Isolation and partial characterization of .alpha.- and .beta.-carotene-containing carotenoprotein from carrot (Daucus carota L.) root chromoplasts

1992 ◽  
Vol 40 (4) ◽  
pp. 545-549 ◽  
Author(s):  
Jane Dietz. Bryant ◽  
Jeff D. McCord ◽  
Lisa Knight. Unlu ◽  
John W. Erdman
Keyword(s):  
Daucus Carota ◽  
Beta Carotene ◽  
Partial Characterization ◽  
Daucus Carota L

scholarly journals The influence of chosen organic fertilizers on qualitative parameters of three Daucus carota L. varieties

10.5219/1423 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1183-1190
Author(s):  
Marcel Golian ◽  
Lucia Hlavačková ◽  
Adriána Maťová ◽  
Ivana Mezeyová ◽  
Miroslav Šlosár ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Dry Matter ◽  
Beta Carotene ◽  
Climatic Conditions ◽  
Organic Fertilizers ◽  
Ex Situ ◽  
Total Carotenoids ◽  
Daucus Carota L ◽  
Fertilized Soil ◽  
Root Vegetables

In rational nutrition, vegetables play an important role due to their high biological and low energy value. The most widespread vegetables in our country belong to root vegetables. They are grown mainly for bulbs, corms, rhizomes, fleshy roots, and hypocotyl tubers. Root vegetables can be eaten raw or cooked. Carrot (Daucus carota L.) is a basic representative of root vegetables. For the most valuable components counts beta-carotene – the major component of total carotenoids. This paper evaluates changes in total carotenoids, refractometric dry matter, and gravimetric dry matter in three varieties of carrot (Kamaran F1, Komarno F1, Romosa) grown in soil and climatic conditions ex-situ in Nitra. We have evaluated roots grown in non-fertilized soil, soil after application of manure, horticultural compost, and their combinations. The results show that the variants fertilized with compost and a mixture of compost and manure had the most considerable influence on the synthesis and content of total carotenoids as well as the content of dry matter and refractometric dry matter

Protein bodies in umbelliferous seeds. III. Characterization of calcium-rich crystals

1982 ◽  
Vol 60 (8) ◽  
pp. 1399-1403 ◽  
Author(s):  
Ernest Spitzer ◽  
John N. A. Lott
Keyword(s):  
Chemical Composition ◽  
Daucus Carota ◽  
Protein Bodies ◽  
Apium Graveolens ◽  
X Ray Diffraction ◽  
Anethum Graveolens ◽  
Foeniculum Vulgare ◽  
X Ray ◽  
Daucus Carota L

The chemical composition of the calcium-rich crystal inclusions present in the seed protein bodies of carrot (Daucus carota L. cv. Imperator 408), wild carrot (Daucus carota L.), caraway (Carum carvi L.), anise (Pimpinella anisum L.), dill (Anethum graveolens L.), celery (Apium graveolens L. cv. Tall Utah), fennel (Foeniculum vulgare Mill.), parsnip (Pastinaca sativa L. cv. Hollow Crown), parsley (Petroselinum sativum L. cv. Moss Curled), and chervil (Anthriscus cerefolium L. cv. Curled) was determined. Using a variety of methods including X-ray diffraction, infrared spectroscopy, microincineration, energy dispersive X-ray analysis, solubility studies, and staining, the chemical composition of the calcium-rich crystal inclusions was identified as calcium oxalate.

