DETERMINATION OF THE CHEMICAL AND SENSORY CHARACTERISTICS OF SOME CARROT VARIETIES GROWN IN TURKEY
Semih Kiraci
ARDSI, Provincial Coordination Unit, Konya, TurkeyHüseyin Padem
Lumina The University of South East Europe, Bucharest, RomaniaAbstract
This study was conducted in Konya region where 60% of the carrot production of Turkey is realized. Eight different-colored carrot varieties were used in the study and their sensory and chemical quality characteristics were determined. It was determined that the orange-colored root varieties were preferred more than those with other colored root varieties in terms of outer and inner color, juiciness, taste and bitterness. A correlation between some sensory and chemical quality characteristics was determined. The most phenolic matter content was determined in Purple carrot (163.52 mg 10-2 g-1 GAE) and Bolero (orange) (155.90 mg 10-2 g-1 GAE) varieties. The most antioxidant activity (45.91% inhibition), dry matter content (16.77%), total sugar content (8.27 g 10-2 g-1) and β carotene
(183.01 μg g-1) content were determined in the Maestro (orange) variety. It was determined that the orange colored was preferred more than the other colored varieties in terms of sensory features.
Keywords:
Daucus carota, sensory quality, β carotene, antioxidant activityReferences
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Baranski, R., Allender, C., Klimek-Chodacka, M. (2012). Towards better tasting and more nutritious carrots: carotenoid and sugar content variation in carrot genetic resources. Food Res. Internat., 47, 182–187.
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Da Silva, E.A., Vieira, M.A., Vieira, E.A., Amboni, R.D.M.C., Amante, E.R., Teixeira, E. (2007). Chemical, physical and sensory parameters of different carrot varieties (Daucus carota L.). J. Food Proc. Engin., 30, 746–756.
De Belie, N., Lausten, A.M., Martens, M., Bro, R., De Baerdemaeker, J. (2002). Use of physicochemical methods for assessment of sensory changes in carrot texture and sweetness during cooking. J. Text. Stud., 33, 367–388.
Elhadi, M.Y. (2010). The contribution of fruit and vegetable consumption to human health. In: Fruit and vegetable phytochemicals chemistry, nutritional value and stability, De la Rosa, L.A. (ed.). Wiley Blackwell Publ., A John Wiley & Sons, Inc., Publication, Iowa, USA, 382.
Fikselova, M., Marecek, J., Mellen, M. (2010). carotenes content in carrot roots as affected by cultivation and storage. Veg. Crops Res. Bull., 73, 47–54.
Fontes, R.R., Vilela, N.J. (2003). The current status of brazilian crops and future opportunities. Acta Hortic., 607, 135–141.
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Gajewski, M., Szymczak, P., Danilcenko, H. (2010). Changes of physical and chemical traits of roots of different carrot cultivars under cold store conditions. Veg. Crops Res. Bull., 72, 115–127.
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Rosenfeld, H., Aaby, K., Lea, P. (2002). Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) Root. J. Sci. Food Agric., 82, 1384–90.
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Slinkard, K., Singelton, V.L. (1977). Total phenolic analysis, automation and comparison with manual methods. Am. J. Enol. Viticult., 28, 49–55.
Song, W., Derito, C.M., Liu, M.K., He, X., Dong, M., Liu, R.H. (2010). Cellular antioxidant activity of common vegetables. J. Agric. Food Chem., 58, 6621–6629.
Stintzing, F.C., Stintzing, A.S., Carle, R., Frei, B., Wrolstad, R.E. (2002). Color and antioxidant properties of cyanidin-based anthocyanin pigments. J. Agric. Food Chem., 50, 6172–6181.
Sulaeman, A., Driskell, J.A. (2010). Carrot flavor. In: Handbook of fruit and vegetable flavors, Hui, Y.H., Chen, F., Nollet, L.M.L., Guiné, R.P.F., Le Quéré, J.L., Martín-Belloso, O., Mínguez-Mosquera, M.I., Paliyath, G., Pessoa., F.L.P., Sidhu, J.S., Sinha. N., Stanfield, P. (eds). John Wiley & Sons, Inc., Hoboken, New Jersey, USA, 751–774 p.
Sun, T., Simon, P.W., Tanumihardjo, S.A. (2009). Antioxidant phytochemicals and antioxidant capacity of biofortified carrots [Daucus carota L.] of various colors. J. Agric. Food Chem., 57, 4142–4147.
Suojala, T., Tupasela, T. (1999). Sensory quality of carrots: Effect of harvest and storage time. Acta Agric. Scand., Sect. B, Soil Plant Sei., 49, 143–151.
