Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips.

Anastasios Koidis, Ashish Rawson, Nigel Brunton

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

Polyacetylenes of the falcarinol type such as falcarinol and falcarindiol naturally occur in plants of the Apiaceae family, mainly carrots and parsnips. In extracts of newly harvested carrots and parsnips, their levels vary between 20 and 300 mg/kg fresh weight and depend on agronomic factors, in particular the cultivar type. With increasing evidence of their in vitro bioactivity, the retention of these heat-sensitive compounds is desirable during handling, processing, and storage of carrots and parsnips. Quantification of these compounds is usually performed using reverse-phase chromatography coupled with mass spectrometry or other detection methods after appropriate solvent extraction. During minimal processing most losses occur during peeling of the carrots due to the higher distribution of polyacetylenes in the vegetable skin. Heat processing results in reduction of polyacetylene levels, whereas in the case of non-thermal processing, it is mainly dependent on the method employed. The levels of polyacetylenes are rather stable during short-term storage. There are some general guidelines to ensure higher retention of polyacetylene.
Original languageEnglish
Title of host publicationProcessing and Impact on Active Components in Food
EditorsVictor Preedy
Place of PublicationLondon
PublisherElsevier Academic Press
Pages45-53
Number of pages9
ISBN (Print)9780124046993
DOIs
Publication statusPublished - 05 Jun 2014

Bibliographical note

Chapter 6

Fingerprint Dive into the research topics of 'Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips.'. Together they form a unique fingerprint.

Cite this