/10.3390/foods11010045
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author Conversa, Giulia
Bonasia, Anna
Natrella, Giuseppe
Lazzizera, Corrado
Elia, Antonio
author_facet Conversa, Giulia
Bonasia, Anna
Natrella, Giuseppe
Lazzizera, Corrado
Elia, Antonio
author_sort Conversa, Giulia
collection PubMed
description 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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spelling pubmed-87505132022-01-12 Peeling Affects the Nutritional Properties of Carrot Genotypes Conversa, Giulia Bonasia, Anna Natrella, Giuseppe Lazzizera, Corrado Elia, Antonio Foods Article 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. MDPI 2021-12-24 /pmc/articles/PMC8750513/ /pubmed/35010169 http://dx.doi.org/10.3390/foods11010045 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Conversa, Giulia
Bonasia, Anna
Natrella, Giuseppe
Lazzizera, Corrado
Elia, Antonio
Peeling Affects the Nutritional Properties of Carrot Genotypes
title Peeling Affects the Nutritional Properties of Carrot Genotypes
title_full Peeling Affects the Nutritional Properties of Carrot Genotypes
title_fullStr Peeling Affects the Nutritional Properties of Carrot Genotypes
title_full_unstemmed Peeling Affects the Nutritional Properties of Carrot Genotypes
title_short Peeling Affects the Nutritional Properties of Carrot Genotypes
title_sort peeling affects the nutritional properties of carrot genotypes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750513/
https://www.ncbi.nlm.nih.gov/pubmed/35010169
http://dx.doi.org/10.3390/foods11010045
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