Changes of Polyphenol Compound Concentrations in Hybrids of Nante Type Carrots during Storage
References
- Alasalvar, C., Al-Farsi, M., Quantick, P. C., Shahidi, F., Wiktorowicz, R. (2005). Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics, and sensory quality of ready-to-eat shredded orange and purple carrots. J. Food Chem.,89, 69–76.10.1016/j.foodchem.2004.02.013
- Alasalvar, C., Grigor, J. M., Zhang, D., Quantick, P. C., Shahidi, F. (2002). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. J. Agric. Food Chem., 49 (3), 1410–1416.10.1021/jf000595h
- Balasundram, N., Sundram, K., Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. J. Food Chem.,99 (1), 191–203.
- Chantaro, P., Devahastin S., Chiewchan, N. (2008). Production of antioxidant high dietary fiber powder from carrot peels. J. Food Sci. Technol., 41, 1987–1994.
- Daayf, F., Lattanzio, V. (2008). Recent Advances in Polyphenol Research. Vol. 1. Wiley-Blackwell. 437 pp.
- Fraga, C. G. (2009). Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology. John Wiley and Sons, Hoboken. 593 pp. (at p. 475).
- Goncalves, E. M., Pinheiro, J., Abreu, M., Brandao, T. R. S., Silva, C. L. M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. J. Food Eng.,97, 574–581.10.1016/j.jfoodeng.2009.12.005
- Hervert-Hernández, D., García, O. P., Rosado, J. L., Gońi, I. (2011). The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety. Food Res. Int.,44 (5), 1182–1189.10.1016/j.foodres.2010.09.021
- Berregi, I., Santos, J. I., Campo, G., Miranda, J. I. (2003). Quantitative determination of (-)-Epicatechin in cider apple juice by HNMR. J. Talanta,62 (1), 139–145,
- Lamikanra, O. (2002). Fresh-cut Fruits and Vegetables: Science, Technology, and Market. CRC PRESS, Boca Raton. 480 pp. (at p. 467).
- Manach, C., Scalbert, A., Morand, C., Rémésy, C., Jimenez, L. (2004). Polyphenols: Food sources and bioavailability. Amer. J. Clin. Nutr., 79, 727–747.
- Marinova, D., Ribarova, F., Atanassova, M. (2005). Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J. Univ. Chem. Technol. Metallurgy, 40 (3), 255–260.
- O'Shea, N., Arendt, E. K., Gallagher, E. (2013). Dietary fibre and phytochemical characteristics of fruit and vegetable by–products and their recent applications as novel ingredients in food products. Food Nutr. Res., 1 (3), 13–23.
- Priecina, L., Karklina, D., Cinkmanis, I. (2015). Phenolic compounds in fresh and processed vegetables and spices. Ann. Nutr. Metab., 12th European Nutrition Conference, 67 (1), 476.
- Prohens, J., Nuez, F. (2008). Vegetables II: Fabaceae, Liliaceae, Solanaceae, and Umbelliferae. Springer, Valencia. 365 pp.
- Shahidi, F., Naczk, M. (2004). Phenolics in Food and Nutraceuticals. CRC PRESS, Boca Raton. 566 pp.
- Smoleń, S, Sady, W. (2009). The effect of various nitrogen fertilization and foliar nutrition regimes on the concentrations of sugars, carotenoids and phenolic compounds in carrot (Daucus carota L.). Sci. Horticult., 120 (3), 315–324.
- Vladimir-Knežević, S., Blažeković, B., Štefan, M. B., Babac, M. (2012). Plant polyphenols as antioxidants influencing the human health. In: Venketeshwer Rao (Ed.). Phytochemicals as Nutraceuticals—Global Approaches to Their Role in Nutrition and Health. Rijeka, Croatia, pp. 155–180.
- Watson, I., Tan, B. K., Armstrong, G., Stewart-Tull, D., Marshall, R. (2007). Shelf life extension of carrots and potatoes: A comparison of H2O2, laser, UV, and microwave treatments. In: IOA Conference and Exhibition, Valencia, Spain, 29–31 October 2007. Vol. 5.13, pp. 1–14.
Language: English
Page range: 492 - 495
Submitted on: Oct 3, 2016
Accepted on: Nov 23, 2017
Published on: Jan 19, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
Related subjects:
© 2018 Ingrīda Augšpole, Tatjana Kince, Ingmārs Cinkmanis, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.