Abstract
ABSTRACTPhenolic compounds of shredded carrots were characterized and quantified by HPLC and their concentrations were measured during storage in air at 4°C. Trans 5′‐caffeoylquinic acid amounted to 60% of total phenolic content and accumulated rapidly. Para‐hydroxybenzoic acid and p‐hydroxybenzoic esters were not found in freshly prepared shredded carrots and their content increased after the first day. Patterns of accumulation varied, between samples from the same carrot cultivar grown in different geographical areas. When shredded carrots were stored in polypropylene film pouches or in controlled atmospheres containing 30% CO2 and/or 0% 02, phenolic compounds accumulated very slowly. The increase in phenylalanine ammonialyase activity was consistent with accumulation of phenolic compounds and may relate to microbial spoilage.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call