The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (SeIV) and selenite (SeVI)
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
International Journal of Food Sciences and Nutrition
ISSN
0963-7486
EISSN
Wydawca
DOI
URL
Rok publikacji
2016
Numer zeszytu
8
Strony od-do
919-928
Numer tomu
67
Identyfikator DOI
Liczba arkuszy
0.5
Słowa kluczowe
en
Carrots; antioxidant activity; cooking; food enrichment; iodate; polyphenols; selenite
Streszczenia
Język
en
Treść
Research covered six variants: control, unfertilized carrots and carrots fertilized with: KIO3, Na2SeO4, Na2SeO3, KIO3 and simultaneously with Na2SeO4, and fertilized with KIO3 and simultaneously Na2SeO3. Carrots enriched with iodate or selenite, or both iodate and selenite, were characterized by higher amount of these minerals. Changes to the content of micro- and macroelements, during the cooking time of the carrots, both in peeled and unpeeled carrots, did not head in the same direction (increase, decrease and no change). However, cooking an unpeeled carrot generally resulted in the increased content of polyphenol and carotenoids. On the other hand, cooking peeled carrots led to a decrease in the content of polyphenol and a general lack of change in carotenoid content in relation to the unpeeled cooked carrot. During cooking, the antioxidant activity of the carrot being assessed changed together with the direction of changes in polyphenol content but not in line with the direction of changes in carotenoids.
Inne
System-identifier
UR4fff418c686046c5b3a3127ad077261b
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