Skip to main navigation menu Skip to main content Skip to site footer

Vol. 20 No. 2 (2021)

Articles

THE IMPACT OF PLANT MATERIAL FREEZING AND EXTRACTANT ACIDIFYING ON THE ANTIOXIDANT POTENTIAL AND PIGMENTS CONTENT IN EXTRACTS AND RAW MATERIALS OF DIFFERENT CARROT VARIETIES

DOI: https://doi.org/10.24326/asphc.2021.2.4
Submitted: February 4, 2020
Published: 2020-09-22

Abstract

The antioxidant activities of extracts of purple, yellow and orange carrot varieties were evaluated by in vitro methods i.e. DPPH, ABTS, FRAP, and CUPRAC. The total polyphenols concentration was evaluated using Folin-Ciocalteu technique. The content of anthocyanins, chlorophylls and carotenoids was evaluated in fresh and frozen carrots. The anthocyanin concentration was also determined in carrot extracts. The effect of certain parameters of ultrasound-assisted extraction, i.e. extraction time, concentration and acidifying of extractant, as well as the type of raw material (fresh or frozen) was analyzed. The antioxidant potential as well as content of polyphenols and plant pigments were the highest in purple carrot extracts. The most effective extractant seems to be 70% (v/v) ethanol. The extension of the extraction time, in majority of cases, led to an increase of antioxidant activity of extracts, whereas the freezing of raw material generally decreased the above-mentioned activities. The effect of acidification of extractant is ambiguous and depends on the method applied to evaluate antioxidant activity.

References

  1. Apak, R., Güçlü, K., Özyürek, M., Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J. Agric. Food Chem., 52(26), 7970–7981. DOI: 10.1021/jf048741x
  2. Azwanida, N.N. (2015). A review on the extraction methods use in medicinal plants, principle, strength and limitation. Med. Aromat. Plants, 4(3), 3–8. DOI: 10.4172/2167-0412.100019
  3. Danesi, F., Bordoni, A. (2008). Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables. J. Food Sci., 73(6), 109–112. DOI: 10.1111/j.1750-3841.2008.00826.x
  4. Ferruzzi, M.G., Böhm, V., Courtney, P.D., Schwartz, S.J. (2002). Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays. J. Food Sci., 67(7), 2589–2595. DOI: 10.1111/j.1365-2621.2002.tb08782.x
  5. Grassmann, J., Schnitzler, W.H., Habegger, R. (2007). Evaluation of different coloured carrot cultivars on antioxidative capacity based on their carotenoid and phenolic contents. Int. J. Food Sci. Nutr., 58(8), 603–611. DOI: 10.1080/09637480701359149
  6. Hossain, M.A., Shah, M.D. (2015). A study on the total phenols content and antioxidant activity of essential oil and different solvent extracts of endemic plant Merremia borneensis. Arab. J. Chem., 8(1), 66–71. DOI: 10.1016/j.arabjc.2011.01.007
  7. Kaniewska, J., Gozdecka, G., Domoradzki, M., Szambowska, A. (2013). Processing and characteristic of Kamchatka berries and their products. [Przydatność przetwórcza i charakterystyka owoców jagody kamczackiej i jej przetworów]. Eng. Sci. Technol., 4(11), 58–67.
  8. Klimek, B. (2011). Analiza fitochemiczna roślinnych substancji leczniczych. 3th ed. Uniwersytet Medyczny w Łodzi, Łódź, 57.
  9. Kopjar, M., Tadić, M., Piližota, V. (2015). Phenol content and antioxidant activity of green, yellow and black tea leaves. Chem. Biol. Technol. Agric., 2(1), 1. DOI: 10.1186/s40538-014-0028-7
  10. Lee, J., Durst, R.W., Wrolstad, R.E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J. AOAC Int., 88(5), 1269–1278.
  11. Lee, E.J., Yoo, K.S., Patil, B.S. (2011). Total carotenoid, anthocyanin, and sugar contents in sliced or whole purple (cv. Betasweet) and orange carrots during 4-week cold storage. Hort. Environ. Biotechnol., 52(4), 402–407. DOI: 10.1007/s13580-011-0227-0.
  12. Lichtenthaler, H.K., Wellburn, A.R. (1983). Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochem. Soc. Trans., 11(5), 591–592. DOI: 10.1042/bst0110591
  13. Muzykiewicz, A., Zielonka-Brzezicka, J., Klimowicz, A., Florkowska, K. (2017). Rowan (Sorbus aucuparia L.) as a source of compounds with potential antioxidant properties – comparison of antioxidant properties of leaves, flowers and fruit extracts. [Jarząb pospolity (Sorbus aucuparia L.) jako źródło składników o potencjalnym działaniu antyoksydacyjnym – porównanie właściwości przeciwutleniających ekstraktów z liści, kwiatów i owoców]. Probl. Hig. Epidemiol., 98(2), 125–132.
  14. Muzykiewicz, A., Zielonka-Brzezicka, J., Klimowicz, A. (2018a). Antioxidant potential of Hippophae rhamnoides L. extracts obtained with green extraction technique. Herba Pol., 64(4), 14–22. DOI: 10.2478/hepo-2018-0022
  15. Muzykiewicz, A., Zielonka-Brzezicka, J., Klimowicz, A. (2018b). Quince (Cydonia oblonga Mill.) as a useful source of antioxidants – antioxidant activity evaluation. Herba Pol., 64(4), 23–33. DOI: 10.2478/hepo-2018-0020
  16. Muzykiewicz, A., Zielonka-Brzezicka, J., Klimowicz, A. (2019). The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits. Acta Sci. Pol. Technol. Aliment., 18(4), 453–462. DOI: 10.17306/J.AFS.0731
  17. Qadir, M.A, Shahzadi, S.K., Bashir, A., Munir, A., Shahzad, S. (2017). Evaluation of phenolic compounds and antioxidant and antimicrobial activities of some common herbs. Int. J. Anal. Chem., Article ID 3475738, 6 pages. DOI: 10.1155/2017/3475738
  18. Que, F., Hou, X.L., Wang, G.L., Xu, Z.S., Tan, G.F., Li, T., Wang, Y.H., Khadr A., Xiong, A.S. (2019). Advances in research on the carrot, an important root vegetable in the Apiaceae family. Hortic. Res., 6(1), 69. DOI: 10.1038/s41438-019-0150-6
  19. Rickman, J.C., Bruhn, C.M., Barrett, D.M. (2007). Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber. J. Sci. Food Agric., 87(7), 1185–1196. DOI: 10.1002/jsfa.2824
  20. Scott, C.E., Eldridge, A.L. (2005). Comparison of carotenoid content in fresh, frozen and canned corn. J. Food Compost. Anal., 18(6), 551–559. DOI:10.1016/j.jfca.2004.04.001
  21. Singh, B.K., Koley, T.K., Maurya, A., Singh, P.M., Singh, B. (2018). Phytochemical and antioxidative potential of orange, red, yellow, rainbow and black coloured tropical carrots (Daucus carota subsp. sativus Schubl. & Martens). Physiol. Mol. Biol. Plants, 24(5), 899–907. DOI: 10.1007/s12298-018-0574-8
  22. Yang, J., Ou, X., Zhang, X., Zhou, Z., Ma, L. (2017). Effect of different solvents on the measurement of phenolics and the antioxidant activity of mulberry (Morus atropurpurea Roxb.) with accelerated solvent extraction. J. Food Sci., 82(3), 605–612. DOI: 10.1111/1750-3841.13638

Downloads

Download data is not yet available.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.