Refine
Has Fulltext
- no (21)
Document Type
- Article (21) (remove)
Language
- English (21)
Is part of the Bibliography
- yes (21)
Keywords
- carotenoids (6)
- Carotenoids (4)
- Glucosinolates (3)
- Solanaceae (3)
- African indigenous vegetables (2)
- Pak choi (2)
- flavonoids (2)
- glucosinolates (2)
- pea (2)
- plant volatiles (2)
- 1-Methoxy-3-indolylmethyl glucosinolate (1)
- 7 macrophages (1)
- Aeroponic cultivation (1)
- Aflatoxin B1 (1)
- Amaranth (1)
- Amaranthaceae (1)
- Arabidopsis (1)
- Arbuscular mycorrhiza (1)
- Aspergillus (1)
- Blood protein adducts (1)
- Brassica (1)
- Brassica carinata (1)
- Brassica rapa ssp. chinensis (1)
- Cancer prevention (1)
- Carotenoid (1)
- Chlorophylls (1)
- Chrysopidae (1)
- DNA adducts (1)
- Daucus (1)
- Domestic cooking (1)
- Flavonoid (1)
- Flavonoid glycosides (1)
- Flavonoids (1)
- Gas chromatography-mass spectrometry (GC-MS) (1)
- Glucosinolate breakdown product (1)
- Hydroxycinnamic acids (1)
- Indigenous African leafy vegetables (1)
- LC/MS (1)
- LEDs (1)
- Light quality (1)
- NF-kappa B (1)
- Neoglucobrassicin (1)
- Ontogeny (1)
- Oomycetous pathogen (1)
- Phenylpropanoids (1)
- Plant growth promoting bacteria (1)
- RAW 264 (1)
- Redox control (1)
- Root exudates (1)
- Secondary metabolites (1)
- Solanum lycopersicum (1)
- Solanum scabrum (1)
- TEAC (1)
- Thermal processing (1)
- Twister (TM) (1)
- UVB reduction (1)
- Vitamin K (1)
- Volatile organic compound (VOC) (1)
- aflatoxin B1 (1)
- air-dried (1)
- air-fried (1)
- amaranth (1)
- amino acids (1)
- anti-genotoxicity (1)
- anti-oxidant activity (1)
- antioxidant activity (1)
- aphids (1)
- aroma quality (1)
- artificial (1)
- beta-carotene hydroxylase (1)
- biological pest control (1)
- caffeic acid derivatives (1)
- cancer chemoprevention (1)
- carota L (1)
- carotenoid (1)
- chlorophylls (1)
- color (1)
- deep-fried (1)
- domestic cooking (1)
- flavonoid (1)
- glasswort (1)
- halophytes (1)
- hydroxycinnamic acids (1)
- indigenous leafy vegetables (1)
- inflammation (1)
- intercropping (1)
- kale (1)
- land-based aquaculture (1)
- lupin (1)
- metabolite profiling (1)
- methyl jasmonate (1)
- microgreen (1)
- multiple-pest infestation (1)
- narrow-banded UVB (1)
- nitriles (1)
- nutrition security (1)
- ontogeny (1)
- pak choi (1)
- phenolic compounds (1)
- phytochemicals (1)
- saline agriculture (1)
- salt (1)
- salt composition (1)
- seawater (1)
- secondary plant metabolites (1)
- spider mites (1)
- systemic response (1)
- tea processing (1)
- terpenoids (1)
- thermal processing (1)
- thermal processing of food (1)
- tritrophic system (1)
- volatile compounds (1)
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.