Selenization and its impact on quantitative and qualitative parameters of carrot juice.

Abstract

Carrot juice is a rich source of vitamins, carotenes, minerals, and other micronutrients with positive health effects. The 'Kamaran F1', 'Baltimore F1', 'Naval F1', 'Niagara F1', 'Flakkese 2 – Vita longa' varieties were included in the study conducted during the years 2021–2022. The study examined the influence of selenization on the selenium level and additionally also other qualitative and quantitative indicators in carrot juice. For a total of 50 mg/L of sodium selenate was applied. The process of making carrot juice involved cleaning and washing the roots, crushing, and pressing them, pasteurizing the juice for 5 min at 85 °C, and aseptic filling. In addition to the selenium content, quantitative parameters (1 - root average weight, total carrot roots yield, juice yield) and qualitative parameters (carotenoids, sugars, acids, total soluble solids) were monitored. Our findings revealed a higher selenium level in the carrot juice that followed this processing method. The average content of Se in fresh carrot juice without Se fortification was 14 μg/L, while in the fortified variant the content of Se in carrot juice was 186 μg/L (13-fold increase). In the pasteurized variant 11-fold increase of selenium was found in fortified variant. This indicates that this form of selenium is thermostable, meaning that the juice retains its composition, adding to its additional value. Based on the other assessed parameters the application of sodium selenate at the recommended dose did not significantly affect the height of the carrot yields, which is an important economic criterion.