High-performance liquid chromatography (HPLC) was applied to determine the carotenoid composition of carrots during storage and cooking. Analyses were conducted immediately after harvest and 1, 2, 4, and 8 weeks after harvest. During the course of the storage, the carotenoid levels generally decreas...
High-performance liquid chromatography (HPLC) was applied to determine the carotenoid composition of carrots during storage and cooking. Analyses were conducted immediately after harvest and 1, 2, 4, and 8 weeks after harvest. During the course of the storage, the carotenoid levels generally decreased, and this decrease was found to be greater during the first week for $\beta$-carotene (all-trans-$\beta$-carotene) and lutein, and during the second week for $\alpha$-carotene. Additionally, the amount of the $\alpha-$ and $\beta$-carotenes in carrot leaves changed slightly within the first 2 weeks of harvest when stored at $4^{\circ}C$. Specifically, the level of lutein, the main component of carrot leaves, increased from 233.8$\pm$11.7 to $346.2\pm26.7{\mu}g$/g DW during the first 2 weeks. In addition, the change in carotenoid contents was observed during the home-processing of one Korean cultivar. Carrots fried in oil showed the highest amount of $\beta$-carotene ($164.3\pm6.6{\mu}g$/g DW) and $\alpha$-carotene ($50.1\pm0.4{\mu}g$/g DW), while carrots that were prepared by sauteing, pressure-cooking in water and microwaving had the second highest levels. The greatest loss of in carotenoids occurred in response to boiling in water containing 1% NaCl, braising and baking. The content of lutein increased slightly after boiling in water containing 1% NaCl ($9.3\pm0.4{\mu}g$/g DW), while a loss in lutein occurred after preparation using other home-processing methods. A cis-isomer of all-trans-$\beta$-carotene, 13-cis-$\beta$-carotene, was present in detectable amounts in all processed samples, but not in raw roots. Another isomer, 9-cis-$\beta$-carotene, was detected in carrots that were prepared by boiling, frying and pressure-cooking.
High-performance liquid chromatography (HPLC) was applied to determine the carotenoid composition of carrots during storage and cooking. Analyses were conducted immediately after harvest and 1, 2, 4, and 8 weeks after harvest. During the course of the storage, the carotenoid levels generally decreased, and this decrease was found to be greater during the first week for $\beta$-carotene (all-trans-$\beta$-carotene) and lutein, and during the second week for $\alpha$-carotene. Additionally, the amount of the $\alpha-$ and $\beta$-carotenes in carrot leaves changed slightly within the first 2 weeks of harvest when stored at $4^{\circ}C$. Specifically, the level of lutein, the main component of carrot leaves, increased from 233.8$\pm$11.7 to $346.2\pm26.7{\mu}g$/g DW during the first 2 weeks. In addition, the change in carotenoid contents was observed during the home-processing of one Korean cultivar. Carrots fried in oil showed the highest amount of $\beta$-carotene ($164.3\pm6.6{\mu}g$/g DW) and $\alpha$-carotene ($50.1\pm0.4{\mu}g$/g DW), while carrots that were prepared by sauteing, pressure-cooking in water and microwaving had the second highest levels. The greatest loss of in carotenoids occurred in response to boiling in water containing 1% NaCl, braising and baking. The content of lutein increased slightly after boiling in water containing 1% NaCl ($9.3\pm0.4{\mu}g$/g DW), while a loss in lutein occurred after preparation using other home-processing methods. A cis-isomer of all-trans-$\beta$-carotene, 13-cis-$\beta$-carotene, was present in detectable amounts in all processed samples, but not in raw roots. Another isomer, 9-cis-$\beta$-carotene, was detected in carrots that were prepared by boiling, frying and pressure-cooking.
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가설 설정
Carrots are generally consumed at home within several weeks of harvest, while fresh carrot leaves are discarded upon harvest and recycled as manure. In this study, the carotenoid composition of carrots and carrot leaves during cold storage was determined. Analyses were con- ducted at the time of harvest and 1, 2, 4, and 8 weeks after harvest.
제안 방법
13- and 9-cis-β-carotenes are known to be formed during cooking processes (Fig. 1) (8,12); therefore, in this study, HPLC was applied to determine the contents of these five carotenoids.
In this study, the carotenoid composition of carrots and carrot leaves during cold storage was determined. Analyses were con- ducted at the time of harvest and 1, 2, 4, and 8 weeks after harvest. For carrot leaves, the analyses were con- ducted at the time of harvest and 2 weeks after harvest.
Calibration curves were constructed on three consec- utive days by analysis of a mixture containing various concentrations of the five carotenoids and then plotting the peak area against the concentration of each reference standard (Table 1). The curves showed good linearity and the correlation coefficients were found to be in the range of 0.
HPLC analysis was conducted using an Agilent 1100 HPLC system (Hewlett-Packard, Waldbronn, Germany) that consisted of a temperature controlled autosampler, column oven and binary pump. Ten-microliters of stand- ard or sample solutions were directly injected onto a YMC C30 carotenoid column (3 μm, 4.
대상 데이터
Commercial carrots (average weight about 250 g) pur- chased from a local market in January, 2008 were used in this experiment. Carrots were washed with tap water and dried with kitchen towels.
Freshly harvested carrots (Daucus carota L. cv. Bibari) grown in Kimhae, Korea, were purchased from the field in November, 2007. Prior to storage, the carrot leaves were cut, after which the roots and leaves were transferred to storage chambers set at 4℃.
데이터처리
All contents were expressed as the means±standard deviations (SD) of triplicate determinations. Differences among samples were evaluated by one-way analysis of variance (ANOVA). The values were evaluated at the 5% significance level using two-sided tests.
Differences among samples were evaluated by one-way analysis of variance (ANOVA). The values were evaluated at the 5% significance level using two-sided tests.
이론/모형
Carotenoids were quantified using an external calibration method. Briefly, 1 mg of each standard was dis- solved in 10 mL dichloromethane containing 0.
성능/효과
5 μg/mL for lutein, 13- and 9-cis-β-carotenes, and 1～50 μg/mL for α- carotene and all-trans-β-carotene. Additionally, the co- efficient of variance (CV) was less than 10% for the intra-day assays, but less than 19.2% for the inter-day assays. These results may have been due to the in- stability of the carotenoids.
Overall, the results of this study demonstrated that the carotenoid content of carrots did not differ significantly after two and eight weeks of cold storage. These results also demonstrated that all-trans-β-carotene, the major carotenoid in raw carrots, was retained in high levels when carrots were prepared using short-time processing methods.
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