A novel β-carotene–associated carrot (Daucus carota L.) pectic polysaccharide

Nutrition ◽  
2016 ◽  
Vol 32 (7-8) ◽  
pp. 818-826 ◽  
Author(s):  
Sindhuja H. Natarajmurthy ◽  
Marjan Askari ◽  
Srinivas Pullabhatla ◽  
Shylaja M. Dharmesh
Keyword(s):  
Daucus Carota ◽  
Pectic Polysaccharide ◽  
Daucus Carota L ◽  
Β Carotene

scholarly journals Pembuatan Velva Wortel (Daucus Carota L.) - Jeruk (Citrus Sinensis) Dengan Variasi Jenis Penstabil (CMC, Karagenan Dan Gelatin)

2019 ◽  
Vol 4 (3) ◽  
pp. 47-54
Author(s):  
Rahmatul Ulya ◽  
Dewi Yunita ◽  
Sri Haryani
Keyword(s):  
Vitamin A ◽  
Daucus Carota ◽  
Citrus Sinensis ◽  
Block Design ◽  
Frozen Food ◽  
Daucus Carota L ◽  
Randomized Block Design ◽  
Stabilizer Concentration ◽  
Frozen Dessert ◽  
Β Carotene

Abstrak.. Velva adalah salah satu frozen dessert (makanan beku) yang banyak digunakan sebagai makanan pencuci mulut dimana bahan bakunya terdiri dari buah atau sayur. Pada pembuatan ini, kombinasi wortel-jeruk dipilih karena wortel termasuk salah satu sayuran sumber β-karoten dan mengandung vitamin A. Sedangkan penambahan sari jeruk untuk mengurangi bau langu pada wortel. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan pola non faktorial. Faktornya adalah jenis penstabil (J) yang terdiri dari 3 taraf yaitu J1 = CMC, J2 = karagenan dan J3 = gelatin. Rancangan ini menggunakan satu faktor yang terdiri dari 3 taraf dengan menggunakan 3 kali ulangan sehingga akan diperoleh 9 satuan percobaan. Analisis yang dilakukan terhadap velva wortel meliputi overrun, daya leleh, organoleptik (hedonik), total kalori dan β-karoten. Pada setiap perlakuan berpengaruh sangat nyata dan nyata sehingga perlu dilakukan uji lanjut (DMRT). Hasil penelitian menunjukkan bahwa pada overrun dan daya leleh saling berkaitan yaitu semakin tinggi overrun pada velva maka semakin rendah daya leleh yang dihasilkan. Pada uji organoleptik semakin tinggi konsentrasi penstabil yang ditambahkan pada velva wortel pada setiap perlakuan maka akan memberikan pengaruh terhadap kelembutan dan warna velva wortel yang dihasilkan. Karakteristik fisik yang dihasilkan yaitu overrun berkisar 4,98 – 13,18% dan daya leleh berkisar 5,18 – 9,28 menit/g. Uji organoleptik (hedonik) yang dihasilkan yaitu tekstur berkisar 2,91 – 4,33 (tidak suka – suka). Karakteristik kimia yang dihasilkan yaitu total kalori 67,8 kkal/g (velva rendah kalori) dan β-karoten 1.528,79 µg/g.(Production Of Carrot (Daucus carota L.) - Orange (Citrus sinensis) Velva With Variations Of Stabilizers (CMC, Caragenan and Gelatin))Abstract. Velva is one of frozen dessert (frozen food) which is widely used as a dessert where the ingredients consist of fruit or vegetables. In this preparation, a combination of carrots is chosen because carrots are one of the vegetables which are sources of β-carotene and contain vitamin A. While the addition of orange juice to reduce the smell of unpleasant carrots. This research was conducted using Randomized Block Design (RBD) with a non factorial pattern. The factor is the type of stabilizer (J) which consists of 3 levels, namely J1 = CMC, J2 = carrageenan and J3 = gelatin. This design uses one factor consisting of 3 levels using 3 replications so that 9 units will be obtained. Analysis carried out on carrot velva includes overrun, melting power, organoleptic (hedonic), total calories and β-carotene. Each treatment has a very real and real effect so further testing (DMRT) is needed. The results showed that the overrun and melting power were interrelated, namely the higher the overrun of the velva, the lower the yield power produced. In the organoleptic test the higher the stabilizer concentration added to the carrots velva in each treatment will give effect to the softness and velva color of the carrots produced. The physical characteristics produced were overrun ranging from 4.98 - 13.18% and melting power ranged from 5.18 - 9.28 minutes / g. The resulting organoleptic (hedonic) test is texture ranging from 2.91 - 4.33 (dislike - like). The chemical characteristics produced are total calories 67.8 kcal / g (low calorie velva) and β-carotene 1,528.79 µg/ g.

scholarly journals Bioavailability of all-trans- and 9-cis-β-carotene from raw and boiled carrots (Daucus carota L.)