Suojala, T. (2000). Variation in sugar content and composition of carrot storage roots at harvest and during storage. Sci. Hortic., 85, 1–19.
Yanmaz, R., Ağaoğlu, Y.S., Halloran, N., Kasım, M.U. (1995). Effects of different storage methods of storage life of carrots. Ankara University, Faculty of Agriculture, Departman of Horticulture, Ankara.
Wrzodak, A., Kapusta, E., Szwejda-Grzybowska, J., Woszczyk, K. (2012). Sensory quality of carrots from organic and conventional cultivation. Veget. Crops Res. Bull., 77, 75–88.
Alasalvar, C., Al-Farsi, M., Quantick, P.C., Wiktorowixz, R. (2005). Effect of chill storage and MAP on antioksidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready to eat shreded orange and purple carrots. Food Chem., 89, 69–76.
Baranski, R., Allender, C., Klimek-Chodacka, M. (2012). Towards better tasting and more nutritious carrots: carotenoid and sugar content variation in carrot genetic resources. Food Res. Internat., 47, 182–187.
Cemeroğlu, B. (1992). Fruit and vegetable processing ındustries basic analysis methods. Biltav University Books Series, No. 02–2, Ankara.
Da Silva, E.A., Vieira, M.A., Vieira, E.A., Amboni, R.D.M.C., Amante, E.R., Teixeira, E. (2007). Chemical, physical and sensory parameters of different carrot varieties (Daucus carota L.). J. Food Proc. Engin., 30, 746–756.
De Belie, N., Lausten, A.M., Martens, M., Bro, R., De Baerdemaeker, J. (2002). Use of physicochemical methods for assessment of sensory changes in carrot texture and sweetness during cooking. J. Text. Stud., 33, 367–388.
Elhadi, M.Y. (2010). The contribution of fruit and vegetable consumption to human health. In: Fruit and vegetable phytochemicals chemistry, nutritional value and stability, De la Rosa, L.A. (ed.). Wiley Blackwell Publ., A John Wiley & Sons, Inc., Publication, Iowa, USA, 382.
Fikselova, M., Marecek, J., Mellen, M. (2010). carotenes content in carrot roots as affected by cultivation and storage. Veg. Crops Res. Bull., 73, 47–54.
Fontes, R.R., Vilela, N.J. (2003). The current status of brazilian crops and future opportunities. Acta Hortic., 607, 135–141.
Gajewski, M., Szymczak, P., Elkner, K., Dabrowska A., Kret, A., Danilcenko, H. (2007). Some aspects of nutritive and biological value of carrot cultivars with orange, yellow and purple coloured roots. Veg. Crops Res. Bull., 67, 149–161.
Gajewski, M., Szymczak, P., Bajer, M. (2009). The accumulation of chemical compounds in storage roots by carrots of different cultivars during vegetation period. Acta Sci. Pol. Hortorum Cultus, 8(4), 69–78.
Gajewski, M., Szymczak, P., Danilcenko, H. (2010). Changes of physical and chemical traits of roots of different carrot cultivars under cold store conditions. Veg. Crops Res. Bull., 72, 115–127.
Grassmann, J., Schnıtzler, W.H., Habegger, R. (2007). Evaluation of different coloured carrot cultivars on antioxidative capacity based on their carotenoid and phenolic contents. Internat. J. Food Sci. Nutr., 58(8), 603–611.
Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free radical scavenging action of medical herbs from Ghana: Thonningia sanguinea on experimentally induced liver injuries. Gen. Pharmacol., 32, 661–667.
Haglund, A., Johansson, J., Berglund, L., Dahlstedt, L. (1999). Sensory evaluation of carrots from ecological and conventional growing systems. Food Qual. Pref., 10, 23–29.
Holley, S.L., Edwards, C.G., Thorngate, J.H., Fellman, J,K., Matiinson, D.S., Sorensen, E.J., Dougherty, R.H. (2000). Chemical characterization of different lines of (Daucus carota) roots. J. Food Qual., 23, 487–502.
ISO 8586-1 (1993). Sensory analysis-general guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors, ınternational organization for standardization. Geneva, Switzerland.
Karkleliene, R., Radzevicius, A., Dambrauskiene, E., Surviliene, E., Bobinas, C., Duchovskiene, L., Kavaliauskaite, D., Bundıniene, O. (2012). Root yield, quality and disease resistance of organically grown carrot (Daucus sativus Röhl.) hybrids and cultivars. Zemdirb. Agricult., 99(4), 393–398.
Kaur, C., Kapoor, H.C. (2002). Anti-oxidant activity and total phenolic content of some Asian vegetables. Internat. J. Food Sci. Technol., 37, 153–161.
