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Ovidius University Annals of Chemistry

Analele Universitatii "Ovidius" Constanta - Seria Chimie

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Effect of thermal treatment on antioxidant activity and colour of carrot purées

Cristina Damian
  • Corresponding author
  • Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii, 720229, Suceava, Romania
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/ Mircea Oroian
  • Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii, 720229, Suceava, Romania
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2013-10-20 | DOI: https://doi.org/10.2478/auoc-2013-0007


Total antioxidant activity, levels of bio-active compound groups and instrumental colour of carrot purée subjected to thermal treatment (70°C/2 min) were measured. The method applied to the dosage of ascorbic acid was with 2,6-diclorophenolindophenol. Total phenols (TP) in purée were determined using the Folin- Ciocalteau method and antioxidant activity by the use of DPPH free radical method. The colour of the samples was measured using a Hunter-Lab colour meter. Heat treatment caused a rapid decrease in ascorbic acid. Phenolic contents were in general unaffected by thermal treatment. Colour parameters were significantly affected by thermal treatment. This provides a helpful tool for understanding the effect of processing on colour variation of carrot purée in a broader spectrum. Industrial relevance: This research paper provides scientific evidence of the influence of thermal treatments in retaining important bioactive compounds.

Keywords: antioxidant activity; carrot; total phenols; colour

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About the article

Published Online: 2013-10-20

Published in Print: 2013-06-01

Citation Information: Analele Universitatii "Ovidius" Constanta - Seria Chimie, Volume 24, Issue 1, Pages 35–38, ISSN (Print) 1223-7221, DOI: https://doi.org/10.2478/auoc-2013-0007.

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