Carrot juice

Torronen, R. et al.. Serum (3-carotene response to supplementation with raw carrots, carrot juice of purified (3-carotene in healthy non-smoking women, Nutr. Res., 16, 565, 1996. 

Canning at 121°C for 30 min was also responsible for the highest losses of carotenoids in carrot juice, reaching 60% for P- and a-carotene, whereas the lutein level decreased 50%, all accompanied by the formation of 13-c -p-carotene in the largest amount, followed by 13-cA-lutein and 15-cA-a-carotene. Canning (T x = 121°C, F = 5) of sweet com resulted in a decrease of lutein by 26% and zeaxanthin by 29%, accompanied by increased amounts of 13-cis- lutein, 13 -CM-lutein, and 13-c/i-zeaxanthin. ° The relative amounts of cis isomers of lutein, mainly the 13-cis, increased by 15% and of 13-di-zeaxanthin by 20% after com canning." ... 

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. " ... 

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. ... 

Chen, B.H., Peng, H.Y., and Chen, H.E., Stability of carotenoids and vitamin A during storage of carrot juice. Food Chem., 57, 497, 1996. 

Anthocyanin-based colors Anthocyanin, black carrot, E 163 A = 0.300 at 525 nm Carrot juice, propylene glycol Pink to Red Acidic beverages, fruit fillings, candies and confections... 

Four forms of exopolygalacturonase were found in carrot juice and one additive form more in carrot roots pulp. They differ in pH optima (3.6 3.8 4.7 ... 

Parameter Witloof chicory Baby food carrot juice Baby food apple/banana Baby food spinach... 

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). 

Unheated carrot juices produced from carrots blanched at 80°C for lOmin were devoid of di-isomers, and further pasteurization or sterilization process formed only 13-d.v-P-carotene, respectively, at 2% and 5% (Marx et al. 2003). However, extensive carrot blanching (100°C for 60min) caused the losses of 26%-29% in total P-carotene content, along with an increased 13-d.s-P-carotene content up to 10% after pasteurization (Tmax 95°C, F = 3) and to 14% after sterilization (Tmax 121°C, F = 5) (Marx et al. 2003). The addition of grape oil to carrot juice before heat treatment enhanced the 13-di-P-carotene formation (18.8%) as compared to the control (6.0%) (Marx et al. 2003). This fact is probably due to the partial dissolution of crystalline carotene, present in the intact carrot in lipid droplets, since the solubilization of carotenes during blanching is a prerequisite for the formation of di-isomers. 

The photostability of carotenoids during the storage of acidified and pasteurized carrot juice was evaluated at several storage temperatures, e.g., at 4°C, 25°C, and 35°C during 3 months illuminated... 

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. 

Marx, M., M. Stuparic, A. Schieber et al. 2003. Effects of thermal processing on tran.v-f/.v-isomcrization of (3-carotene in carrot juices and carotene-containing preparations. Food Chem. 83 609-617. 

September 2006 Clostridium botulinum Pasteurized carrot juice United States and Canada 6 cases... 

Food and Drugs Administration (FDA). (2006). FDA warns consumers not to drink bolthouse farms carrot juice due to botulism concerns, http //www.cfsan.fda.gov/ lrd/fpcarro2. htmlAccessed Dec. 08. 

Fresh root juice, in the drinking water of rats at a dose of 300 mL animal, was active on Chinese hamster ovary cells. The plasma from the rats treated with carrot juice and cyclophoshamide reduced sister chromatid exchange in DNA-repair-deficient and in normal human lymphocytes in the Chinese hamster ovary cells when compared to cyclophoshamide treated only . 

Al-Saikhan, M. S., L. R. Howard, and J. C. Miller Jr. Antioxidant activity and total phenolics in different genotypes of potato (Solarium tuberosum L.). J Etnopharmacol 1995 70(1) 69—74. Abbey, M., M. Noakes, and P. J. Nestel. Dietary supplementation with orange and carrot juice in cigarette smokers lowers oxidation products in copper-oxidized low-density lipoproteins. J Amer Diet Ass 1995 95(6) 671-675. 

Of course, extreme intake of alcohol (or speed or LSD) can induce psychosis and cause brain damage. So can eating lead paint or, for that matter, I suppose, a great deal of carrot juice. 

Finally we quote a paper by Erkmen [43], He investigated the inactivation of E. faecalis suspended in physiological and complex substrates (orange-, peach-, or carrot juice) and obtained a total inactivation under specific conditions of pressure, temperature and exposure time, apart from whole- or skimmed milk. 

Rustan et al. (123) used an isocratic HPLC method for the determination of alpha-, gamma-, and delta-tocopherol, BHT, BHA, PG, OG, DG, NDGA, TBHQ, ascorbyl palmitate, and beta-carotene in foods. An RP18 column was used in experiments, and seven mobile phases based on various combinations of acetonitrile, methanol, water, and tetrahydrofuran were tested. Trials with carrot juice, dried milk formula for infants, and aperitif cakes showed that all 12 antioxidants could be determined by a single isocratic HPLC analysis. The optimum mobile phase... 

BHT, TBHQ, BHA, NDGA, Carrot juices, powdered milk, appetizer cakes LiChrocart RP 18... 

As /3-carotene also has some vitamin A activity it is sometimes added to products for fortification as well as colourant purposes. If this is the case, the methods outlined above can be used. A more recent reference has used a similar method to look at carotenoid isomers in carrot juices and fortified drinks (Marx et al., 2000). 

Marx, M., Schieber, A. and Carle, R. (2000) Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented (ATBC) drinks . Food Chemistry 70(3), 403-8. 

Qin, L., Xu, S., and Zhang, W. 2005. Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage. J. Sci. Food... 

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