Abstract
Chair of Food Plant Chemistry and ProcessingUniversity of Warmia and Mazury in OlsztynK e y w o r d s: purple carrot, black carrot, chemical compounds, anthocyanins.A b s t r a c tThe aim of this study was to characterize chemical composition of the black carrot and to assessthe effects of processing methods and storage conditions of the carrot root on anthocyaninstability.The black carrot is characterized by a large content of phenolic compounds, includingacylated anthocyanins, which ensure colour stability. The process of carrot freezing reducesanthocyanin stability. The degree of fragmentation, as well as the pH value determine the intensityof changes in the content of anthocyanins present in the black carrot.CHARAKTERYSTYKA MARCHWI CZARNEJ ( DAUCUS CAROTA SSP. SATIVUSVAR. ATRORUBENS ALEF)Ryszard Zadernowski, Beata Pilat, Sylwester Czaplicki, Dorota OgrodowskaKatedra Przetworstwa i Chemii Surowcow RoślinnychUniwersytet Warminsko-Mazurski w OlsztynieS l o w a k l u c z o w e: czarna marchew, sklad chemiczny, antocyjany.A b s t r a k tCelem badan byla charakterystyka skladu chemicznego korzeni czarnej marchwi oraz osza-cowanie strat antocyjanow powstalych podczas stosowania roznych metod przechowywania i przet-warzania. Ustalono, ze czarna marchew charakteryzuje sie duzą zawartością związkow fenolowych,w tym antocyjanow acylowanych. Na podstawie otrzymanych wynikow wykazano, ze proceszamrazania zmniejsza stabilnośc antocyjanow, a stopien degradacji zalezy od pH środowiska orazobrobki korzeni marchwi.Address: Ryszard Zadernowski, University of Warmia and Mazury, pl. Cieszynski 1, 10-726 Olsztyn,Poland, phone: +48 (89) 523 34 66, e-mail: ryszard.zadernowski@uwm.edu.pl
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