Carrots content

Table I. Variation of Apparent Moisture Content of Dehydrated Carrots with Particle Size and Time of Drying in Vacuum Oven at 70° C.a...

Daily consumption of various fruits, vegetables, and derived juices contributes to human intake of carotenoids. The estimation of carotenoid intakes has been made possible throngh publication of the qnalitative and qnantitative carotenoid contents of commonly consnmed foods. Average intake estimates in the United States are around 6.5 mg/day. In seven conntries in Enrope, the average total carotenoid intake based on the snm of the five carotenoids was approximately 14 mg/day. When dietary source of carotenoids were analyzed, carrots appeared as the major sonrces of p-carotene in all conntries except Spain, where spinach was the main contribntor. 

Among 19 cultivars of carrots, the contents of P-carotene varied from 46 to 103 pg/g and of a-carotene from 22 to 49 pg/g. Carrots of the cultivar Nantes grown in Brazil showed the lowest level and an unspecified cultivar from Spain had intermediate levels of both carotenes (Tables 4.2.1 and 4.2.2). The distribution of a- and p-carotene isomers in fresh carrots was investigated. Results reported included the absence of a- and P-carotene cis isomers in unspecified cultivars, 3% of 9-c -p-carotene and 3% of 9-c -a-carotene in cultivar Nantes, 9% of 9-... 

Losses of 45 to 48% in the P-carotene contents and formation of cis isomers were also verified by pasteurization of carrot juice at 110 and 120°C for 30 sec. No significant effects on trans-to-cis isomerization of a- and P-carotene isomers were observed after acidification and heating of carrot juice at 105°C for 25 sec. In addition, an increase of only 3% in the cis isomers of provitamin A carotenoids was observed after orange juice pasteurization. " ... 

Extensive carrot blanching (100°C for 60 min) cansed losses of 26 to 29% in total p-carotene content, along with increased IS-CM-P-carotene contents up to 10% after pasteurization 95°C, P = 3) and to 14% after sterilization 121°C, F = 5). ° However, unheated juices produced from carrots blanched at 80°C for 10 min were devoid of cis isomers, and further pasteurization or sterilization processes formed only IS-di -P-carotene, at 2 and 5%, respectively. ... 

Losses from 21 to 23% in P-carotene, a-carotene, and lutein contents were observed during storage of carrot juice under light (1500 lux) at 25°C for 12 wk. The losses were accompanied by increased concentrations of the 13-cis isomer type of P-carotene, a-carotene, and lutein during dark storage, while the formation of 9-cw-P-carotene, 9-cii-a-carotene, and 13-cii-lutein was favored under light storage. ... 

Preparation of the alcohol insoluble solids (AIS) The content of the can was drained and the carrot cubes were immediately frozen in hquid nitrogen, freeze-dried and milled. Carrot powder (ca. 10 g) was mixed with 200 ml 80% ethanol previously heated to 60°C. After filtration the residue was extracted with ethanol until the filtrate was colorless (5 times) and gave negative reaction with phenol-sulfuric acid test (Dubois et al., 1956). 

Ash and minerals (Ca, Na, K and Mg++) content was determined in AIS of fresh as well as canned carrots (Table 3). The native Ca " bound in the ceU wall components of fresh carrots was found to be 10.9 mg/g AIS. In the presence of CaClz the conventionally canned carrots showed a sharp increase in Ca ... 

Effect of CaCl2 on firmness, alcohol insoluble solids content and degree of methylation (DM%) of carrots canned by conventional and by a new process... 

A comparison of the ceU wall fractions of carrots canned by both processes is given in Table 4. Heat treatment during canning process resulted in the solubilization of the major part of HSP and OHSP. This was reflected on an increase in WSP content in carrots canned by conventional process, in OXP content in carrots canned by conventional process with CaCh addition and in WSP and OXP in carrots canned by the new process. The total uronoides content recovered from conventionally canned carrots was 21% lower as compared with... 

Separate component parts of some field samples in the field—e.g., carrots from carrot tops —if they are to be analyzed separately for parathion content. As an illustration of this point, airplane-dusted carrots were put through a commercial washer and divided into two lots. One lot was topped and stored 4 days in a paper bag the untopped lot was treated similarly but topped during the normal processing. The tops analyzed 1.2 p.p.m. of parathion. The field-topped carrots analyzed nil parathion, whereas the lot untopped during storage analyzed 0.2 p.p.m. of parathion. 

Contrary to the carotenoid behavior during orange juice pasteurization, losses of 46%-54% in the all-trans-a- and all-trans-fi-carotene contents and the formation of m-isomers were also verified for the pasteurization of carrot juice at 110°C and at 120°C, both for 30 s (Chen et al. 1995). In addition, all cis- isomer levels increased, with 13-c -P-carotene and 15-d.v-a-carotene formed in the largest amount. Heating at 121°C for 30min caused further losses of 61% in al I-tran.v-a-carotene and 55% in all-trans-P-carotene (Chen et al. 1995). However, minor effects on the amounts of trans- and cis- isomers of a- and P-carotenes were observed after the acidification and the heating of carrot juice at 105°C for 25 s (Chen et al. 1995). 

Chen, B. H., H. Y. Peng, and H. E. Chen. 1995. Changes of carotenoids, color, and vitamin A contents during processing of carrot juice. J. Agric. Food Chem. 43 1912-1918. 

Parameters for crop growth are weight of leaves and leaf colour. Parameters for carrot growth are root weight, monosaccharide content, nitrate content, emission of spectral range luminescence and rot in storage test (trend). 

Parameters for integration of growth and differentiation Parameters for crop integration are incidence of pests and diseases (hypothesis, because no spontaneous pests and diseases occurred). Parameters for carrot integration are carotene content, orange colour of root (trend), saccharose content, total sensory appreciation and carrot taste. 

Leclerc J, Miller M L, Joliet E and Rocquelin G (1991), Vitamin and mineral contents of carrot and celeriac under mineral or organic fertilization , Biol Agric Hort, 7, 349-361. 

Fruits and vegetables Potato, carrot Edible, proteins stable in storage tissues Must be cooked before consumption (potato), high starch content (potato)... 

Mercier J, Ponnampalam R, Berard LS and Aral J. 1993. Polyacetylene content and UV-induced 6-methoxymellein accumulation in carrot cultivars. J Sci Food Agric 63(3) 313-316. 

Carotenoids from fruits and vegetables can exist as protein-carotenoid complexes (as in the case of green leaf vegetables), crystals (as in carrots or tomatoes), or in oil solution (as in mango and papaya) (West and Castenmiller 1998). Carotenoids commonly found in human blood are lutein, zeaxanthin, (3-cryptoxantliin, lycopene, 13-carotene, and a-carotene. The content of some carotenoids in some fruits and vegetables is shown in Table 7.3. 

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