Carrot Β-carotene Research Articles

Fermentative production, comparative characterization with carrots, and functional analysis of β-carotene produced from Rhodotorulla toruloids

Beta-carotene is the most widely demanded red-orange colored pigment having several applications in the food, cosmetic, and dying industries. Synthetic pigments pose serious side effects leading to the need for natural alternatives. In this study, β-carotene was extracted from fungi, and carrots. The confirmation and characterization of β-carotene was carried out via spectrophotometry, Thin Layer chromatography, and High-Performance Liquid Chromatography. Finally, the antimicrobial and antioxidant activities of the pigment were identified and its application as a dye was tested. The isolated yeast strain was identified as Rhodotorulla toruloids. Submerged fermentation of R. toruloids in YPD medium (wit 4% Dextrose) produced maximum biomass (0.6g/L) at 25°C. Using chloroform and methanol, 0.36g/L β-carotene yield was obtained. The R. toruloids extracted β-carotene showed the highest antibacterial potential against Salmonella sp. with 25.3±0.3 mm inhibition zones as compared to that of carrot extracted β-carotene i.e., 20.3±0.26mm. The DPPH analysis also revealed R. toruloids derived β-carotene as a strong antioxidant. The R. toruloids extracted β-carotene also cast a strong red color on cotton indicating it as a suitable candidate for organic dye. It is concluded from this study that β-carotene extracted from R. toruloids showed better antimicrobial and antioxidant potential along with its efficient ability to dye cotton as compared to the carrot's β-carotene. Hence, R. toruloids, being easily available and cost-effective production can prove better β-carotene source as compared to carrots.

Post-Harvest Atmospheric Pressure and Composition Modify the Concentration and Bioaccessibility of α- and β-Carotene in Carrots and Sweet Potatoes.

Provitamin A (proVA) carotenoid synthesis and degradation are strongly influenced by environmental factors, including during post-harvest storage. Hypobaric and hyperbaric storages increase the shelf-life of many crops, but their effects on proVA carotenoids are not known. Our aim was to investigate the effects of modifications of atmospheric pressure and composition on α- and β-carotene concentration and bioaccessibility during the post-harvest storage of carrots and sweet potatoes. Vegetables were stored for 11-14 days at 20 °C in the dark in chambers with modified pressure and O2 concentrations. In carrots, α- and β-carotene concentrations increased significantly during storage, but compared to the control, they were significantly lower in hyperbaria (-23 and -26%, respectively), whereas they did not differ significantly in hypoxia and hypobaria. In sweet potatoes, α- and β-carotene concentrations decreased significantly during storage, but neither hypoxia, hypobaria nor hyperbaria led to any significant change compared to the control. There was a significant increase for carrot α- and β-carotene bioaccessibility in hypobaria and hyperbaria, while there was a significant decrease for sweet potato β-carotene bioaccessibility in hypobaria/hypoxia and normobaria/hypoxia (-45% and -65% vs. control, respectively). Atmospheric pressure and composition during the post-harvest storage of carrots and sweet potatoes modified the concentration and bioaccessibility of proVA carotenoids.

Processing of carrot (Daucus carota L.) as a preparation material for β-carotene using drying and boiling methods and its application in milkfish (Chanos chanos) meatball products

Carrot (Daucus carota L) is a type of functional food plant that is often consumed by the public, one of the nutrients in carrots is β-carotene. Benefits of β-carotene for the body to prevent and reduce cancer risk. In addition, β-carotene in carrots can be added to processed products that are popular with consumers, such as meatballs. Carrot β-carotene content is formulated in processed milkfish meatballs. The purpose was to study the processing of carrots using the drying and boiling method and its application to milkfish meatball products. The results of determining the levels of β-carotene carrot flour before the product has an average of 3.80 ± 1.18 and carrot puree before the product has an average of 3.72 ± 1.08. Meanwhile, the milkfish meatball product with the addition of carrot puree had an average of 2.87 ± 0.58 and the milkfish meatball product with the addition of carrot flour had an average of 2.56 ± 1.51. From the results of the paired sample t-test it is known that there is a significant difference in the significance value between drying carrot flour and boiling carrot puree. Physicochemical test results, which the test parameters for milkfish meatball products and with the addition of carrot β-carotene, based on SNI 7266: 2017 include organoleptic tests, water content, ash content, protein content, histamine levels and microbial spruce (ALT). The data generated from the three products, namely A0: milkfish meatballs without carrot β-carotene, A1: milkfish meatballs with the addition of carrot pure β-carotene and A2: milkfish meatballs with the addition of carrot β-carotene flour, can meet the SNI 7266 standard :2017. So it can be concluded that the products of milkfish meatballs and with the addition of carrot β-carotene are suitable for consumption in society.

