TY  - JOUR
A1  - Schmiedeskamp, Amy
A1  - Schreiner, Monika
A1  - Baldermann, Susanne
T1  - Impact of cultivar selection and thermal processing by air drying, air frying, and deep frying on the carotenoid content and stability and antioxidant capacity in carrots (Daucus carota L.)
JF  - Journal of agricultural and food chemistry : a publication of the American Chemical Society
N2  - Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice of food matrices with naturally high carotenoid contents and thermal processing methods that maintain their stability. For this purpose, carotenoids of 15 carrot (Daucus carota L.) cultivars of different colors were assessed with UHPLC-DAD-ToF-MS. Additionally, the processing effects of air drying, air frying, and deep frying on carotenoid stability were applied. Cultivar selection accounted for up to 12.9-fold differences in total carotenoid content in differently colored carrots and a 2.2-fold difference between orange carrot cultivars. Air frying for 18 and 25 min and deep frying for 10 min led to a significant decrease in total carotenoid contents. TEAC assay of lipophilic extracts showed a correlation between carotenoid content and antioxidant capacity in untreated carrots.
KW  - air-dried
KW  - air-fried
KW  - deep-fried
KW  - domestic cooking
KW  - TEAC
KW  - color
KW  - Daucus
KW  - carota L
Y1  - 2022
U6  - https://doi.org/10.1021/acs.jafc.1c05718
SN  - 0021-8561
SN  - 1520-5118
VL  - 70
IS  - 5
SP  - 1629
EP  - 1639
PB  - American Chemical Society
CY  - Washington
ER  -