Formation of Norisoprenoid Flavor Compounds in Carrot (Daucus carota L.) Roots: Characterization of a Cyclic-Specific Carotenoid Cleavage Dioxygenase 1 Gene

2013 ◽  
Vol 61 (50) ◽  
pp. 12244-12252 ◽  
Author(s):  
Mosaab Yahyaa ◽  
Einat Bar ◽  
Neeraj Kumar Dubey ◽  
Ayala Meir ◽  
Rachel Davidovich-Rikanati ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Flavor Compounds ◽  
Carotenoid Cleavage Dioxygenase ◽  
Daucus Carota L

scholarly journals CHEMICAL CHARACTERIZATION OF DIFFERENT LINES OF DAUCUS CAROTA L. ROOTS

2000 ◽  
Vol 23 (5) ◽  
pp. 487-502 ◽  
Author(s):  
S.L. HOLLEY ◽  
C.G. EDWARDS ◽  
J.H. THORNGATE ◽  
J.K. FELLMAN ◽  
D.S. MATIINSON ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Chemical Characterization ◽  
Daucus Carota L

scholarly journals Characterization of Inositol Phosphates in Carrot (Daucus carota L.) Cells

1989 ◽  
Vol 89 (1) ◽  
pp. 126-132 ◽  
Author(s):  
Magaly Rincón ◽  
Qiuyun Chen ◽  
Wendy F. Boss
Keyword(s):  
Daucus Carota ◽  
Inositol Phosphates ◽  
Daucus Carota L ◽  
L Cells

scholarly journals PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KANDUNGAN GIZI DAN SIFAT ORGANOLEPTIK BAKSO IKAN NILA (Oreochromis niloticus) WORTEL (Daucus carota L)

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 172
Author(s):  
Hari Hariadi ◽  
Yuni Rahimah
Keyword(s):  
Daucus Carota ◽  
Oreochromis Niloticus ◽  
Pleurotus Ostreatus ◽  
Beta Carotene ◽  
Nutrient Content ◽  
Crude Fiber ◽  
Oyster Mushroom ◽  
Fiber Intake ◽  
Daucus Carota L ◽  
Oyster Mushrooms

Increased consumption of fish and vegetable expected to increasing fiber intake and protein in children. Meatballs are the favorite food of children. Tilapia is a local fish that can be processed into meatballs, as a substitute for the function of beef and to increase the consumption of fish. Carrots have advantages with other vegetables because it has a Beta-carotene otherwise it is rich in potassium (potasium) and fiber, to increase fiber in meatballs added white oyster mushroom. This study aims to know the effect of the addition white oyster mushrooms to the nutrient content and character organoleptik tilapia fish carrot meatballs. The design of study is Experiment. The treatment consisted of the addition of oyster mushroom 15%, 17.5% , 20% and 22,5%. The results showed that the addition of oyster mushroom 15% gives the characteristics of the best meatballs is Carbohydrates 25.56% , fat 2.31%, protein 11.76%, crude fiber 0.71% and the character organoleptik taste, color, texture aroma regular rate the panel until to not like. Keywords: carrot, meatballs, tilapia fish, white oyster mushroom   ABSTRAK Peningkatan konsumsi ikan dan sayuran diharapkan dapat meningkatkan asupan serat dan protein pada anak- anak. Bakso merupakan makanan yang di gemari anak- anak. Ikan nila merupakan ikan lokal yang dapat diolah menjadi bakso, sebagai pengganti fungsi dari daging sapi dan untuk meningkatkan konsumsi ikan. Wortel memiliki kelebihan dengan sayuran lainya, karena memiliki Beta-karoten selain itu kaya akan kalium (potasium) dan serat, untuk meningkatkan serat pada bakso ditambahkan jamur tiram putih. Penelitian ini bertujuan untuk Mengetahui pengaruh penambahan jamur tiram putih terhadap kandungan zat gizi dan sifat organoleptik bakso ikan nila wortel. Desain penelitian yang digunakan adalah Eksperiment. Perlakuan terdiri dari penambahan jamur tiram putih 15%, 17,5% , 20% dan 22,5%. Hasil penelitian menunjukan bahwa penambahan jamur tiram putih 15% memberikan karakteristik bakso terbaik yaitu Karbohidrat 25,56% , lemak 2,31%, protein 11,76% serat kasar 0,71% dan sifat organoleptik rasa, warna, tekstur dan aroma panelis menilai biasa sampai agak suka. Kata kunci: wortel, bakso, ikan nila, jamur tiram putih

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