Valorização de subprodutos de cenoura. Promoção da componente bioactiva

• Author(s): Kuzina, Anastasiya
• Date: 2014
• Persistent ID: http://hdl.handle.net/10400.5/8218
• Origin: Repositório da UTL
• Subject(s): carrot byproducts; phenolic induced; phenolic compounds; antioxidant activity; ultra-sounds; lyophilization
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Martins, Margarida Moldão; Abreu, Marta Maria Nogueira
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

The high volume of carrot byproducts from the fresh-cut industry (SPC) justifies the interest in its valorisation. The goal of the present investigation was to study the usability of abiotic stress (wound) in promotion of bioactive component of carrot byproducts and posterior recovery (water extraction) and valorisation (incorporation in bread). Carrot byproducts demonstrated a valuable source of antioxidant compounds with a total phenolic compound (CFT) of 46.4 mg EAC.100 g-1 and carotenoids (CCT) of 11.8 mg eq β-carotene.100 g-1. Chlorogenic acid (2.88 mg.100 g-1) and β-carotene (7.86 mg.100 g-1) are the main components. Abiotic stress treatment induced a significant phenolic accumulation reaching the values of 87.2 mg EAC.100 g-1 after 72 hours in the temperature of 5 ᵒC. The optimization of water extraction conditions assisted by ultra-sounds or at the boiling temperature allowed to conclude that the best conditions to recover phenolic compounds are: 50 minutes as time of extraction and ratio of 4:1 (water:sample) assisted by ultra-sounds. The incorporation of extract (20.5 mg/500 g flour) or SPC (20 g/500 g flour) lyophilized in bread may constitute a form of functional enrichment without affecting the sensorial quality.