Variation in the carotenoid composition during storage and cooking in carrots
Carrots (Daucus carota L.) are consumed as an important dietary source of β-carotene (provitamin A), α-carotene and lutein . An HPLC method was applied to determine the content of the carotenoid composition in carrots during storage and cooking .
Analyses were carried out at the beginning, 1st, 2nd and 4th weeks, and 2nd, 4th months after harvest . In the course of the storage, the carotenoid levels usually decreased, and the decrease was found to be greater at the storage time, 2nd and 4th months. Meanwhile, the amount of the carotenoids in carrots leaves was not changed within 2 weeks at 4 after harvest. Moreover, the level of lutein, the main component in carrot leaves, increased from 233.8±11.7 to 346.2±26.7µg/g DW during the first 2 weeks.
The Change in carotenoid contents was observed during home-processing of one Korean cultivar. The carrots fried in oil showed the highest amount of β-carotene (164.3±6.6µg/g DW) and α-carotene (50.1±0.4µg/g DW). Sautéing, pressure-cooking in water and microwaving ranked the second group. The loss of the carotenoids was occurred the most through these cooking processes: boiling in water containing 1% NaCl, braising and baking. The content of lutein increased slightly after boiling in water containing 1% NaCl (9.3±0.4µg/g DW) compared with the control (7.5±0.4µg/g DW), while the loss occurred after the other home-processings.
Acknowldgements: This work was supported by a grant (Code 20070301034017) from BioGreen 21 Program, Rural Development Administration, Republic of Korea.
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