2010 ◽  
Vol 69 (OCE6) ◽  
Author(s):  
S. A. Aherne ◽  
M. A. Jiwan ◽  
T. Daly ◽  
L. O'Sullivan ◽  
N. M. O'Brien
Keyword(s):  
Daucus Carota ◽  
Daucus Carota L ◽  
Β Carotene

scholarly journals Determination of optimum extraction condition for edible oil and β-carotene from carrot peel (Daucus carota L.) using supercritical carbon dioxide

2019 ◽  
Vol 18 (2) ◽  
pp. 97-115
Author(s):  
Suthida Akkarachaneeyakorn ◽  
Tanasith Tangpaiboonpongsa ◽  
Mintra Chuakam ◽  
Kwanchanok Dasiri ◽  
Pattama Phasuthan ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Daucus Carota ◽  
Edible Oil ◽  
Extraction Condition ◽  
Daucus Carota L ◽  
Optimum Extraction ◽  
Β Carotene ◽  
Optimum Extraction Condition

Effect of Storage and Cooking on β-Carotene Isomers in Carrots (Daucus carota L. cv. ‘Stefano’)

2010 ◽  
Vol 58 (8) ◽  
pp. 5109-5113 ◽  
Author(s):  
Michael Imsic ◽  
Sonja Winkler ◽  
Bruce Tomkins ◽  
Rod Jones
Keyword(s):  
Daucus Carota ◽  
Daucus Carota L ◽  
Β Carotene

In vitro bioaccessibility of β-carotene, Ca, Mg and Zn in landrace carrots (Daucus carota, L.)

2015 ◽  
Vol 166 ◽  
pp. 365-371 ◽  
Author(s):  
Fernanda Zaccari ◽  
María Cristina Cabrera ◽  
Ana Ramos ◽  
Ali Saadoun
Keyword(s):  
Daucus Carota ◽  
Daucus Carota L ◽  
In Vitro Bioaccessibility ◽  
Β Carotene

scholarly journals A Greener HPTLC Approach for the Determination of β-Carotene in Traditional and Ultrasound-Based Extracts of Different Fractions of Daucus carota (L.), Ipomea batatas (L.), and Commercial Formulation

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2443
Author(s):  
Mohammed H. Alqarni ◽  
Prawez Alam ◽  
Aftab Alam ◽  
Abuzer Ali ◽  
Ahmed I. Foudah ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Mobile Phase ◽  
Reversed Phase ◽  
Vegetable Crops ◽  
Commercial Formulation ◽  
Daucus Carota L ◽  
Ipomea Batatas ◽  
Analytical Approaches ◽  
Β Carotene

Various analytical approaches for determining β-carotene in vegetable crops and commercial dosage forms have been documented. However, neither the qualitative nor quantitative environmental safety and greener aspects of the literature analytical methodologies of β-carotene analysis have been assessed. As a result, the goal of this research is to develop and validate a reversed-phase “high-performance thin-layer chromatography (HPTLC)” approach for determining β-carotene in traditional (TE) and ultrasound-assisted (UBE) extracts of different fractions of Daucus carota (L.), Ipomea batatas (L.), and commercial formulation. The greener mobile phase for β-carotene analysis was a ternary mixture of ethanol, cyclohexane, and ammonia (95:2.5:2.5, v v v−1). The detection of β-carotene was done at a wavelength of 459 nm. In the 25–1000 ng band−1 range, the greener reversed-phase HPTLC approach was linear. Other validation factors for β-carotene analysis, including as accuracy, precision, robustness, and sensitivity, were likewise dependable. The contents of β-carotene were found to be maximum in hexane: acetone (50:50%) fractions of TE and UBE of D. carota and I. batatas compared to their acetone and hexane fractions. The amount of β-carotene in hexane: acetone (50:50%) portions of TE of D. carota, I. batatas and commercial formulation A was estimated to be 10.32, 3.73, and 6.73 percent w w−1, respectively. However, the amount of β-carotene in hexane: acetone (50:50%) portions of UBE of D. carota, I. batatas and commercial formulation A was estimated to be 11.03, 4.43, and 6.89 percent w w−1, respectively. The greenness scale for the proposed HPTLC strategy was calculated as 0.81 using the “analytical GREEnness (AGREE)” method, indicating that the proposed HPTLC methodology has good greenness. The UBE approach for extracting β-carotene outperformed the TE procedure. These results indicated that the greener reversed-phase HPTLC approach can be utilized for the determination of β-carotene in different vegetable crops, plant-based phytopharmaceuticals, and commercial products. In addition, this approach is also safe and sustainable due to the utilization of a greener mobile phase compared to the toxic mobile phases utilized in literature analytical approaches of β-carotene estimation.

DAYA TERIMA JAJANAN LOKAL BARONCONG DENGAN PENAMBAHAN WORTEL (DAUCUS CAROTA L)

2019 ◽  
Vol 26 (1) ◽  
pp. 1
Author(s):  
Suriani Rauf ◽  
Manjilala Manjilala ◽  
Elvi Kusuma
Keyword(s):  
Experimental Study ◽  
Daucus Carota ◽  
Vegetable Consumption ◽  
Negative Impact ◽  
Local Foods ◽  
Ministry Of Health ◽  
Daucus Carota L

The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%.

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