Visualizing the Distribution of Phthalate Esters and Plant Metabolites in Carrot by Matrix-Assisted Laser Desorption/Ionization Imaging Mass Spectrometry.

The accumulation of organic pollutants in vegetables is a major global food safety issue. The concentrations of pollutants in vegetables usually differ across different tissues because of different transport and accumulation pathways. However, owing to the limitations of conventional methods, in situ localization of typical organic pollutants such as phthalate esters (PAEs) in plant tissues has not yet been studied. Here, we developed a quick and efficient method for in situ detection and imaging of the spatial distribution of PAEs in a typical root vegetable, carrot, using matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-IMS). The use of a 2,5-dihydroxybenzoic acid matrix with a spray-sublimation coating method led to the successful identification of PAEs ion signals. The IMS results showed that a typical PAE-di-(2-ethylhexyl)phthalate (DEHP) was broadly distributed in the cortex, phloem, and metaxylem, but was barely detectable in the cambium and protoxylem. Interestingly, MALDI-IMS data also revealed for the first time the spatial distribution of sugars and β-carotene in carrots. In summary, the developed method offers a new and practical methodology for the in situ analysis of PAEs and plant metabolites in plant tissues. As a result, it could provide a more intuitive understanding of the movement and transformation of organic pollutants in soil-plant systems.

The Effect of Extraction Method on the Extract Yield in the Carotenoid Pigment Encapsulation for Halal Natural Pigment

The Soxhlet and maceration methods were used to determine the extract yield in the carotenoid pigment encapsulation for halal natural pigment production. This study aims to obtain halal natural pigment by determining the highest extract yield from the encapsulation of β-carotene in carrots. The carrot was extracted using Soxhlet and maceration method and then continued by oven drying. The n-hexane was selected because of its better volatility than ethanol and provided less solvent residue after extraction. UV-Vis spectroscopy and Thin Layer Chromatography (TLC) were used to characterize the n-hexane yield extract. Encapsulation of the pigment was investigated by adding five grams of maltodextrin to extract n-hexane weights of 0.05, 0.50, 0.75, and 1.0 grams. The maceration method yielded a much higher yield than the Soxhlet extraction method, with 2.24% (w/w) and 0.88% (w/w), respectively. The n-hexane extract absorbed a maximum wavelength of 450 nm with a retention factor (Rf) of 0.62. These values are confirmed by comparing the band's Rf values and absorption spectra with the standard’s. Light absorption spectra at wavelengths 350-500 nm confirmed an intense color expression for encapsulation containing the highest pigment concentration.

Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage

Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20oC were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased.

The effect of β-Carotene (C40H56) in Carrots (Daucus Carrota) as a natural additive substance for wet noodle durability

Additives are chemical compounds added to maintain food including wet noodles. The durability of wet noodles is relatively lower compared to other staple foods. There are many ways to preserve wet noodles, one of which is natural additives. Natural additives are chosen because they are safer and do not pose a risk to human health. Substances Natural additives used are carrots (daucus carrota). Because carrots contain β-Carotene compounds that function as antioxidants. Where can reduce and deactivate free radical attacks and ROS (Reactive Oxygen Species) to foods caused by microorganisms. The study aims to influence the content of β-Carotene in carrots as a natural additive for the resistance of wet noodles. The research method used was an experiment with variations in the concentration of β-carotene in carrots 0%, 20%, 40%, 60%, and 80%. From the results of the study it was found that at the β-Carotene concentration of 60%, the durability of wet noodles reached a maximum of 4 days. This fact shows that the addition of β-Carotene with high concentration will affect the durability of wet noodles. So that shows that carrots (daucus carrota) can be used as natural additives in maintaining the durable power of wet noodles.

Natural Products Mediated Targeting of Virally Infected Cancer.

