EJPAU 2006. Gębczyński P. CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN RAW CARROT AND IN FROZEN PRODUCT PREPARED FOR CONSUMPTION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2006
Volume 9
Issue 3

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Gębczyński P. 2006. CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN RAW CARROT AND IN FROZEN PRODUCT PREPARED FOR CONSUMPTION, EJPAU 9(3), #03.
Available Online: http://www.ejpau.media.pl/volume9/issue3/abs-03.html

CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN RAW CARROT AND IN FROZEN PRODUCT PREPARED FOR CONSUMPTION

Piotr Gębczyński
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland

ABSTRACT

The evaluation of the raw material and blanched, cooked and frozen carrot prepared for consumption was carried out after 0, 4, 8 and 12 months of refrigerated storage at –20°C and –30°C. The investigation covered the traditional production method using blanched raw material and a modified method of freezing cooked vegetable; in this case the product merely requires to be defrosted and heated in a microwave oven. Fresh carrot contained 13.02 g dry matter, 8.9 mg vitamin C, 11.6 mg carotenoids, 7.0 mg beta-carotene and 20.9 mg polyphenols/100 g; its antioxidative activity was 19.4% RSA. After 12-months storage carrot prepared for consumption retained 36-45% of vitamin C; 50-77% of carotenoids; 70-80% of beta-carotene; 73-78% of polyphenols while its antioxidative activity was reduced to 30-39% of the initial level, depending on the investigated sample. Frozen carrot produced using the modified technology contained statistically greater amounts of the investigated constituents, apart from polyphenols, after 12 months of storage. The lower storage temperature resulted in better retention of carotenoids, beta-carotene and antioxidative activity. After storage at the lower temperature frozen products prepared for consumption, including those produced using the modified technology, showed a higher sensory quality.

Key words: carrot, freezing, preparing for consumption, antioxidants.

Piotr Gębczyński
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
email: rrgebczy@cyf-kr.edu.pl

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