Kjeldsen, F., Chrıstensen, L.P., Edelenbos, M. (2003). Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage. J. Agric. Food Chem., 51, 5400–5407.
Kjellenberg, L. (2007). Sweet and bitter taste in organic carrot. Introductory paper at the Faculty of Landscape Planning, Horticulture and Agricultural Science, 2, Swedish University of Agricultural Sciences, 46 p.
Kramer, M., Maksylewicz-Kaul, A., Baranski, R., Nothnagel, T., Carle, R., Kammerer, D.R. (2012). Effects of cultivation year and growing location on the phenolic profile of differently coloured carrot cultivars. J. Appl. Bot. Food Qual., 85, 235– 247.
Kreutzmann, S., Thybo, A.K., Edelenbos, M., Christensen., L.P. (2008). The role of volatile compounds on aroma and flavour perception in coloured raw carrot genotypes. J. Food Sci. Technol., 43, 1619–1627.
Nicole, C., Simon, G., Rock, E., Amouroux, P., Remesy, C. (2004). Genetic variability ınfluences carotenoid, vitamin, phenolic and mineral content in white, yellow, purple, orange and darkorange carrot cultivars. J. Am. Soc. Hortic. Sci., 129, 523–529.
Rosenfeld, H., Aaby, K., Lea, P. (2002). Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) Root. J. Sci. Food Agric., 82, 1384–90.
Rubatzky, V.E., Quiros, C.F., Simon, P.W. (1999). Carrots and related vegetable umbelliferae. abi Publish., 287, New York, USA.
Seljasen, R., Bengtsson, G.B., Hoftun, H., Vogt, G. (2001). Sensory and chemical changes in five varieties of carrot (Daucus carota L.) in response to mechanical stress at harvest and postharvest. J. Sci. Food Agric., 81, 436–447.
Simon, P.W., Freeman, R.E., Vieira, J.V., Boiteux, L.S., Briard, M., Nothnagel, T., Michalik, B., Kwon, Y.S. (2008). Carrot. In: Vegetable II, Prohens, J., Nuez, F. (eds). Springer Berlin Heidelberg, New York, USA, 327–358.
Slinkard, K., Singelton, V.L. (1977). Total phenolic analysis, automation and comparison with manual methods. Am. J. Enol. Viticult., 28, 49–55.
Song, W., Derito, C.M., Liu, M.K., He, X., Dong, M., Liu, R.H. (2010). Cellular antioxidant activity of common vegetables. J. Agric. Food Chem., 58, 6621–6629.
Stintzing, F.C., Stintzing, A.S., Carle, R., Frei, B., Wrolstad, R.E. (2002). Color and antioxidant properties of cyanidin-based anthocyanin pigments. J. Agric. Food Chem., 50, 6172–6181.
Sulaeman, A., Driskell, J.A. (2010). Carrot flavor. In: Handbook of fruit and vegetable flavors, Hui, Y.H., Chen, F., Nollet, L.M.L., Guiné, R.P.F., Le Quéré, J.L., Martín-Belloso, O., Mínguez-Mosquera, M.I., Paliyath, G., Pessoa., F.L.P., Sidhu, J.S., Sinha. N., Stanfield, P. (eds). John Wiley & Sons, Inc., Hoboken, New Jersey, USA, 751–774 p.
Sun, T., Simon, P.W., Tanumihardjo, S.A. (2009). Antioxidant phytochemicals and antioxidant capacity of biofortified carrots [Daucus carota L.] of various colors. J. Agric. Food Chem., 57, 4142–4147.
Suojala, T., Tupasela, T. (1999). Sensory quality of carrots: Effect of harvest and storage time. Acta Agric. Scand., Sect. B, Soil Plant Sei., 49, 143–151.
Suojala, T. (2000). Variation in sugar content and composition of carrot storage roots at harvest and during storage. Sci. Hortic., 85, 1–19.
Yanmaz, R., Ağaoğlu, Y.S., Halloran, N., Kasım, M.U. (1995). Effects of different storage methods of storage life of carrots. Ankara University, Faculty of Agriculture, Departman of Horticulture, Ankara.
Wrzodak, A., Kapusta, E., Szwejda-Grzybowska, J., Woszczyk, K. (2012). Sensory quality of carrots from organic and conventional cultivation. Veget. Crops Res. Bull., 77, 75–88.
Semih Kiraci
ARDSI, Provincial Coordination Unit, Konya, Turkey
ARDSI, Provincial Coordination Unit, Konya, Turkey
Hüseyin Padem
Lumina The University of South East Europe, Bucharest, Romania
Lumina The University of South East Europe, Bucharest, Romania
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