The role of viral infection in developing cancer was determined in the start of 20th century. Until now, 8 different virus-associated cancers have been discovered and most of them progressed in immunosuppressed individuals. The aim of the present study is to look into the benefits of natural products in treating virally infected cancers. The study focuses on bioactive compounds derived from natural sources. Numerous pharmaceutical agents have been identified from plants (vincristine, vinblastine, stilbenes, combretastatin, and silymarin), marine organisms (bryostatins, cephalostatin, ecteinascidins, didemnin, and dolastatin), insects (cantharidin, mastoparan, parectadial, and cecropins), and microorganisms (vancomycin, rhizoxin, ansamitocins, mitomycin, and rapamycin). Beside these, various compounds have been observed from fruits and vegetables which can be utilized in anticancer therapy. These include curcumin in turmeric, resveratrol in red grapes, S-allyl cysteine in allium, allicin in garlic, catechins in green tea, and β-carotene in carrots. The present study addresses various types of virally infected cancers, their mechanism of action, and the role of different cell surface molecules elicited during viral binding and entry into the target cell along with the anticancer drugs derived from natural products by targeting screening of bioactive compounds from natural sources.

Effects of heat pump drying temperature and dietary fat on carrot β-carotene bioaccessibility

Dehydration can significantly extend the shelf life of dried carrots and still retain nutrition of provitamin A carotenoids. In vitro digestion model was used in this study to assess the effect of drying temperatures of heat pump and dietary fat on the bioaccessibility of β-carotene in carrots. Also, low-speed centrifugation was employed to obtain β-carotene release rate in supernatant. Microfiltration was applied to obtain β-carotene micellar rate in micelle phase. These assays were used as indicators to assess the bioaccessibility of the β-carotene. Despite higher drying temperatures had a negative effect on the retention rate of β-carotene in carrots, it showed a positive impact on the micellar rate. In addition, dietary fat significantly increased the release rate and micellar rate of β-carotene for both fresh carrots and dried carrot products, with the highest release rate and micellar rate obtained when 10% dietary fat was added. Therefore, the heat pump drying process and dietary fat can significantly improve the bioaccessibility of β-carotene in carrots, which may increase the β-carotene bioavailability to human. Keywords: bioaccessibility, in vitro digestion, β-carotene, carrot, heat pump drying DOI: 10.25165/j.ijabe.20171004.2375 Citation: Sun X F, Zhu W X, Li X L, Fan J L. Effects of heat pump drying temperature and dietary fat on carrots’ β-carotene bioaccessibility. Int J Agric & Biol Eng, 2017; 10(4): 234–242.

Effects of heat pump drying temperature and dietary fat on carrot β-carotene bioaccessibility

Effects of heat pump drying temperature and dietary fat on carrot β-carotene bioaccessibility

Molecular Organization of Crystalline β-Carotene in Carrots Determined with Polarization-Dependent Second and Third Harmonic Generation Microscopy

Polarization-in, polarization-out (PIPO) second harmonic generation (SHG) and third harmonic generation (THG) microscopy was used to study the crystalline organization of β-carotene molecules within individual aggregates contained in the chromoplasts of orange carrots in vivo. Multimodal PIPO SHG and PIPO THG studies of the aggregates revealed one dominant SHG and THG dipole signifying that β-carotene molecules are oriented along a single axis. Three-dimensional visualization of the orientation of β-carotene molecules with respect to the aggregate axis was also performed with both microscopy modalities and revealed organization of the aggregates as ribbon-like structures consisting of twists and folds. Therefore, PIPO SHG and PIPO THG microscopy provides information on the crystalline organization and the orientation of ordered biological structures in vivo where multimodal polarization dependent SHG and THG investigations are particularly advantageous as both noncentrosymmetric and centrosymmetric crystalline organizations can be probed.

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing

The effect of thermal processing (85–130°C) and combined thermal/high pressure processing (100°C combined with 0.1 to 700MPa and 700MPa combined with 85–115°C) on β-carotene isomerisation in an olive oil/carrot emulsion and pure olive oil phase enriched with carrot β-carotene was investigated. Thermal processing always resulted in an increase in the contribution of the cis-isomers, with the increase being more pronounced at higher temperatures. In the oil/carrot emulsion, less β-carotene isomerisation was observed during combined thermal/high pressure processing compared to thermal processing. This effect was attributed to strengthening of the carrot cell walls under high pressure, thereby hindering the transfer of β-carotene to the oil phase and lowering its susceptibility to isomerisation. In an oil phase enriched with β-carotene, β-carotene isomerisation was not influenced by the applied pressure at 100°C and became almost temperature insensitive at 700MPa.

Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

The effect of thermal processing (85-130 °C) on the stability and isomerization of β-carotene in both an olive oil/carrot emulsion and an olive oil phase enriched with carrot β-carotene was studied. During processing, degradation of total β-carotene took place. Initially, total β-carotene concentration decreased quickly, after which a plateau value was reached, which was dependent on the applied temperature. In the oil/carrot emulsion, the total β-carotene concentration could be modeled by a fractional conversion model. The temperature dependence of the degradation rate constants was described by the activation energy and was estimated to be 45.0 kJ/mol. In the enriched oil phase, less degradation took place and the results could not be modeled. Besides degradation, β-carotene isomerization was studied. In both matrices, a fractional conversion model could be used to model total isomerization and formation of 13-Z- and 15-Z-β-carotene. β-Carotene isomerization was similar in both the oil/carrot emulsion and enriched oil phase as the simultaneously estimated kinetic parameters (isomerization reaction rate constant and activation energy) of both matrices did not differ significantly. The activation energies of isomerization were estimated to be 70.5 and 75.0 kJ/mol in the oil/carrot emulsion and enriched oil phase, respectively.

Color Characteristics of Carrots: Effect of Drying and Rehydration

The aim of this study was to observe a change in color and a degradation of total carotenoids and β-carotene in carrots subjected to spout-fluidized bed drying at 60, 70, 80, and 90°C. Additionally, the color of carrots rehydrated at 95°C (10 min) was measured in order to estimate the reversibility of color changes caused by drying. Significant changes in a*, b*, ΔE*, and ΔC* were observed during drying and rehydration of carrots. The total difference in color and saturation ranged from 23.67 to 30.28, and from 22.97 to 29.90, depending on drying air temperature. The rate of deterioration of total carotenoids and β-carotene content influenced the color parameters of carrots. The first-order kinetic model adequately described evolution of a*, b*, ΔE*, and ΔC* derived for carrots during drying at 60, 70, 80, and 90°C. It was found that the spout-fluidized bed drying followed by rehydration changed the color of carrots irreversibly.

Isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing different drying techniques and conditions

Carrots are known as a natural source of β-carotene. In order to preserve the latter, carrots must generally be processed, and drying is one of the most common methods for processing carrots. During drying β-carotene in carrots suffers degradation. β-Carotene degradation is generally due to thermal degradation and isomerisation. In this work, the drying kinetics as well as the isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD) were determined within the temperature range of 60–80 °C and, in the case of vacuum drying and LPSSD, at a pressure of 7 kPa. A high performance liquid chromatography (HPLC) method was used to determine the β-carotene contents and its isomerisation kinetics, while the antioxidant activities of various combinations of all- trans- and cis-forms of β-carotene in carrots were evaluated using the Trolox equivalent antioxidant capacity (TEAC) assay.

Spinach or carrots can supply significant amounts of vitamin A as assessed by feeding with intrinsically deuterated vegetables

Background: The vitamin A value of spinach and carrots needs to be measured directly.Objective: The objective was to determine the vitamin A value of intrinsically labeled dietary spinach and carrots in humans.Design: Spinach and carrots were intrinsically labeled by growing these plants in 25 atom%2H2O nutrient solution. Growth in this medium yielded a range of trans β-carotene (tβ-carotene) isotopomers with a peak enrichment at molecular mass plus 10 mass units. Seven men with a mean (±SD) age of 59.0 ± 6.3 y and a body mass index (in kg/m2) of 25.7 ± 1.5 consumed puréed spinach (300 g, 20.8 μmoltβ-carotene equivalents) or carrots (100 g, 19.2 μmol tβ-carotene equivalents) with a standardized liquid diet (no extra fiber) in random order 4 mo apart. Seven women with a mean (±SD) age of 55.5 ± 6.3 y and a body mass index of 26.4 ± 4.2 consumed puréed spinach only (300 g, 20.0 μmol tβ-carotene equivalents). A reference dose of [13C8]retinyl acetate (8.9 μmol) in oil was given to each subject 1 wk after each vegetable dose. Blood samples were collected over 35 d.Results: Areas under the curve for total labeled serum β-carotene responses were 42.4 ± 8.5 nmol · d per μmol spinach β-carotene and 119.8 ± 23.0 nmol · d per μmol carrot β-carotene (P < 0.01). Compared with the [13C8]retinyl acetate reference dose, spinachtβ-carotene conversion to retinol was 20.9 ± 9.0 to 1 (range: 10.0–46.5 to 1) and carrottβ-carotene conversion to retinol was 14.8 ± 6.5 to 1 (range: 7.7–24.5 to 1) by weight.Conclusions: Spinach and carrots can provide a significant amount of vitamin A even though the amount is not as great as previously proposed. Food matrices greatly affect the bioavailability of plant carotenoids, their efficiency of conversion to vitamin A, or both.

