期刊
FOOD CHEMISTRY
卷 134, 期 4, 页码 1862-1869出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.03.097
关键词
Ultraviolet light; Fresh-cut carrots; Total soluble phenolics; Antioxidant capacity
资金
- Agriculture and Food Research Initiative from USDA National Institute of Food and Agriculture [2009-65503-05811]
- NIFA [581589, 2009-65503-05811] Funding Source: Federal RePORTER
Wounding stresses resulting from fresh-cut processing are known to enhance the antioxidant capacity (AC) of carrots by increasing the synthesis of phenolic compounds. Ultraviolet-B (UV-B) light exposure further promotes the formation of phenolic compounds. Changes in total soluble phenolics (TSP), 5-O-caffeoylquinic acid (5-CQA), total carotenoids, AC, and phenylalanine ammonia-lyase (PAL) activity of five commercial fresh-cut carrot products (baby carrots, carrot stixx, shredded carrots, crinkle cut coins, and oblong chips) were evaluated after exposure to UV-B dosage at 141.4 mJ/cm(2). Significant increases in TSP, AC and 5-CQA levels were observed for each sample following UV-B exposure. Increases in PAL activity were also observed in all carrot products, except crinkle cut coins. Total carotenoids of the carrot products were unchanged by UV-B exposure. Increases in AC levels corresponded directly with increases in the area/weight ratio (exposure area) of the fresh-cut carrot products. Published by Elsevier Ltd.
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