Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing

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

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Effects of Bioactive Compounds from Carrots (Daucus carota L.), Polyacetylenes, Beta-Carotene and Lutein on Human Lymphoid Leukaemia Cells

Anti-Cancer Agents in Medicinal Chemistry ◽

10.2174/187152012800617704 ◽

2012 ◽

Vol 12 (6) ◽

pp. 640-652 ◽

Cited By ~ 42

Author(s):

Rana G. Zaini ◽

Kirsten Brandt ◽

Malcolm R. Clench ◽

Christine L. Le Maitre

Keyword(s):

Bioactive Compounds ◽

Daucus Carota ◽

Beta Carotene ◽

Lymphoid Leukaemia ◽

Daucus Carota L

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

Pro Food ◽

10.29303/profood.v3i1.37 ◽

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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UJI KANDUNGAN VITAMIN A TANAMAN WORTEL (Daucus Corata L.) DI DESA NGABAB KABUPATEN MALANG

HERBAPHARMA : Journal of Herb Farmacological ◽

10.55093/herbapharma.v3i2.264 ◽

2021 ◽

Vol 3 (2) ◽

pp. 70-77

Author(s):

Beta Herilla Sekti ◽

Rakhmadani Gadis Aprilianti ◽

Susi Wijiastini

Keyword(s):

Quantitative Analysis ◽

Vitamin A ◽

Daucus Carota ◽

Sampling Technique ◽

Beta Carotene ◽

The Body ◽

Comparison Standard ◽

Daucus Carota L ◽

Carrot Plant ◽

Carrot Extract

Carrot plant (Daucus carota L.) is a type of vegetable that contains lots of vitamin A and is very much needed by the body to help regulate or metabolic processes in the body. The research design used in this study was experimental, the population and sample were carrots from Ngabab village aged 3-3.5 months, using purposive sampling technique. The results of the qualitative analysis showed that there were orange spots with an Rf value of 0.64 in the carrot extract and the beta-carotene comparison standard. The results of the quantitative analysis showed that the average level of vitamin A in carrots was 49.7% with an absorbance of 0.649. Keywords: Visible Spectrophotometry, Vitamin A, Carrot.

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

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00016a003 ◽

1992 ◽

Vol 40 (4) ◽

pp. 545-549 ◽

Cited By ~ 28

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

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Influence of Cultivar and UGmax on Antioxidative Properties of Carrot Roots (Daucus Carota L.) and their Stability During Freezing Process

Ochrona Srodowiska i Zasobów Naturalnych ◽

10.2478/oszn-2014-0024 ◽

2014 ◽

Vol 25 (4) ◽

pp. 19-22 ◽

Cited By ~ 1

Author(s):

Anna J. Keutgen ◽

Elżbieta Wszelaczyńska ◽

Jarosław Pobereżny

Keyword(s):

Ascorbic Acid ◽

Daucus Carota ◽

Antioxidant Properties ◽

Water Soluble ◽

Freezing Process ◽

Total Carotenoids ◽

Antioxidative Properties ◽

Daucus Carota L ◽

Health Promoting ◽

Selection Of

Abstract In the present experiment, the significance of cultivar (convention-al and coloured) and of the application of the soil fertility enhancer UGmax on health-promoting properties of carrot roots subjected to the freezing process of carrot cubes after water blanching was investigated. The selection of cultivar turned out to be highly signif-icant with respect to the development of health-promoting properties of carrot roots. The highest antioxidant properties were found in the purple cultivar ‘Deep Purple’. Its mean antioxidant capacity accounted for 5.31 mmol Fe+2 · kg–1 f.m. Essential for health-promoting properties were the contents of anthocyanins (R2 = 0.83), chlorogenic acid (R2 = 0.81) and total polyphenolics (R2 = 0.71). The application of the biological agent UGmax improved the qual-ity of carrot significantly, increasing the content of total carotenoids and reducing the losses of ascorbic acid during processing. The freezing process negatively influenced the antioxidative properties of carrot irrespective of cultivar and applied agro-technique (use of UGmax), especially in the case of water-soluble antioxidants such as anthocyanins and ascorbic acid.

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

Media Gizi Pangan ◽

10.32382/mgp.v26i1.993 ◽

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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