LIQUID CHROMATOGRAPHIC METHOD FOR THE DETERMINATION OF CHLOROPHYLLS, CAROTENOIDS, AND THEIR DERIVATIVES IN FRESH AND PROCESSED VEGETABLES

ABSTRACT A high-performance liquid chromatographic method has been developed to quantify major chlorophylls and carotenoids in some raw and processed vegetables. Vegetable samples were simultaneously homogenized and extracted with methanol in a homogenizer in two steps. A sample to solvent ratio of 1 : 10 (w/v) was sufficient for a complete extraction of pigments from pea. The extraction yields were determined to be 79.1% and 20.9% for the first and the second extraction steps, respectively. A MikroPak C8 reversed-phase column was used for the separation of chlorophylls and carotenoids in an elution time of 20 min using gradient mixture of methanol : water at a flow rate of 0.75 mL/min. A good separation of chlorophyll a (Chl a) and chlorophyll b (Chl b), and of their major derivatives, was achieved. The method has also been shown to be applicable for the separation of yellow (α- and β-carotenes) and orange (xanthophylls) carotenoids in some vegetables. The method was shown to be useful to quantify Chl a and Chl b, and of their Mg-free derivatives of Pheo a and Pheo b, in some fresh and processed peas, as well as to quantify β-carotene in carrots.

Preservation of β-Carotene from Carrots

β-carotene acts as a pro-vitamin A or anti-cancer compound. Carrots contain the highest amount of β-carotene of common fruits and vegetables, but each year 25% of carrot production is lost in the U. S. during processing and storage, while, at the same time, the market demand increases. This article is a review of the most recent studies concerning β-carotene retention in carrots during processing and storage. Reducing the water activity by adding some aw lowering ingredients results in poor shelf-life. Drying or freezing gives better retention during storage than reducing the water activity, if the process is well controlled. Canning or freeze-drying were shown to be more effective. The trans form of β-carotene in carrots is replaced by the cis form during processing. β-Carotene can be extracted from carrots, but the half-life of free β-carotene is reduced to 2 d in the juice extract at room temperature. By encapsulation methods, the half-life can be increased by 6 months.

Comparison of provitamin A determination by normal-phase gravity-flow column chromatography and reversed-phase high performance liquid chromatography

The provitamin A content of some food samples was determined by methods involving MgO: Hyflosupercel gravityflow column chromatography (GFCC) and reversed phase high performance liquid chromatography (HPLC), the quantitation being done by external standardization (HPLC-ES) or internal standardization (HPLC-IS) with Sudan. The results obtained with α- and β-carotene in carrots, β-carotene and β-cryptoxanthin in papaya and β-carotene in tomato and kale agreed well, showing that any of the these techniques can be used, provided the analysis is done under optimum conditions. Good separation of the different provitamins using GFCC depends on the analyst's skill and visual acuity. HPLC-ES required a constant supply of provitamin standards, thus the varying purity of commercially available standards and the high instability of these compounds could pose grave problems. Due to the stability of Sudan, HPLC-IS appeared to be the method of choice although passage of the extract through a MgO: Hyflosupercel minicolumn was required prior to injection to separate chlorophylls, dihydroxy- and polyoxycarotenoids which would otherwise elute with Sudan. Nonconformity of the Sudan structure to those of the provitamins did not effect the quantitative results. The chromatographic separation, identity and quantification of the provitamins could be more easily established by using HPLC-IS, complemented with GFCC.

Quality of Canned Potaotes, Carrots, and Beets After Long-Term Fresh Product Storage

Quality and nutritional data were obtained for potatoes, carrots, and beets initially and after the raw product was stored for 6 months. Yields of peeled vegetables during 6 months of storage stayed constant for beets but decreased for potatoes and carrots. Proximate analyses for all vegetables remained constant over the storage period with the exception of carbohydrates which decreased slightly. Vitamin C content decreased in all crops while β-carotene in carrots and riboflavin content in beets remained the same over the test period. The nutrient values of products canned immediately or canned after the raw product was stored for 6 months were considered similar. Sensory evaluation results indicate that storage of beets before canning caused changes in flavor and texture characteristics. Storage of carrots before canning had no measurable effect on sensory quality. Sensory evaluation results and Hunter color reflectance values indicated a color change toward yellow, and preference for a white-fleshed potato.